Raspberry Cheesecake with Coconut Whipped Cream
Ingredients
Base
- 1 cup raw walnuts (100g)
- 1 Tbsp activated pepitas
- 1 Tbsp sunflower seeds
- 2 Tbsp raw cacao nib
- 2 Tbsp raw cacao powder
- 2 Tbsp melted coconut oil or raw cacao butter
- 4 pitted Medjool dates
- 1/8 tsp pink salt
Vanilla cheesecake filling
- 1 cup raw cashews (soaked 2-5 hours and rinsed)
- 1/2 cup coconut cream
- 4 Tbsp melted raw cacao butter
- 2-3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1/4 tsp vanilla paste
- pinch of pink salt
Raspberry filling
- 1 cup raw cashews (soaked 2-5 hours and rinsed)
- 1/2 cup raspberries
- 4 Tbsp melted raw cacao butter
- 4 Tbsp maple syrup
- 3 Tbsp coconut cream
- 1/2-1 tsp pitaya powder (optional)
- 1 Tbsp lemon juice
- 1/4 tsp vanilla paste
- pinch of pink salt
Preparation
Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into the base and sides of the silicone mold.
In a high speed blender, place every ingredient for the cheesecake layer and blend well until smooth. Add more sweetener and lemon if needed. Layer the filling above the crust. Cool it in the freezer until set.
Repeat the same process for the raspberry layer. Freeze the cake overnight.
Take out from the mold and garnish with coconut whipping cream, dried raspberry, and desiccated coconut.
Tips
You can substitute maple syrup and coconut cream with raw agave and almond milk for a raw version.
