Paleo Raw Raspberry and Coconut Cheesecake Recipe

December 6, 2017 at 11:44 pm

This raw cheesecake has less calories than traditional cheesecake (360per slice) but is still packed with flavor. Sweet and delicious, it’s the perfect raw cake for any occasion. Serves 12.

½ cup (45g) desiccated coconut
11 medjool dates, pitted
½ cup (70g) of toasted almonds (toasted walnuts or pecan nuts will work too). If you want it really raw, don’t toast the nuts but you’ll lose out on a richer, deeper, crunchier flavor.
1 tbsp cacao powder

Cheesecake Filling:
2 cups (280g) raw cashews, soaked for 2 hours in hot water (4 hours in the fridge or overnight)
½ cup (125ml) coconut oil
½ cup (150g) honey
200g coconut yogurt
1  scraped vanilla bean pod
Juice of 1 lemon
1 cup (140g) fresh raspberries (thaw completely if using frozen)

To serve:

Top with freeze-dried or fresh raspberries. If you really want to impress, top with raspberry coulis.


12cup coconut sugar

3 tablespoons water

1 lb fresh raspberriesor 1 (12 ounce) bag frozen raspberries, thawed

1 teaspoon lemon juice


1. Line the base of a 20cm spring form cake tin with baking paper.

2. Blend all the ingredients for the crust in a food processor until well combined. Press firmly into the prepared cake tin ensuring that the base is even and level. Place the tin in the freezer while you prepare the filling.

3. Warm the coconut oil and honey in a small saucepan over low heat until liquid. Whisk making sure all ingredients are combined.

4. Drain and rinse the cashew nuts. Place in a food processor with the coconut oil, honey, yoghurt, vanilla bean and lemon juice. Blend on high until the mixture is smooth and creamy.

5. Spread half of the filling over the base and smooth with a spatula.

6. Add the raspberries to the remaining cheesecake filling and blend on high until smooth. Carefully spread over the first layer of filling and smooth with a spatula. Place in the freezer for 2-3 hours or overnight.

7. To serve, remove from the freezer about 30 minutes before serving. Run a sharp knife around the edge of the cheesecake to loosen it before removing from the tin, then run the knife under hot water and cut the cheesecake into slices.

8. Serve garnished with freeze-dried or fresh raspberries. To make raspberry coulis,

Raspberry Coulis Topping (optional)

1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.

2. Put the raspberies and the sugar syrup in a blender and puree.

3. Strain through a fine mesh sieve to remove the seeds and stir in freshly squeezed lemon juice. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.