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Raspberry Macadamia (Vegan) Cheesecake

Here's a delectable mushroom powered treat- that you can feel good about eating and serving to friends!


Brownie Crust
  • 3 cups walnuts, soaked and dehydrated
  • 1 cup cacao powder
  • 1/4 cup cacao nibs
  • 2 tbsp coconut oil
  • 2 tbsp sweetener of choice
  • 2 tbsp maca powder
  • 1 Tbsp ULTIMATE Mushroom complex
  • 1 tsp vanilla extract or 12 drops Vanilla Essence
  • 1/2 tsp mineral salt
Cheesecake Filling
  • 1 cup macadamia nuts
  • 3/4 cup coconut oil, melted
  • 1/4 cup cacao butter
  • 1/3 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup coconut sugar, lakanto or low sugar sweetener of choice
  • Stevia to boost sweetness - optional
  • 1 tbsp lemon juice
  • 1 tbsp beet crystals (for richer color) - optional
  • 1 tsp vanilla extract or 12 drops Vanilla Essence
  • 1/4 tsp mineral salt
  • 2tbsp Non-Gmo Soy lecithin


Brownie Crust:
  1. Soak walnuts for 8 hours, rinse, and dehydrate.
  2. Puree walnuts in a food processor until it becomes flour.
  3. Add the remaining ingredients and puree again until a homogenized dough forms.
  4. Press with very firm pressure into a brownie pan, using a back of a spoon to smooth down the top.
  5. Refrigerate while making raspberry cheesecake filling.
  6. Brownies will keep refrigerated for 5-7 days or more. Can be kept frozen for 2-3 months.
Raspberry Cheesecake Filling:
  1. In a high-speed blender, blend all ingredients until smooth.
  2. Pour into glass dish and set up in the refrigerator (about 4-6 hours or overnight).
  3. Once set, scoop onto brownie and spread evenly.
  4. Slice, and enjoy!
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