Recipe entry
Breakfast by Bella

Raw Raspberry Cheesecake

Creamy and delicious without the nasties ;)


The Base

  • 175g cashews 
  • 3 teaspoons coconut oil
  • 3 medjool dates

 The Creamy "Cheese" bit

  • 250g cashews
  • 300g CO YO
  • 30g freeze-dried raspberry powder
  • 1/2 lemon 
  • 1 or 2 teaspoon(s) of Canadian maple syrup (optional)

The topping

  • Fresh or Frozen Raspberries (as many as you wish to decorate)

 This will give you approximately 10 pieces of cheesecake. 


NOTE: You will first need to soak the cashew nuts for the "Creamy Cheese" for two hours. You can leave them to soak for longer, perhaps overnight if this is easier.

  1. Place your 250g of creamy cheese nuts into a bowl, cover them with water and then cover the bowl with clingfilm before placing in the fridge to soak. 
  2. Next make the base. Remove stones from the medjool dates and place all "Base" ingredients into a food processor until you have a crumbled biscuit like mixture. 
  3. Lay the base out into a small dish lined with baking paper or onto a lined tray into shaped cutters to make some funky shapes (I used heart shaped cutters).
  4. Place in the freezer and leave to set while you wait for the cashew to soak. 
  5. Once your cashews have soaked, drain the water. 
  6. Place all ingredients for "The Creamy Cheese Bit" into a food processor and mix. You will need to persevere as it may seem like nothing is happening, but trust me it will :) (TIP 1: You may need to stop occasionally and scrape the sides to move the mix back into the middle of the jug. TIP 2: If the mixture seems too thick, add a touch of water. However, be careful not to make the mix runny - it needs to be creamy. I would start with adding around 30ml and assess from there).
  7. Spread half of the mixture onto the base(s). 
  8. Then mix the freeze dried raspberry powder into the remaining mixture and spread on top.
  9. Place your cheesecake into the freezer for 45 minutes - 1 hour.
  10. To decorate, add your fresh or frozen raspberries. 
  11. Store in the fridge or you could even freeze it. 

This is truly such a delicious and guilt-free way to enjoy cheesecake. The texture is so creamy and I thoroughly enjoy the flavours from the natural ingredients rather than the sugary taste from mainstream cheesecakes.