Raspberry Cheesecake

Raspberry Cheesecake

This Raspberry Cheesecake is simply irresistable!

It's also super-easy to make with just 10 ingredients (including the kiwi fruit for decoration) and there's no baking involved which is always a bonus.

As someone who avoids dairy I used to feel disadvantaged when I saw others tucking into desserts that were laden with cream and sugar.

But it really doesn't bother me anymore! Because now I get to create and eat healthy versions of dishes that taste naturally beautiful.

Let's face it when you can enjoy mind-blowing desserts like this dairy-free, gluten-free, plus refined sugar-free Raspberry Cheesecake that actually also looks wonderful, there's no need to go without at all.

Healthier indulgence that gives you an in-the-moment feeling without the not-so-great-after feeling is a smarter option by far.

Serves 8


For the Base:

  • 180g raw walnuts
  • 275g dates (soft pitted)

For the Filling:

  • 180g raw cashews (soaked in hot water for 40 minutes)
  • 150g raspberries (fresh or frozen)
  • 75ml coconut milk (organic or homemade)
  • 3 tablespoons coconut oil (melted)
  • 1/2 lemon (juice of)
  • 120ml tablespoon maple syrup (Grade A)
  • 1/2 teaspoon ground cinnamon
  • For Serving: Kiwi fruit (slices)


For the Base:

  1. Line the bottom of a 20 – 25cm cake tin with baking paper. I also rubbed some coconut oil under this on the tin base.
  2. Cover cashew nuts with hot water and let them rest for at least 40 minutes. Then drain thoroughly and put to one side.
  3. In the food processor, blend the walnuts until broken into small bits.
  4. Add the dates to the food processor and blend again until you have a sticky base. It should stick together when you have a bit between your fingers.
  5. Press the walnut and date mix firmly with the back of a spoon into the bottom of the lined cake tin.
  6. Leave the base to one side while you make the filling.

For the Filling:

  1. When the cashews are soaked and drained, add to the food processor with the other filling ingredients and blend until very smooth. If it has trouble blending add a touch more coconut milk. Taste and adjust flavour / sweetness if needed.
  2. Pour the mix onto the base and put the cheesecake in the freezer to set for about 2 hours.
  3. Don’t let it freeze! If you’re not eating the cheesecake straight away, remove from the freezer after the 2 hours and leave it in the fridge until just before you want to serve it.
  4. Remove the cheesecake from the cake tin onto a cake stand or plate before serving and add slices of kiwi fruit on top for decoration.
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