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Raw Raspberry and Coconut Cheesecake

It's spring time! And what better way to get into the swing of the new season by celebrating with cake - raw raspberry and coconut cheesecake in fact! This wonderful recipe has come from our friends at Clean and Green Wholefoods, that have added an extra anti-oxidant burst of flavour to the cheesecake with their Beauty Berries superfood powder, found in our September GoodnessMe Box! Sign up to GoodnessMe Box here!

Recipe: Raw Raspberry and Coconut Cheesecake

V | GF | DF | Serves 18



  • ¾ cup walnuts
  • 1 cup almonds
  • 6-7 medjool dates, pitted
  • 2 tbsps cacao powder
  • 2 ½ tbsps coconut oil
  • 1 pinch himalayan salt
  • 1 handful of raspberries, for scattering


  • 2 cups raw unsalted cashews, soaked in a bowl overnight
  • 1 cup coconut yoghurt
  • ¾ cup coconut cream
  • ¾ cup coconut butter, melted
  • ⅓ cup rice malt syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 lime, squeezed

Raspberry Coulis:

  • 1 cup frozen raspberries
  • 1 tbsp rice malt syrup
  • 1 tbsp lemon juice
  • ½ tbsp Beauty Berries


  1. Line a medium sized baking dish or cake tin (including the sides) with baking paper.

  2. In a food processor or a high-speed blender, blitz the base ingredients (except the raspberries) until a crumb like consistency. Scoop the base into the baking dish or tin and flatten evenly with a spatula. Carefully scatter some raspberries on top of the base.

  3. In a blender, add the filler ingredients and blend until a smooth “cheese” like consistency. Pour this mixture on top of the base and raspberries and again flatten out with a spatula.

  4. Add the raspberry coulis ingredients to the blender and blend until smooth. Spoon the coulis over the filling layer. Using the bottom of a spoon, carefully swirl the coulis to make a marble pattern.

  5. Cover the cheesecake and place into the freezer for a minimum of 4 hours before serving. Enjoy!

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