Gut Nourishing Boysenberry + Lemon Cheesecake

Having to avoid certain foods doesn’t mean that we need to miss out on the more delicious desserts in life such as cheesecake. I must admit, I have always been more of a pavlova girl then cheesecake, but a raw cheesecake will get me excited every time. This raw cheesecake is filled with flavour and the toasted nut bottom means it tastes similar to your biscuit base cheesecake that we all grown to love.

The best thing about this boysenberry + lemon cheesecake is the secret ingredient: Gelatin! Okay, maybe not so secret as its always been used in gelatin and for making jelly, but it is a product that is nourishing to the body especially the joints and intestinal lining.

Gelatin can help with the permeability of the intestinal lining aiding in leaky gut syndrome and ensuring that our intestinal walls are super strong and not letting toxins, food, bacteria and other pathogens into the bloodstream. Gelatin also provides the body with a digestive enzyme called Glycine, this digestive enzyme helps maintain and produce gastric acid in our stomach that aids in the breaking down of our food before it reaches the small intestine.

Apart from being amazing for the gut, my favourite aspect of gelatin is how amazing it is for our skin. Gelatin is an important part of the renewing skin, therefore an abundance of gelatin in our body means we have healthy, glowing skin.

Other amazing benefits include: a great source of protein, aids in liver detoxification, helps with inflammation, insomnia, balance hormones and aids with cravings. What better excuse to eat a delicious boysenberry and lemon cheesecake!

This cheesecake is dairy, gluten and refined sugar-free. You can make it vegetarian or vegan by using agar agar powder instead of gelatin if you need. You can happily make this the day ahead of a BBQ or leave it will last up to 5 days in the fridge.


    Boysenberry and Lemon Cheesecake

For the base:

1 cup of desiccated coconut

1 ½ cup of almonds

½ cup of coconut oil

Line a 20cm springform pan with baking paper. Place all ingredients in a blender until finely chopped. Press mixture firmly over the base of the pan and freeze for 30 minutes.


For the topping:

2 cups of cashews

1 tbsp gelatin (I use NutraOrganics)

1 lemon including juice and rind

200g of frozen boysenberries, thawed

1 tbsp vanilla extract

1 tbsp apple syrup

Place the rinds of the lemon and juice of the lemon in a small bowl, leave half in the bowl and sprinkle with the gelatin and mix until combined, leave to stand for 5 minutes. Place the remaining juice and rind in a small saucepan with the apple syrup and bring to the boil. Remove from the heat and add to the gelatin mixture. Stir until combined

In your blender, add the cashews, vanilla extract and boysenberries. Mix until well combined. While the blender is on low, pour in the gelatin and then mix until gelatin is mixed through thoroughly, roughly a couple of minutes. Pour on top of your base and leave in the fridge for 2-3 hours to set.

Top with chia seeds jam, berry coulis or just coconut yoghurt.


Don’t forget to tag on Instagram when making this delicious cheesecake.







Samantha Northcott