Hit The Sweet Spot: Raw Raspberry Cheesecake Recipe


Who says you can’t have your cake and eat it too? This delicious Raw Raspberry Cheesecake recipe is brought to you by clean eating duo Luke Hines and Scott Gooding. As featured in our second edition of the Active Living magazine, the recipe is simply too good not to recreate in your own kitchen.

If you have a birthday or special occasion creeping up in your calendar, this dish is the perfect companion to bring along to the party. For those raw food sceptics, we guarantee this tastes just as good (if not better) than a traditional cheesecake. With no dairy or processed sugars involved, you won’t feel like curling up on the couch straight after consumption (you know the feeling).

So, print out the recipe, get your food processor ready (no baking required) and whip up your very own raw raspberry cheesecake. Oh, and don’t be afraid to play around with flavours. If you don’t have raspberries on hand, try another delicious berry like blueberries or strawberries!

 Raw Raspberry Cheesecake

Hit The Sweet Spot: Raw Raspberry Cheesecake Recipe

Preparation Time: 2 hours (to soak cashews)
Total Time: 6 hours (to freeze)
Servings: Serves 10

  • 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 sea salt
  • 1 x 300g packet frozen raspberries, slightly thawed
  • 1/4 cup raw cacao nibs, to garnish
How to make it:
  • Place the macadamias, 10 of the dates & the cinnamon in a food processor & mix until a wet crumb is formed.
  • Line the base & side of a 20cm round cake tin with some baking paper, pour the mixture into the tin & press down firmly to flatten it. Put it in the fridge to chill until it's firm.
  • To get the fake cheese mixture sorted, start by blending the soaked cashews, lemon juice, rice malt syrup, coconut oil, vanilla bean seeds and salt in the food processor. Blend it up so it's really smooth - it should take around 5 minutes or so. You want the mixture to be light & fluffy. It should be a great creamy colour and free of lumps.
  • Pour the 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.
  • Finally, get started on your raspberry layer. Put the berries & the 2 remaining dates in the food processor & blend until smooth. You may need to add a little water. Pour this mixture onto your cheese layer & smooth it out with the back of a spoon. Sprinkle with cacao nibs.
  • Place the cake tin in the freezer for at least 4 hours or overnight.
  • This cheesecake is best served just slightly thawed, so give it some time on the kitchen bench to soften before cutting.

We hope you enjoy this mouth watering raw recipe as much as we do!



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