Liquorice Root-Lingonberry Cheesecake – GF, No Refined Sugar

This dessert is a delicious mix of liquorice, sour lingonberry and sweet dates. You wouldn’t necessarily think an avocado could make a filling for a cake, but it can! Here it’s mixed with the lingonberries to create a creamy filling. You can lightly roast the seeds for the base before crushing, so their aromas become stronger.

The cake is surprisingly easy to make, although the amount of the ingredients may appear abundant. The base ingredients are basically just crushed and spread. Then covered by the “smoothie type” filling which then solidifies in the refrigerator, thanks to the coconut oil. You can either use fresh lingonberries or freeze-dried and powder as a mix. Freeze-dried lingonberries bring the lovely colour and add sweetness to the cheesecake.

If you’d like to save the cake for later servings, you can cut it into service size slices, place them into containers and move into a freezer for more extended storage.

Liquorice root

Liquorice root has been used for thousands of years due to its sweet taste and health benefits – many of which science has later confirmed. For example, liquorice root in moderation may help with depression, menopause and menstrual / PMS cramps. The liquorice root’s flavonoids can also help with discomfort and inflammation of the digestive system.


Lingonberries are super nutritious and packed with antioxidants that fight against inflammation and diseases!

Lingonberries help the body to replace essential antioxidants, like glutathione – a master antioxidant in our body. They are also rich in vitamin A, vitamin C, magnesium and flavonoids, type of polyphenol antioxidants, that also gives lingonberries their bright, vibrant colours.

Lingonberries are also an excellent source of fibre, minerals and other healthy trace elements.

Lingonberries are the new superfood and increasingly popular in fat-busting diets. Along with weight control, regular consumption of lingonberries can help you treat urinary tract infections, balance blood sugar levels, keep your oral/mouth healthy and might even prevent the growth of cancer cells.

You can buy Healing Foodie’s Lingonberry powder and freeze-dried berries online here:






Liquorice Root-Cranberry Cheesecake
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  • 1dl =0.4c Sunflower seeds
  • 1dl =0.4c Pumpkin seeds
  • 1dl =0.4c Black sesame seeds
  • 3 tablespoons Coconut flakes
  • 2dl =0.8c (about 20 pcs) Fresh pitted dates or raisins, soaked about 30min in small amount of water
  • 1 teaspoon Himalayan salt
  • 400g Lingonberries, fresh or melted
  • OR 40g Freeze-Dried Lingonberries and 2 teaspoons Lingoberry Powder
  • 3-4 Avocados
  • 1 dl =0.4c Lemon juice, fresh
  • 1 tablespoon Lemon zest (only the yellow part)
  • 1 tablespoon Almond powder (optional for thickening)
  • 1 dl =0.4c Coconut nectar or organic honey
  • 1/2 teaspoon Vanilla extract
  • 1 tablespoon Liquorice root powder
  • 2 dl =0.8c Coconut oil, melted


  1. Roast seeds mildly in a frying pan. This is what gives the cheesecake it's unique flavor!
  2. Mix the dry base ingredients (not the dates yet) together with a full power food processor until the nuts and seeds are finely chopped. Take the mixture out into another bowl and mix the dates instead as well as possible. Combine and continue blending with spoon if the food processor fails.
  3. Add the base to the bottom of a cake mold (dia 18-24cm/ 7-9.5in). Use greaseproof paper or coconut oil to prevent sticking (see pic below).
  4. Mix all the filling ingredients, except the coconut oil, in a blender or food processor until very smooth. Make sure the lingonberries or cranberries are melted enough but not heated. In case you use freeze-dried berries and berry powder, add 1-2 tablespoons of water if the mixture is too dry for the blender to process.
  5. Lastly add melted coconut oil slowly into the filling, blending mildly to prevent too quick thickening.
  6. Place the filling on the top of the base and put the cake into a fridge for at least couple of hours before serving. If you use a freezer, an hour should do. You might need to use a knife to remove the cake mold edge.
  7. If you keep the cake in the freezer over night, make sure to take it out couple of ours before serving to make sure it softens for cutting. Best way to cut the cake is to use a heated knife (use hot water).
  8. Decorate with some nuts, seeds and berries.

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