Raw Custard Apple and Blood Orange Cheesecake

I love custard apples. Sweet, gooey, vanilla undertones, aromatic lusciousness… I still remember the first time I ever tried one at a farmers market and I was hooked. They are amazing in smoothies and I am unsure why until now I have yet to make a dessert with them!!! They have a short season, they also have lots of pips, but all good things have a couple of drawbacks which just makes you appreciate them that much more…

This is a really easy dessert to make and is perfect to share with those you adore…



  • ½ cup of flaked almonds
  • ½ cup of desiccated coconut
  • ½ cup of sunflower seeds
  • 5 dried apricots
  • 1/2 cup of soft dates (soak in warm water and strain if need be)
  • 1/2 teaspoon of ginger powder

Place all of the base ingredients in your food processor and process until the mixture comes together.

Press it into the base of a square slice tin around 1 centimetre thick and place in the fridge while you make the filling


  • 1 ripe, soft, medium size custard apple- flesh only (no skin or pips!)
  • 2 small or 1 medium size ripe banana
  • 1 ½ cups of cashews (soak for 2-4 hours then strain and rinse well)
  • 1 heaped tablespoon of coconut nectar
  • 2 tablespoons of coconut oil
  • A tiny pinch of salt
  • ¼ teaspoon of clove powder
  • 1 teaspoon of vanilla essence
  • ½ teaspoon of orange zest (use a blood orange if in season!)
  • 2 tablespoons of almond milk

You will need a high speed blender to make this really smooth and creamy!

Place all of the ingredients except for the coconut oil into your blender and blend until smooth and creamy. You can add a touch more almond milk if you need too.

Add the coconut oil and blend for another 30-60 seconds until the mixture is smooth and creamy and not grainy.

Spoon the mixture into the base and smooth it over evenly.

Place in the fridge to set (2-4 hours) and then slice as you like. I topped mine with orange slices and walnuts.