About the Recipe
Indulge in the perfect summer treat with this easy-to-make, no bake raspberry cheesecake. Made with creamy cashew cheese and bursting with antioxidants, this healthy and delicious dessert is perfect for all ages. So go ahead, take a bite and savour the sweet taste of summer!
1 teaspoon vanilla extract
A pinch of salt
1 1/2 tablespoon maple syrup
1 tablespoon chia seeds
2 cups frozen raspberries (200g)
1 1/2 cups rolled oats
1/2 cups shredded coconut
A pinch of salt
1/4 cup pitted dates, finely sliced
1/4 cup juice from topping made above
2 tablespoon melted coconut oil
1 1/2 tablespoon vanilla extract
1 tablespoon maple syrup
1 tablespoon lemon juice
1/2 tablespoon grated orange zest
1 1/2 cups cashew nuts (soaked for 4 hours, rinsed & drained)
1 cup shredded/ desiccated coconut
1/3 cup maple syrup
1/4 cup coconut milk
3 tablespoon lemon juice
1 tablespoon vanilla extract, pinch of salt
1/2 cup coconut oil, melted
Plus more raspberries for top of the cake.
Add vanilla and salt to the maple syrup. Add chia seeds and fold in the raspberries.
Set aside for >10 minutes as you make the crust. Strain the raspberries, save 1/4 cup of the juice for the crust.
Add the oats, coconut and salt to a food processor. Pulse until combined. Add the remaining ingredients until a dough is formed.
Scrape down the sides as needed. Press the crust evenly into the base and side of a 20cm spring form cake tin.
Cover and set aside in the refrigerator as you make the filling.
Blend all ingredients except the coconut oil until smooth. Make sure the cashews are thoroughly blended and not grainy.
Add the coconut oil and blend until incorporated.
Pour the filling into the crust and freeze for at least 2 hours or until set.
Once the cake is firm, remove the cake tin, cover with topping and add additional raspberries over the cake.