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Raw Raspberry, White & Dark Chocolate Cheesecake
A decadent cheesecake that combines the creamy sweetness of cashews, the tartness of raspberries and the indulgence of chocolate. Made with just a few simple ingredients and a food processor, you'll have a luscious cheesecake to make your next gathering even sweeter in no time!
Recipe & Image by Julia Michelle @juliamichelle.health
INGREDIENTS
BASE INGREDIENTS
- 280g almonds
- 1 tsp vanilla powder
- 2 tbsp coconut oil, melted
- 3 fresh Medjool dates
FIRST LAYER
- 210g cashews, soaked overnight
- 125mL cacao butter, melted
- 80mL coconut oil, melted
- 125mL raw honey
- ½ tsp vanilla powder
SECOND LAYER
- 210g cashews, soaked overnight
- 2 cups fresh or frozen raspberries
- 60ml coconut oil, melted
- 60mL coconut milk
- 2 – 4 tbsp raw honey
- ½ tsp vanilla powder
CHOC GANACHE
- 70g cashews, soaked overnight
- 30g raw cacao powder
- 125mL coconut milk
- 2 tbsp coconut oil, melted
- 2 tbsp raw honey
TIME
90 Minutes
SERVES
12
DIFFICULTY
METHOD
For the base, place the almonds and shredded coconut in a food processor and pulse until a fine crumb is achieved. Add the remaining base ingredients and pulse until just combined.
1Press the base into a 20cm round spring-form cake tin and place in the freezer while you make the filling.
2For the first layer, place all ingredients in a high-powered blender and blend until smooth and creamy.
3Pour this mixture onto the base and place in the freezer for 1-2 hours until set.
4For the second layer, place all ingredients in a high-powered blender and blend until smooth and creamy.
5Once the first layer has set, pour the second layer on top and place back in the freezer for 1-2 hours until completely set.
6For the ganache, place all ingredients in a high-powered blender and blend until smooth and creamy.
7Once the second layer has set, pour the ganache on top and create a swirl pattern. Place back in the freezer for 30-60 minutes.
8Remove from the freezer 20-30 min before serving.
9Serve topped with raspberries.
10Dessert
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