Raw Coconut & Raspberry Cheesecake

Desserts

This is our Christmas showstopper! A light and creamy coconut cheesecake, with a tart raspberry centre and a crunchy choc buckini base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.

Raw Coconut & Raspberry Cheesecake

Print Recipe

Serves 16

ingredients

Base
2 ½ cups (300g) Chocolate Buckinis Clusters see product
1 tbsp melted Coconut Oil see product
1 tbsp Coconut Nectar see product
Raspberry Coulis
1 cup (125g) frozen raspberries, defrosted
¾ cup (90g) frozen raspberries for layering inside cake
1 tbsp Coconut Nectar see product
1 tbsp lemon juice
⅛ tsp cinnamon
Cheesecake Filling
3 cups (450g) Raw Cashews (soaked 6 hours, washed & drained) see product
1 ½ cups (375ml) coconut yoghurt
1 cup (250ml) coconut cream
1 cup (250ml) melted Coconut Paste (place jar in bowl of hot water to melt) see product
½ cup (125ml) Agave Syrup Light (or Coconut Nectar) see product
2 tsp of Vanilla Bean Powder see product
zest and juice of one lime
½ cup (125ml) melted Coconut Oil see product
Chocolate Shards (optional)
1 block (80g) 85% Dark Chocolate see product
1 tbsp Coconut Oil see product
1 tbsp Fine Desiccated Coconut see product
Cake Decorations
handful of freeze dried or fresh raspberries
handful of Choc Coated Cranberries, cut in half see product
handful of Choc Coated Incan berries, cut in half see product
handful of Caramel & Choc Coated Almonds, cut in half see product
chocolate shards, optional

method

Step 1To make base, process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 23cm springform cake tin. Smooth out mixture with a spatula and refrigerate.
Step 2To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut nectar, lemon juice and cinnamon until smooth. Set aside.
Step 3To make cheesecake filling, blend all ingredients (except coconut oil) in a high speed-blender or food processor, until completely smooth. This may take several minutes. Slowly add coconut oil, while blender is running and process until completely combined.
Step 4Pour half the cheesecake filling over the base. Spoon raspberry coulis over the filling – take care not to let coulis run out to the edge or the cake will stick to the tin when set. Use a teaspoon to swirl the coulis and filling together, creating a marble pattern. Scatter with ¾ cup (90g) frozen raspberries. Gently pour the remaining cheesecake filling on top.
Step 5Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
Step 6Making the chocolate shards is optional, but worth it! Melt chocolate together with the coconut oil in a heatproof bowl. Pour onto a baking tray lined with non-stick baking paper and refrigerate for 10 minutes to firm up a little. Scatter with desiccated coconut and return to freezer to set. Break into shards, place in airtight container and set aside in freezer.
Step 7Remove cheesecake from freezer. If you made the cake in advance and it is completely frozen, defrost in fridge for 6-8 hours. Run a knife around the edge of the cheesecake to loosen it before removing from tin.
Step 8To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest. Arrange choc coated berries and almonds on top. If using chocolate shards, arrange and press lightly into the cake to secure.
Step 9Best eaten within 30 minutes of removing from fridge. Store any left over cake in an airtight container in the fridge, it will keep for 1 week.

dedicated servers 3 years ago

I'd like to thank you for the efforts you have put in writing this website.
I really hope to see the same high-grade blog posts by you later on as well.
In truth, your creative writing abilities has motivated
me to get my own blog now ;)

Reply ↓

email monetization 3 years ago

Hi, constantly i used to check webpage posts here in the early hours in the daylight, as i like to learn more and more.

Prudential Property 4 years ago

Wow that was odd. I just wrote an incredibly long comment but after
I clicked submit my comment didn't appear. Grrrr...
well I'm not writing all that over again. Anyway,
just wanted to say superb blog!

Kelly Bateman 4 years ago

Hi guys, your amazing recipes look great on screen but I can't seem to get the recipe itself! Do I need to purchase it?
Thanks,
Kelly.

Loving Earth 4 years ago
Hi Kelly, I'm so sorry you were having troubles with our site, the recipes are all available for free (we were just having some technical difficulties when you checked). Let me know if you're still having troubles. Emily
Reply ↓