Raw Raspberry Cheesecake


2 cups macadamia nuts, soaked overnight
12 pitted dates
1 teaspoon ground cinnamon
3 cups raw cashews, soaked for 2 hours
Juice of 1 lemon
1/2 cup rice malt syrup
1/2 cup coconut oil, melted
1 vanilla bean, seeds scraped
1/4 teaspoon Peruvian Pink Salt
1 x 300g packet frozen raspberries, slightly thawed
1/4 cup raw Cacao Nibs to garnish


1. Place the macadamias, 10 of the dates and the cinnamon in a food processor and mix until a wet crumb is formed.
2. Line the base and side of a 20cm round cake tin with some baking paper, then pour the mixture into the tin and press down firmly to flatten it. Put it in the fridge to chill until it's firm.
3. To get the fake cheese mixture, start by blending the soaked cashews, lemon juice, rice malt syrup, coconut oil, vanilla bean seeds and Peruvian Pink Salt in the food processor. Blend it up so it's really smooth, (this will take about 5 mins). You want the mixture to be light and fluffy. It should be a great creamy colour and free of lumps.
4. Pour this cheese mixture into the cake tin on top of the base. To even out the surface, give the tin a few light taps on the bench.
5. Finally, get started on your raspberry layer. Put the berries and the 2 remaining dates in the food processor and blend until smooth. You may need to add a little water. Pour this mixture onto your cheese layer and smooth it out with the bottom of a spoon. Sprinkle with the Cacao Nibs.
6. Place the cake tin in the freezer for at least 4 hours or overnight. Best served just slightly thawed, so give it some time on the kitchen bench to soften before cutting.

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Raw Raspberry Cheesecake
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