Odysea pine & fir tree honey and olive oil cheesecake

Raw cheesecake with an olive oil and toasted oat biscuit base, creamy tahini, coconut and honey filling with summer fruits, drizzled in oodles of honey. Scrumptous!


Serves 12: Prep time – 30 minutes Set time – 4 hours


Odysea Olive oil and toasted oat biscuit base

150g Oats
50g Sunflower seeds

20g Sesame seeds

80g Dates
1 tsp Sea salt
1 tsp Ginger powder

30 ml Odysea Gold Label olive oil
30 g (2 tbsp) Odysea Pine & Fir Tree honey

4 tbsp Water
4 tbsp Cacao butter, melted

Odysea Pine & fir tree honey and tahini filling

60g Tahini
250ml Coconut milk
75g Odysea Pine & Fir Tree honey

50g Coconut oil, melted
50 Cacao butter, melted
1⁄4 tsp Sea salt
1/2 Lemon zest and juice


To serve

150g fresh seasonal berries, washed and dried

5-6 tbsp coconut yoghurt
Extra Odysea Pine and Fir Tree honey


Odysea Olive oil and toasted oat biscuit base

Heat a large frying pan on a medium to low heat, then toast the oats and sunflower seeds until lightly golden.

Place the toasted oats and seeds into a food processor with the rest of the dry ingredients, then process until everything is evenly broken down.

Stream in the olive oil, honey, water and cacao butter so that the dough will start to come together. You should be able to roll the dough easily into a ball without it cracking, but if the dough is too dry, add 1-2 tbsp more water.

Line a 20cm tart tin with baking paper over the spring form base.

Press the dough into the tart tin, making sure it is even, so the sides are neat and around 5 cm high.

Place the biscuit base into the fridge to set while you make the remainder of the cheesecake.


Odysea Pine & Fir Tree honey and tahini filling

Place all of the ingredients into a blender and blend until silky smooth. Pour the filling into the biscuit base, then place back in the fridge to set for up to six hours, until the filling is set to touch.

To serve

Carefully take the cheesecake from the tin and place it onto a plate or chopping board. Carefully cut into 12 pieces, then serve drizzled with coconut yoghurt, Odysea honey and generously scattered with fruit.

The cake will keep in a sealed container in the fridge for up to a week and can also be frozen.