Chocolate Vanilla Raspberry Cheesecake




Chocolate Vanilla Raspberry Cheesecake



  • Crust
  • 50 g dates
  • 125 g macadamia nuts
  • 100 g cashew nuts
  • 1 tbsp cocoa powder (optional)
  • 1 tsp salt
  • 1 tbsp coconut oil
  • Filling
  • 400 g cashew nuts
  • 180 ml coconut milk
  • 100 ml lemon juice
  • 2 tbsp coconut oil
  • 2 tsp vanilla essence
  • 150 g frozen raspberries
  • 100 g dates
  • 200 g fresh raspberries


  1. Soak cashew nuts for filling and dates for crust and filling separately. If you use hot water, one hour will be enough, otherwise soak for 3 hours or overnight.
  2. To make the crust you will need a food processor. First pulse the cashew nuts and macadamia nuts until you get small crumbs. Add 50 g of soaked and drained dates, cocoa powder and salt. Pulse again for a few seconds to combine. Add coconut oil last and pulse again.
  3. Transfer to a lined 20 cm cake pan and pat on the bottom. Chill in freezer for half an hour.
  4. Make the filling in a blender. Blend together the drained cashew nuts, coconut milk, lemon juice and vanilla, until you get a smooth cream. This may take about 5 minutes to achieve and some scraping down of the sides of the dish.
  5. Add the melted coconut oil and blend to combine.
  6. Place 100 g of fresh raspberries on top of the chilled crust (avoid edges), then pour over half of the cashew cream.
  7. Place back in the freezer.
  8. Now add the frozen raspberries and 100 g of soaked and drained dates to the cashew cream in the blender.
  9. Blend until smooth again.
  10. Pour the raspberry layer over the vanilla cashew layer.
  11. Put back into freezer for 3 hours, then thaw for an hour in the fridge before serving.
  12. Decorate with fresh raspberries and edible flowers.



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