Apricot Cheesecake Cupcakes

Apricot Cheesecake Cupcakes from the Raw Food Kitchen Cookbook.
Kate Whitaker
  • Yield: 12 servings

This is a great suggestion for a healthy raw dessert that looks like a cupcake and tastes like a cheesecake!


2tablespoons preferably homemade apricot jam per portion (optional)
For the apricot base
3/4cup dried apricots
1 1/2cups almonds
3tablespoons freshly squeezed orange or lemon juice
For the 'cheese' cream
3cups cashew nuts
1/2 cup coconut oil
3/4cup freshly squeezed lemon juice
3/4 cup raw agave nectar
1pinch salt
lime zest, to decorate
12-hole cupcake pan, each hole lined with plastic wrap piping bag, fitted with a star tip (optional)


  1. For the apricot base, put the apricots in a bowl, cover with warm water and allow to soak for 1 hour.
  2. Meanwhile, for the ‘cheese’ cream, put the cashew nuts in a bowl, cover with warm water and allow to soak for 1 hour.
  3. Drain the soaked apricots for the apricot base. Coarsely chop the almonds and apricots and put in a food processor. Blitz, adding the orange or lemon juice and little water if the mixture is too thick and sticks to the sides. Be careful not to add too much juice – the mixture shouldn’t be moist.
  4. Press the plastic wrap neatly into each hole in the cupcake pan. Divide the apricot base between the cupcake holes and press gently with the back of a spoon to level. It should be about 3⁄4 inch thick.
  5. Drain the cashew nuts for the ‘cheese’ cream. If your coconut oil is solid, place the jar in warm water for 10 minutes to soften. Put the cashews, coconut oil, lemon juice, agave nectar and salt in the processor. Blitz until smooth.
  6. Spoon the ‘cheese’ cream on top of the apricot bases. For an even prettier effect, you can pipe the cream onto the cupcakes using a piping bag fitted with a star tip.
  7. Avoid the plastic wrap so that the cream doesn’t stick to it.
  8. Refrigerate for at least 1 hour.
  9. Carefully remove each cupcake from the pan and arrange on a plate. Decorate with lime zest. My favourite way of serving these cupcakes is with a couple of tablespoons of preferably homemade apricot jam on top.

Raw Food Kitchen
by Dunja Gulin
Ryland Peters and Small, $24.95; www.rylandpeters.com

Photo credit: Photography by Kate Whitaker