Kombucha Fermented Cheesecake

Kombucha Fermented Cheesecake

This delicious vegan cheesecake is a real party pleaser and the perfect addition to any BBQ. The fermented element provides beneficial bacteria to keep your gut happy and healthy and the cashew nuts ensure a silky and creamy texture which when paired with the sweet, tangy blueberries makes a show-stopping dessert.

Serves 8-10


For the cheesecake filling:

  • 250g (8.8 oz) cashews or macadamia nuts
  • 250ml (8.4 fl oz) kombucha
  • 3 tbsp coconut oil
  • 75ml (2.5 fl oz) coconut milk
  • 100g (3.5 oz) maple syrup
  • A pinch of sea salt

For the base:

  • 50g (1.7 oz) spelt or buckwheat flour
  • 75g (2.6 oz) jumbo porridge oats
  • ½ tsp baking powder
  • A pinch of sea salt
  • ½ tsp ground cinnamon
  • 4 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 50ml (1.7 fl oz) olive or coconut oil (or a mix)
  • 50g (1.7 oz) chopped dried fruit (dates, apricots, raisins, mango and/or figs)
  • 50g (1.7 oz) chopped nuts, seeds and/or nut butter
  • Grated zest of 1 lemon, lime or orange (optional)

You will also need:

  • 20cm cake or tart tin with a removable base or, for individual cheesecakes, 12-hole muffin tin, each cup lined with a strip of silicone-free greaseproof paper to aid removal


  1. Place the cashews or macadamia nuts for the cheesecake filling in a bowl and cover with the kombucha. Leave to soak at room temperature for 6 hours or in the fridge overnight. Strain the cashews, making sure you keep the kombucha liquid.
  2. To make the base, preheat oven to 180°C/356°F/Gas 4. Add the flour, oats, baking powder and salt to a big bowl. Mix well so the baking powder and salt are evenly distributed. Add the remaining ingredients. Mix everything together.
  3. Press this base mix into the cake or tart tin, or the holes of muffin tin — adding enough of the mix to create a 1cm-deep base (you might have a bit of excess mix — if you do, use it to bake little cookies!). Slide the cheesecake base into the oven and bake for 12-15 minutes or until golden and firm. Remove from the oven and allow to cool.
  4. Put the kombucha-soaked, drained cashews in a food processor with the coconut oil, coconut milk and maple syrup. Add a pinch of salt. Blend until smooth, adding 1-2 tablespoons of the reserved kombucha liquid both for flavour and to help bring the mix together into a smooth, creamy cheesecake filling. You can also add a touch more syrup if needed.
  5. Spoon the filling over the chilled base(s). Return to the fridge for 4-6 hours or freeze for 30 minutes to 1 hour, until set.
  6. The cheesecake will keep in the fridge for 4-5 days or you can freeze it for up to 3 months (defrost it in the fridge before serving). Serve it with fresh, seasonal fruit.

Recipe by CNM Natural Chef, naturalchef.com