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!
Ingredients
Topping:
1 teaspoon vanilla extract
A pinch of salt
1 1/2 tablespoon maple syrup
1 tablespoon chia seeds
2 cups frozen raspberries (200g)
Crust:
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
Filling:
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.
Preparation
Topping
Step 1
Add vanilla and salt to the maple syrup. Add chia seeds and fold in the raspberries.
Step 2
Set aside for >10 minutes as you make the crust. Strain the raspberries, save 1/4 cup of the juice for the crust.
Crust:
Step 3
Add the oats, coconut and salt to a food processor. Pulse until combined. Add the remaining ingredients until a dough is formed.
Step 4
Scrape down the sides as needed. Press the crust evenly into the base and side of a 20cm spring form cake tin.
Step 5
Cover and set aside in the refrigerator as you make the filling.
Filling
Step 6
Blend all ingredients except the coconut oil until smooth. Make sure the cashews are thoroughly blended and not grainy.
Step 7
Add the coconut oil and blend until incorporated.
Step 8
Pour the filling into the crust and freeze for at least 2 hours or until set.
Step 9
Once the cake is firm, remove the cake tin, cover with topping and add additional raspberries over the cake.