Rich Raspberry Vanilla Cheesecake
Ingredients
Base
- 1/2 cup soaked Macadamias (soaked for at least 4 hours in filtered water)
- 1/4 cup pesticide-free Almonds (soaked for at least 6 hours)
- 1/2 cup organic Shredded Coconut
- 1 tbsp Chia Seeds (I use white to maintain the colour but either will do)
- 1 tsp Vanilla Powder
- 2 tbsp organic Virgin Coconut Oil, melted
Cheesecake filling
- 1 cup soaked Macadamias
- 4 tbsp Whipped Coconut Cream (that has been left in the fridge to harden)
- 1 cup washed organic raspberries
- 1 tbsp freshly squeezed Lemon juice
- 3 tbsp organic Coconut Oil, melted
- 1/2 tsp Vanilla Powder
Preparation
Soak the macadamias and almonds for the specified times in filtered water.
Blend the base ingredients together until well combined and press the mixture firmly into the bottom of a cake pan.
Blend the cheesecake filling ingredients until smooth and creamy.
Pour the filling over the prepared base in the pan.
Refrigerate the cheesecake for at least 6 hours or until fully set.
Notes
This recipe is sugar-free and uses nourishing ingredients beneficial for health.
Raspberries are high in fiber, low in sugar, and suitable for diabetics or those managing blood sugar levels.
