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Raw Raspberry Cheesecake

Prep Time:

15 mins plus soaking

Cook Time:

8-12hrs setting


Serves 8-12 (gluten free)

About the Recipe

Recipe courtesy of Mark Hardy - one of our hard-working friendly volunteers!


For the base

·         250g almonds

·         100g raisins

·         35g desiccated coconut

·         2 tsp vanilla paste

For the topping

·         450g frozen or fresh raspberries

·         400g cashews soaked in water

·         125g lemon juice

·         125ml agave syrup

·         50ml maple syrup

·         1tsp vanilla paste

·         175g coconut oil melted

To serve

Fresh raspberries

Icing sugar (optional)


For the base

·         Blend almonds in a food processor until the consistency of flour

·         Add raisins and blend until amalgamated with almond flour

·         Add coconut and vanilla and blend until well mixed

·         You may need to add a tsp or two of cold water to combine

For the topping

·         Put defrosted raspberries and drained cashews into a high-speed blender with all the other topping ingredients except the oil and blend until mixture is very smooth

·         Add the melted coconut oil and blend again until incorporated


Pour the topping over the base and chill in the fridge for 8-12 hours

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