Raspberry Raw Cheesecake

Ingredients

Raspberry Layer

• 500g frozen raspberries

• 1/2 cup coconut sugar

• 2 tablespoons lemon juice

• 2 tablespoons lime juice

• 4 tablespoons chia seeds

Base

• 150g biscuits (gluten-free if required)

• 1/2 cup desiccated coconut

• 2 teaspoons cacao powder

• 3 teaspoons coconut oil (melted)

• 3 teaspoons maple syrup

• Splash of vanilla essence

• 1/4 teaspoon sea salt

Filling

• 3 cups raw cashews (soaked for 2 hours in boiling water)

• 1 cup full-fat cream

• 1 cup coconut sugar

• 1/2 cup lemon juice

• 1/2 cup coconut oil (melted)

• 2 teaspoons vanilla essence

• 1/4 teaspoon salt

• Zest of a lemon or lime

Topping

• 100g dark chocolate (chopped)

• 100ml coconut cream

• Fresh raspberries (for garnish)

Method

1. Prepare the base

1. Blend the biscuits into fine crumbs using a food processor.

2. Add desiccated coconut, cacao powder, coconut oil, maple syrup, vanilla, and salt.

3. Blend until the mixture sticks together.

4. Press firmly into the base of a lined springform tin.

5. Chill in the fridge or freezer while preparing the filling.

2. Make the raspberry layer

1. Add raspberries, coconut sugar, lemon juice, and lime juice to a saucepan.

2. Cook over medium heat for 5–10 minutes until softened and slightly thickened.

3. Stir in chia seeds and remove from heat.

4. Allow to cool and thicken.

3. Make the filling

1. Drain and rinse soaked cashews.

2. Add cashews, cream, coconut sugar, lemon juice, melted coconut oil, vanilla, salt, and zest to a high-speed blender.

3. Blend until completely smooth and creamy.

4. Assemble

1. Pour half of the filling over the chilled base.

2. Spoon over a layer of raspberry mixture.

3. Add the remaining filling on top.

4. Optional: swirl extra raspberry mixture through the top.

5. Set

• Freeze for 4–6 hours or until firm (or overnight for best results).

6. Make the topping

1. Heat coconut cream until warm.

2. Pour over chopped dark chocolate.

3. Let sit briefly, then stir until smooth.

7. Serve

1. Remove cheesecake from freezer and let sit for 10–15 minutes before slicing.

2. Drizzle with chocolate topping.

3. Garnish with fresh raspberries and serve.