Raspberry Cheesecake

Raspberry Cheesecake

Raw cheesecakes are some of the first recipes I began experimenting with and I still love them. If you’re like me you might enjoy my Choc Peanut Butter Cheesecake, Passionfruit Cheesecake, Choc Almond Butter Cheesecake or my Choc Raspberry Love Cakes.

Base Ingredients:

1 cup walnuts
3 tablespoons cacao powder
2 fresh dates pitted
1 tablespoon coconut oil

Filling Ingredients:

2 cups cashews
1 cup coconut cream
¼ teaspoon vanilla powder
2 tablespoons honey
4 cups frozen raspberries
2 tablespoons rosewater


Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together. Press the mixture into an 18 hole silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the raspberry filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight.

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