Recipe Directions

Crust:

1. Blend all crust ingredients in blender or food processor using enough dried fruit to make the mixture stick together when you squeeze it.

Cream Filling:

1. Blend all the ingredients together except the raspberries adding enough water until it reaches the texture of thick cream.

Raspberry Cream Filling:

1. Blend half the cream mixture with half the raspberries = raspberry cream

Assemby:

1. Press crust into bottom of spring form or pie pan.

2. Place the remaining half of raspberries over the crust.

3. Pour the cream over the raspberries

4. Follow with the raspberry cream

5. Allow to chill in the freezer 1-2 hours or until firm.

6. Enjoy!!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

I think not enough coconut oil was my problem. The recipe called for 1 1/2 Tbsp of oil, so that's all I put in. It sounds like you guys put in a lot more, so I will have to try that the next time a make it. Thanks for all your help..

0 votes
+
Vote up!
-
Vote down!

Wow, this does look gorgeous! Such a pretty cake with the berries and two different colors! And I bet it tastes wonderful! :-)

I also agree that with a bit more coconut oil it will stay firmer. Having made several cheesecakes over the winter and early spring ,I have ususually used between 1/2 to 1 cup of coconut oil depending on the size (usually 1 cup for a big 9 or 10 inch spring form pan). And cacao butter will certainly make it nice and firm. This would give the cake a nice strawberry white chocolate flavor, much like Vanessa Sherwoods famous white choc strawberry cheesecake which is divine. Ah....raw desserts are just so amazing!

0 votes
+
Vote up!
-
Vote down!

You can add more coconut oil to make it stay firmer or you can add a little cacao butter which would mean that it would stay even firmer at a higher temperature. Coconut oil melts at around 70 degrees and cacao at around 90 degrees.

0 votes
+
Vote up!
-
Vote down!

JAH-mason's Review

Raspberry Cheesecake
5
5 out of 5

I made this cheesecake and it was awesome. My wife loved it. The only problem I had was with the firm ness. I put it in the freezer for about 6 hours. After I took it out and let it stand out a bit. It got too soft. Do I have to keep it in the freezer until it's time to serve? If not, how do I get it to stay firm like in the picture?

0 votes
+
Vote up!
-
Vote down!

gratefultobe's Review

Raspberry Cheesecake
4
4 out of 5

made this today. my first raw 'dessert', easy, do it!!!!! better thawed :)

ps I made a 10 " spring form and cut into 16 pieces

0 votes
+
Vote up!
-
Vote down!

bluebells, you do not have to use young coconuts. Most of the time when I make this sort of cream I just use nuts. I decided to add the coconut this time just because I happened to have some on hand. So just use nuts and leave out the coconuts. :)

0 votes
+
Vote up!
-
Vote down!

I cannot get young coconuts. Is there an alternative?

0 votes
+
Vote up!
-
Vote down!

oh thank u!!!!!!... I love how their is only a short ingredient list to follow.. :) yumyum going to try this

0 votes
+
Vote up!
-
Vote down!

I'm so glad you posted this - no cashews :) I cannot wait to try this once i'm off my Master Cleanse! Thanks!!!

0 votes
+
Vote up!
-
Vote down!

I love creating, for the crust, the dried coconut it not necessary at all. Just omit it. The coconut oil helps the cream stay firm. I think it would be ok to use a mild flavor olive oil, or any other mild flavored oil, as a substitution, but it will just become softer faster. Let me know how it turns out. Hope you enjoy it!

0 votes
+
Vote up!
-
Vote down!

Wow, so easy and very few ingredients! I'll have to remember this one next time I'm in the market and pick up some coconuts.

0 votes
+
Vote up!
-
Vote down!

Is there any alternative to the coconut oil and dried coconut? I have a friend who cannot eat coconut, and I would love them to try this cake.

0 votes
+
Vote up!
-
Vote down!

I made an 8 or 9 inch pie with this recipe. But you can just make more or less cream to fit the size container that you are using. And I just remembered a little earlier that I forgot to put coconut oil in the recipe. Thanks for the reminder!

0 votes
+
Vote up!
-
Vote down!

Looks gorgeous!! How large a cheesecake will this recipe make? Also, how firm is the cheesecake without using coconut oil?

Leave a Comment