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Raw Raspberry Cheesecake

06/04/2014 By Caralee 20 Comments

Raspberry Cheesecake
I made a lime version of this recipe a few weeks back. so I thought I would try the same concept using different flavours & it works very well & tastes amazing. This recipe will make 8 – 10 of these little babies & you can prepare them in advance of a fancy dinner party or you can have them in the freezer for those times that you want a quick treat after dinner. This dessert is completely grain, gluten, dairy & sugar free, now that is my kind of dessert!

INGREDIENTS

Base
1 cup almonds
1/2 cup dates
2 tablespoons of coconut oil
1/4 teaspoon sea salt

Filling
1 1/2 cups raw cashew nuts
1/4 cup coconut milk
1 1/2 cup frozen raspberries
2 limes (juice only)
1 tablespoons of honey
6 tablespoons of coconut oil
Dash of vanilla extract

DIRECTIONS

  1. Put all of the base ingredients in the food processor & blitz until it is fine but sticky
  2. Place 1 large tablespoon of the base mixture into the bottom of each muffin patty and press down. You should be able to make 8 – 10 bases
  3. Place in the freezer to set while you make the topping
  4. To make the topping place the cashew nuts in the food processor & process until you make cashew butter
  5. Add all of the other ingredients & whiz for a further couple of minutes until the raspberries are completely blended
  6. Spoon the topping onto the base mixture & put back in the freezer to set for up to an hour
  7. About 15 minutes before you are ready to serve the desserts take out of the freezer to let thaw a little
  8. Place on a plate & serve with fresh berries
  9. ENJOY!

Related

Filed Under: Desserts, Recipe Tagged With: dairy free dessert, frozen raw dessert, gluten free dessert, paleo cheesecake, paleo dessert, paleo recipe, raspberry cheese cake, raw cheesecake, raw dessert, raw dessert recipe, raw raspberry cheesecake, sugar free dessert

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Comments

  1. Forestwoodfolkart says

    06/04/2014 at 12:00 pm

    I know someone with restrictive food allergies that would appreciate this recipe. Thanks so much for posting it. Do the cheesecakes come out of the muffin pan easily, or should one line it with plastic wrap before filling?

    Reply
    • Caralee Caldwell says

      06/04/2014 at 10:38 pm

      I use a latex muffin pan & they push out really easily. I am sure that they would easily pop out of a tin pan as well.

      Reply
      • Forestwoodfolkart says

        07/04/2014 at 3:10 am

        OK thanks 🙂

        Reply
  2. Jess A says

    06/04/2014 at 10:58 pm

    I’ve been wanting to make a raw cheesecake for a while, and this photo may have just tipped me over the edge to actually do it. Beautiful!

    Reply
    • Caralee Caldwell says

      07/04/2014 at 8:21 am

      Go for it! It is super easy. Just be careful, they are addictive!!

      Reply
  3. cath says

    11/08/2014 at 4:52 am

    Hi, I have just realised I only have coconut cream…is this ok to use instead of Coconut milk?!
    I’ll try it anyway and give it a go but would love to hear your opinion. Cheers
    Cath

    Reply
    • Caralee says

      13/08/2014 at 5:39 am

      Hi Cath. I think that coconut cream is perfect, it will work just as well, just might be a bit creamier and richer which is good. :)x

      Reply
  4. Clare says

    18/08/2014 at 9:24 am

    I was wondering if I could swap the dates with something else? Maybe some rice malt syrup

    Reply
    • Caralee says

      19/08/2014 at 4:43 am

      Hi Clare. Dates are what bulk the base out, you could try cranberries, figs or raisins to name a few options. 🙂

      Reply
  5. Renee West says

    18/08/2014 at 3:59 pm

    Hi, is there another nut I can use instead of cashews?
    Thanks.

    Reply
    • Caralee says

      19/08/2014 at 4:42 am

      Hi Renee. Cashews are really smooth that is what makes them a great option. I have not tried a different nut and I can’t think of what would work as well. You could try soaked almonds but I don’t know how that would turn out. No harm in trying. 🙂

      Reply
  6. Kathryn H says

    04/07/2015 at 12:44 pm

    Will this cheesecake recipe keep overnight in the freezer?
    I love your recipes, thanks for making clean eating so accessible and delicious!
    Cheers Kathryn

    Reply
    • Caralee says

      07/07/2015 at 10:29 am

      Hi Kathryn. This will keep in the fridge for a few days or will freeze for weeks and then you can just pull them out and let defrost for a 30 minutes before eating. It works perfectly. x

      Reply
  7. Emma says

    12/07/2015 at 1:18 pm

    Hey, thanks for posting. I’m trying this out for the first time but I’m worried that I haven’t blended the nuts smooth enough. My food processor is pretty old and I have struggled with this before (making sunflower seed butter etc). The nuts get finely chopped and that’s about it, except for sticking on the sides of the food processor bowl!! Anyway, while I’m sure the dessert will still taste good I guess I’m after any tips or advice on how to make nut butters 🙂

    Reply
    • Caralee says

      15/07/2015 at 4:00 pm

      Hi Emma.Thanks for stopping by. The longer you soak the nuts for this dessert the better, so over night or 24 hours will help the consistency. Different machines have different power and blades so it is hard to advise exactly but you may just have to blitz for longer and scrape the sides a few more times. I hope you enjoyed the dessert, it’s a goodie 🙂

      Reply
  8. Jessika says

    09/08/2015 at 12:56 pm

    In this recipe, do you need pure honey or regular honey? Also, if I didn’t use honey would it affect the taste?

    Reply
    • Caralee says

      10/08/2015 at 8:52 am

      Hi Jessika. You can use any type of sweetner that you choose, honey, maple syrup or any other that you may want to use. The taste will vary a little depending on what flavour the sweetner is. If you didn’t sweeten it at all it would still be yummy as the base is sweet enough. Give it a go and let me know what you think. xx

      Reply
      • Jessika says

        11/08/2015 at 7:26 pm

        Thank you xx

        Reply
  9. Elena says

    05/05/2016 at 9:25 am

    Hi, I was thinking to use pre made cashew butter for this recipe. How much do you think is needed?
    Thank you

    Reply
    • Caralee says

      10/05/2016 at 7:44 pm

      Hi Elena. That is a great idea. I have not done it so I have no idea but I would say at a guess about 1/2 – 3/4 cup would be sufficient. Let me know how you go. x

      Reply

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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