Raw Raspberry & Coconut Cheesecake

Raw Coconut & Raspberry Cheesecake

Serves: 18     Time: 40 mins



  • ¾ cup walnuts
  • 1 cup almonds
  • 6-7 medjool dates, pitted
  • 2 tbsps cacao powder
  • 2 ½ tbsps coconut oil
  • 1 pinch himalayan salt
  • 1 handful of raspberries, for scattering


  • 2 cups raw unsalted cashews, soaked in a bowl overnight
  • 1 cup coconut yoghurt
  • ¾ cup coconut cream
  • ¾ cup coconut butter, melted
  • ⅓ cup rice malt syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 lime, squeezed

Raspberry Coulis:

  • 1 cup frozen raspberries
  • 1 tbsp rice malt syrup
  • 1 tbsp lemon juice
  • ½ tbsp Beauty Berries


Line a medium sized baking dish or cake tin (including the sides) with baking paper.

In a food processor or a high-speed blender, blitz the base ingredients (except the raspberries) until a crumb like consistency. Scoop the base into the baking dish or tin and flatten evenly with a spatula. Carefully scatter some raspberries on top of the base.

In a blender, add the filler ingredients and blend until a smooth “cheese” like consistency. Pour this mixture on top of the base and raspberries and again flatten out with a spatula.

Add the raspberry coulis ingredients to the blender and blend until smooth. Spoon the coulis over the filling layer. Using the bottom of a spoon, carefully swirl the coulis to make a marble pattern.

Cover the cheesecake and place into the freezer for a minimum of 4 hours before serving.

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