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Heavenly Raspberry Cheesecake

This Raspberry Cheesecake is sure to make your mouth water. Made 10 times easier using Shelby's Cookies for a deliciously crumbly base, it tastes like heaven! Trust us, your taste buds will thank you!




  • 1 box @shelbys_hh cookies, flavour of choice⁠
  • 1 cup almond meal⁠
  • 2 tbsp coconut oil⁠
  • 2 tbsp maple syrup⁠
  • 1 tbsp water⁠


  • 2 cups cashews, soaked overnight⁠
  • 1 ½ cups fresh raspberries⁠
  • 1/3 cup coconut Milk⁠
  • 1/3 cup maple syrup ⁠
  • 1 teaspoon vanilla extract⁠
  • 1/3 cup coconut butter, melted ⁠
  • 2 tbsp melted coconut oil⁠


  1. In a food processor blend the cookies and almond meal to form a fine crumb.⁠
  2. Add the coconut oil, maple syrup and water, and blend again form a sticky dough. ⁠
  3. Press the dough into lined square baking tin and set in the fridge while you prepare the filling.⁠
  4. Drain the cashew nuts and place into a high-speed blender with 1 cup of raspberries, coconut milk, maple syrup and vanilla and blend until smooth and creamy. ⁠
  5. Add the coconut butter and coconut oil and blend again until combined.⁠
  6. Pour the raspberry filling onto the cookie base and sprinkle with the remaining raspberries. ⁠
  7. Place the cheesecake in the freezer for about 4-6 hours to set, and then place in the fridge.⁠
  8. Remove the cheesecake from the tin, slice and enjoy. ⁠


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