Raw Raspberry and Coconut Cheesecake Recipe
If you have always wanted to try making a raw cheesecake then this is the perfect recipe! Sweet and delicious, it's perfect for any special occasion.
Raw Raspberry and Coconut Cheesecake Recipe
Prep time: 20 mins + 2-4 hours soaking time
Cook time: 5 mins + 2-3 hours freezing time
Total time: 25mins + 2-4 hours soaking time and 2-3 hours freezing time
Serves: 12
Dietary requirements: Vegetarian, Dairy-free, Gluten-free
Ingredients:
Base
- ½ cup (45g) desiccated coconut
- 10 Medjool dates, pitted
- ½ cup (70g) raw almonds (walnuts or pecan nuts will work too)
- 1 tbsp cacao powder
Cheesecake Filling
- 2 cups (280g) raw cashews, soaked for 2 hours in hot water (4 hours in the fridge or overnight)
- ½ cup (125ml) coconut oil
- ½ cup (150g) honey
- 200g coconut yoghurt
- 1 tsp vanilla extract
- Juice of 1 lemon
- 1 cup (140g) raspberries (thaw completely if using frozen)
To serve
- Freeze-dried or fresh raspberries
Method:
1. Line the base of a 20cm springform cake tin with baking paper.
2. Blend all the ingredients for the base in a food processor until well combined. Press firmly into the prepared cake tin ensuring that the base is even and level. Place the tin in the freezer while you prepare the filling.
3. Warm the coconut oil and honey in a small saucepan over low heat until liquid. Whisk well to combine.
4. Drain and rinse the cashew nuts. Place in a food processor with the coconut oil, honey, yoghurt, vanilla extract and lemon juice. Blend on high until the mixture is smooth and creamy.
5. Spread half of the filling over the base and smooth with a spatula.
6. Add the raspberries to the remaining cheesecake filling and blend on high until smooth. Carefully spread over the first layer of filling and smooth with a spatula. Place in the freezer for 2-3 hours or overnight.
7. To serve, remove from the freezer about 30 minutes before serving. Run a sharp knife around the edge of the cheesecake to loosen it before removing from the tin, then run the knife under hot water and cut the cheesecake into slices.
8. Serve garnished with freeze-dried or fresh raspberries.
*Leftovers can be stored in the freezer for up to 1 month.
* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
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