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No Bake Raspberry Cake


no bake raspberry cheesecakeI made this cake for a person I have not met and most likely never will. This lady has perhaps been my greatest source of support and encouragement since this blog begun. In addition to this she has taken the time to get to know a little about me and to share a little about herself. I have wanted to thank her, to show my appreciation for her kindness. I have not known how. Recently it was her birthday, I know she likes chocolate and raspberries, I am hoping she loves this.

No Bake Raspberry Cheesecake 

the base

  • 1 cup desiccated coconut
  • 1 cup brazil nuts
  • 10 dates, seeds removed
  • 1 tablespoons cacao or cocoa

the raspberry layer – step one

  • 2 cups frozen raspberries
  • 8 medjool dates, seeds removed
  • 1 teaspoon vanilla
  • 1 rounded tablespoon honey*

the raspberry layer – step two

  • 2 cups raw cashews
  • 1/4 cup milk**
  • 3 tablespoons coconut oil, soft
  • 1 teaspoon vanilla extract
  • squeeze of lemon juice
  1. Start by placing the cashews for the raspberry layer into a bowl and covering with hot water. Set aside. (you can do this up to 12 hours before making the cake, I am seldom that organised and typically do it about 10 minutes before making a start).
  2. Place the ingredients for your base into your processor and blend until the mixture is well combined and resembles a fine, sticky crumb. Press the mixture firmly into the base of an 18cm spring form cake pan. Set aside.
  3. Place the ingredients for the Raspberry Layer – Step One into your processor and blend until the mixture is well combined. Spoon the mixture into a bowl and set aside.
  4. Strain the cashews and place them into your processor, blend the cashews to form a smooth paste. You can add the milk to assist with achieving the desired consistency. Add the remaining Step Two ingredients and blend until the mixture is smooth and well combined. Add the raspberry mixture and blend until the mixture is well combined.
  5. Spread the cheesecake mixture over your base and place in the freezer for approximately six hours to set.
  6. Serve. Eat. Enjoy!

*you can use rice malt syrup if you prefer.
**you can whatever milk you have on hand, water also works. If I am using coconut milk I mix it with a little water to create a thinner consistency. You can add up to 1/2 a cup if need be.

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Mrs P July 18, 2013 - 6:12 pm

This looks lovely! I’m putting this on my to try list 🙂
Thanks for the recipe.

bianca July 18, 2013 - 8:33 pm

Thank you!! I hope you enjoy it. Bianca

Renee Young July 18, 2013 - 7:57 pm

So excited for this recipe Bianca! Good timing $9 per kg Medjool Dates and the Natural Raw C Coconut water is available in 1lt cartons at Coles…maybe a double batch is on the cards

bianca July 18, 2013 - 8:31 pm

Thanks for that Renee!! I really appreciate it. I may bring in some tasters tomorrow if I get to class 🙂

Kathryn July 18, 2013 - 9:23 pm

Ooh this looks amazing! I can’t have any nuts apart from cashews at the moment, do you think they would work in the base too, or perhaps sunflower seeds?

bianca July 18, 2013 - 9:38 pm

Hi Kathryn, I think cashews would work perfectly, or even a mix of the two. I would love to hear how you go with it. Many thanks, Bianca

Lee-Anne July 19, 2013 - 2:16 pm

Can I use roasted (I salted) cashews instead of raw?

Lee-Anne July 19, 2013 - 2:17 pm

That should read unsalted cashews…. damn autocorrect.

bianca July 19, 2013 - 3:51 pm

Hi Leanne, I think it might be a bit risky. Are you able to get raw cashews? Sorry, usually I would say give it a shot but I’m a bit unsure about this one. I hope you get to try the cake. Many thanks, Bianca.

Tania July 21, 2013 - 4:08 pm

I’ve made a couple of raw cheesecakes before but this recipe is by far the best ever. It’s really really delicious!! Thanks so much for the recipe.

bianca July 21, 2013 - 7:36 pm

Oh Tania!! How lovely of you!!! Thank you so much, I am rapt that you have enjoyed it!! It is very nice of you to take the time to write, I really appreciate it! Enjoy your cake 🙂 Bianca

Cath July 24, 2013 - 10:20 am

Can I store it in the fridge after its done its time in the freeza? Or is it best served straight from the freeza?
Going to try one this morning?

bianca July 24, 2013 - 11:54 am

Hi Cathy, you can store it in the fridge once it has set in the freezer, however I would only do this if I was eating it within 24- 48 hours. I hope that helps, I look forward to hearing how you go with it. Many thanks, Bianca

Anna July 24, 2013 - 4:51 pm

Argh I didn’t realise my cashews weren’t “raw”! I hope it works ok… They are roasted unsalted. I’ll see how it goes tonight.

bianca July 24, 2013 - 7:23 pm

Oh Anna, I hope it works for you. I would love to know either way! xx

Anna July 24, 2013 - 10:47 pm

Pretty good reception here, hubby is a huge cheesecake fan and was a bit unprepared, once he told me to call it a raspberry nut tart he decided it was ok! Both my parents and my in laws said it was really nice and were impressed that it was basically healthy! I definitely want to try it again with raw nuts. It had quite a nutty flavour to the “cheesecake” bit, does that sound right?

Lynne L July 25, 2013 - 10:40 am

Thanks so much for the lovely recipe! I am GF/LF and this recipe is a treat that I can make and not worry about pain YAY!!! Thanks again!

bianca July 26, 2013 - 1:24 pm

Thank you Lynne, I hope you love it as much as we do. Be sure to let me know what you think once you have had a taste. Hopefully you will see plenty of treats on our site that you can enjoy. Many thanks, Bianca

Simone July 25, 2013 - 5:22 pm

Just realised I don’t have a spring form cake tin…any suggestions on what I can use instead?

bianca July 26, 2013 - 1:23 pm

Hi Simone, if you have a square pan you can line it with baking paper hanging over the sides so that you will be able to lift the cake out once it is set. The cake can be made in anything, I use the spring form pan for ease of removal once it is set. I look forward to hearing how you go! Many thanks, Bianca

Angela July 25, 2013 - 8:01 pm

You mention blender, but would it work in a food processor? Sorry if this is a silly question…

bianca July 26, 2013 - 1:21 pm

Hi Angela, there is no such thing as a silly question. Yes, a food processor will work. Depending on the strength of your processor you may want to opt for the pre-soaked cashews method which is also outlined in the post. I would love to hear how you go with it. Many thanks, Bianca

Simone July 26, 2013 - 12:05 pm

I am about to make the cheesecake and realised I don’t have a spring form pan..
Can I use anything else??

bianca July 26, 2013 - 1:20 pm

Do you have a square pan that you could use? You would need to line it with baking paper hanging over the sides so that you are able to lift it out? You can make it in anything you like, it is the getting out that can get messy. I hope this helps, I look forward to hearing how you go with it. Many thanks, Bianca

kelly j July 26, 2013 - 4:57 pm

Are there any tricks to making this recipe smaller? Not likely anyone else in my home will eat this, so dont really want to make a whole one, especially if its got to be eaten pretty quickly

bianca July 26, 2013 - 7:57 pm

Hi Kelly, it keeps really well as you store it in the freezer so it certainly does not need to be eaten quickly. You could also halve the recipe if you have a small tin. I hope that helps, perhaps your family will surprise you 🙂 be sure to let me know how you go. Bianca

Kharli July 27, 2013 - 11:28 am

I’ve just made this and didn’t have raw cashews so used roasted, unsalted ones, as per previous posters. The ‘cheesecake’ part has a VERY nutty flavour – is this because they’re not raw? This was a pretty expensive cake to make with the cashews and raspberries (I worked it out to be over $15 just for these two ingredients) – are raw cashews more expensive (again) because they have to be sourced from an organic/ health food store?
Thanks for posting this interesting recipe – it will make for a nice change to raw brownies 🙂

bianca July 27, 2013 - 7:51 pm

Hi Kharli, I am very pleased you made the cake, thank you. If you make the cheesecake with raw cashews it will not taste nutty. I buy my raw cashews at the supermarket, I am unsure where you are located but in Australia they are readily available from the supermarkets and although I do not buy roasted nuts I am fairly sure they will not be any more expensive. I hope this helps, I would love to hear what you think if you get the chance to make it with raw nuts. Many thanks, Bianca

George July 28, 2013 - 10:08 am

Hi, Bianca!
I stumbled on this site through a link from a recipe site. I’m a retired pastry chef, and never really paid any attention to the whole gluten controversy until just the last couple of years as I noticed that more and more of my friends were coming down with allergies to grains in general. I’ve been reading all the literature I can find on the subject, and trying to redo a lot of my recipes. Your “cheesecake” recipe is delightful, and I posted it on my FB page for all my afflicted friends. Thanks! You’re the best!

bianca July 28, 2013 - 3:07 pm

Wow!!! Thank you George!! How lovely of you to write. I really appreciate you sharing my recipe and I am rapt that you have enjoyed it. I hope you are having some fun experimenting with gluten and grain free cooking. It sounds like you would have plenty of knowledge when it comes to cooking. I hope you get to try some of our other recipes. Thanks again. Enjoy! Bianca

Andrea Cahill July 29, 2013 - 12:35 pm

What is desiccated coconut? And can I substitute something for the dates, not a huge fan of dates. Thanks!

bianca July 29, 2013 - 12:47 pm

Hi Andrea, Desiccated coconut is finely shredded dried coconut. You could use a liquid sweetener in place of the dates, such as honey or maple syrup. I hope that helps. Many thanks, Bianca

Andrea Cahill July 30, 2013 - 1:44 pm

Thanks. Can’t wait to try it.

Faye August 14, 2013 - 8:41 pm

Hi Andrea, I made this with bit of coconut oil and rice malt syrup in the base instead of dates, and a frozen banana instead of dates in the cheesecake part. Was still yummy!

Ariel July 29, 2013 - 12:44 pm

Great recipe. I was all out of raspberries and so used some frozen strawberries instead. Turned out lovely. Sadly, my husband and oldest son did not like it but my youngest son and I gobbled it up. No accounting for taste I guess!

bianca July 29, 2013 - 12:46 pm

That is great Ariel, thank you. All the more for you and your son 🙂 enjoy! Bianca

suzi July 31, 2013 - 7:20 am

uh oh..just making the part 2 of the filling, and came to read the comments, wondering if i was reading it wrong… no sweetner in the part two filling i guess? the raspberry part must be sweet enough to carry it. now i see i made an interesting mistake on my crust. instead of dried coconut, i used coconut manna!!! well, might not be as good as yours but we have to eat it anyway!! hope its tasty and will let you know soon! thanks!

bianca July 31, 2013 - 11:11 am

Thanks Suzi, I thin it will still be lovely, let me know what you think. Many thanks, Bianca

suzi July 31, 2013 - 2:08 pm

i will try again and follow the directions better!! its heavy with the manna. bet it will be much better the way you intended with the shredded coconut in the crust!! thinking of drizzling some chocolate on top next time i pull it out of the freezer! thanks for the support and the right stuff!!

suzi August 1, 2013 - 12:30 pm

ok. to doctor it up, i made a chocolate sauce with coconut oil, cacao powder and agave, cut the cake into squares and dipped the pieces in the chocolate glaze. some of the squares had the crust bottoms fall off/ seperate, so those got chocolate sauce between the layers to attach back together!! made for a yummy mistake afterall!!

bianca August 1, 2013 - 12:52 pm

Sounds lovely Suzi, top job!! Bianca

Wendy July 31, 2013 - 2:49 pm

I was instantly attracted to this recipe when I saw it ! I made it on the weekend for our dinner guests. The bright purple colour was a hit ! Unfortunately I served it straight from the freezer, so it tasted more icy than yummy. Since then though we have been eating the left overs partially defrosted and it is delicious! I’ll definitely be making this again, perhaps even to keep cut up in the freezer for sweet snacks when the need arises! Thanks for sharing it with us.

bianca July 31, 2013 - 7:59 pm

Thank you Wendy, yes it is nice if it has been out of the freezer for a small amount of time. We chop ours into slices and keep it in the freezer for when we feel like it just like you said, it works well. Many thanks, Bianca

Faye August 14, 2013 - 8:38 pm

Hey Bianca, thought Id let you know how this went with a slightly adjusted recipe for lower fructose content (all those dates are never my friend!). For the crust I replaced the dates with coconut oil and a small amount of rice malt syrup to taste, and added an extra tbls cacao just for extra chocolaty goodness. For the cheesecake I replaced the dates with one small frozen banana. Didn’t have coconut water so just used coconut cream. Worked really well – even hubby liked it and he is VERY fussy with sweets. We were impatient in letting it defrost from the freezer one night and zapped our slices in the microwave. To our surprise it is also awesome warm, it doesn’t look as pretty as it melts a bit but think this is our preferred way to eat it now!

bianca August 14, 2013 - 8:43 pm

I love this Faye, thank you!!! I really appreciate you taking the time to write, I think the lower fructose variation will really help a lot of people! I am very keen to try your lower fructose, warm version myself! Thanks again, I really appreciate it. Bianca. xx

Felicity August 17, 2013 - 5:05 pm

Hi, in just wondering what sort of vanilla you are referring to in the ingredients list. Vanilla extract? Vanilla bean?
Thanks 🙂

bianca August 17, 2013 - 7:21 pm

Hi Felicity, you can use vanilla extract, vanilla essence, vanilla powder, vanilla bean, whichever you like will work perfectly. Bianca

Felicity August 19, 2013 - 7:48 pm

Thankyou! I went with vanilla beans, I used 2 whole beans in total and the flavour was superb. I am new to your page and this was the first thing I made – the first of many I’m sure 🙂 Your recipes look amazing – thanks for sharing them with us to enjoy too!

bianca August 20, 2013 - 2:35 pm

Thank you Felicity, I am glad you enjoyed it and I appreciate you taking the time to write. Be sure to let me know how you go with any other recipes you try. Many thanks, Bianca

Jodie August 25, 2013 - 12:38 pm

Well i eventually got around to making this but i used frozen strawberries, so really mine should be called Strawberry Cheesecake with Chocolate Crust, OMG it is yummy, i am going to try it with raspberries next time, but really happy with the strawberry flavour.

Renee August 30, 2013 - 11:33 am

Hi Bianca, I’m attempting to make this delicious looking cake & so far have broken both my food processor blade & my Bamix just trying to make the crust!!! I still have two weeks until I get my Thermie so I was wondering if you have any suggestions how to make blending the crust a little easier?

bianca August 30, 2013 - 1:21 pm

Hi Renee, that is not good! Perhaos try a completely different crust, such as almond meal, dates, cacao/cocoa and coconut oil, that will be much gentler on your appliance. Once you receive your thermomix the original crust will be fine. I hope that is of some help to you. Bianca

Bianca D August 31, 2013 - 7:07 pm

I have just made this for Father’s Day tomorrow, and I cannot wait to try it! I had great pleasure in sampling the mixture that was left in the food processor after I scooped as much as I could out. Yummy! Thanks again for another great recipe, I am having so much fun trying them all out one by one!

bianca August 31, 2013 - 8:31 pm

Thank you Bianca, I look forward to hearing how you go with them all! Be sure to let me know. Many thanks, Bianca

Bianca D September 3, 2013 - 12:07 pm

The cheesecake is divine!

Linda Quiltet August 31, 2013 - 10:23 pm

Will give it a try

Dorette van Heerden September 11, 2013 - 10:18 pm

Made this today and love it! So nice! Couldn’t get the cashews completely fine though as my blender is not up to it and used frozen “medley of berries” instead of raspberries but still yummy!

bianca September 12, 2013 - 8:14 pm

Thank you. I really appreciate you writing. I am glad you liked it. I am sure we will be making it a lot over summer! Many thanks, Bianca

Julia September 15, 2013 - 9:07 pm

Awesome recipe, thank you so much! I’m not a “cake person” but love raspberries and chocolate, and this was basically my ideal dessert. I replaced the coconut water and oil with coconut cream and the consistency came out perfect. Love your work and keen to try more of your fab recipes soon.

bianca September 16, 2013 - 9:01 am

Thank you Julia, I am glad you like it, your variations sound delicious. Enjoy, Bianca

Sharon September 16, 2013 - 9:19 pm

Hi Bianca,
Have read many of your recipes and they sound delightful. Haven’t tried any yet but hope to do so soon. Can you tell me if the fat and carb content are high and if calories are taken into account when recipes are formulated?

bianca September 17, 2013 - 8:43 pm

Hi Sharon, I am sorry but I know very little about calories and such so I am not much help there. Bianca. x

Felicity September 17, 2013 - 11:36 pm

Hi Bianca,
You can create your own nutritional content list and calories by using a simple iPhone app like My fitness pal. I have entered this recipe in for my own record and based on this recipe serving 10 servings (although I could quite easily eat the whole thing 🙂 ) it works out approx 390cals per serve. Hope this helps!
Felicity 🙂

bianca September 18, 2013 - 7:53 pm

I am sure it will help many, thank you so much Felicity, it is lovely of you to take the time to pass this on to everyone. Many thanks, Bianca

Sharon September 18, 2013 - 8:16 pm

Many thanks Felicity for all your time and effort and thanks Bianca for passing on the info.

Delisa September 20, 2013 - 7:10 pm

I made this today using blueberries instead and it was a hit! My grandparents and my parents are on a restricted diet of no diary, gluten or refined sugar so this was great as a treat for them. I love them my son can have as much as he wants and know that it is good for him and hes not going to go hyper from sugar.

bianca September 21, 2013 - 8:28 am

Thank you so much Delisa, I really appreciate your message. I am so glad it has been a hit with your family, the blueberries sound delicious. Many thanks, Bianca

Narelle October 4, 2013 - 7:12 pm

Hi there just wondering if I could just use water instead of coconut water? I want to make it now but the only ingredient I’m missing is the coconut water 🙁

bianca October 4, 2013 - 7:53 pm

Absolutely Narelle, I hope you like it. xx

Charlotte October 7, 2013 - 11:15 am

This cake was delicious and a great hit, thankyou for a great recipe, once again!! I am going to try your chocolate tart next 🙂

bianca October 7, 2013 - 1:58 pm

Thank you so much Charlotte, it is lovely of you to take the time to write. I am rapt that you have enjoyed the cake, I look forward to hearing how you go with the chocolate tart, be sure to let me know. Many thanks, Bianca

Adrienne October 12, 2013 - 11:19 am

Hi, I’ve just made the cheesecake and put it in the freezer, all the components taste FANTASTIC! Its for a dinner with friends tonight, so how long should I take it out of the freezer before serving? Thanks for your recipes, I absolutely LOVE them!
love love love Adrienne

bianca October 12, 2013 - 1:06 pm

Thank you so much Adrienne, I really appreciate your kind words. I am glad you like the cheesecake so far! I would take it out 15 minutes before cutting and serving. I hope that works well for you and that everyone enjoys it! Many thanks, Bianca

Lucy @ Bake Play Smile October 13, 2013 - 9:13 am

Wow I love how healthy this is… and yet it looks absolutely delicious! I’ll be trying this recipe out for sure!

bianca October 14, 2013 - 9:29 am

Thank you Lucy, I hope you like it! be sure to let me know. Bianca

Phoebe October 13, 2013 - 3:21 pm

I absolutely love all of your recipes. I will be making this in the next couple of days Thank you for all your yummy recipes xx

bianca October 13, 2013 - 9:20 pm

Thank you so much Phoebe, I hope you enjoy them. Bianca

Tara October 15, 2013 - 3:45 pm

Only wish I had have found you earlier. We have made so many of your delicious recipes, thankyou, thankyou, thankyou x

bianca October 15, 2013 - 4:42 pm

I am glad you have found us Tara!! I love this photo! Thank you so much!! I am rapt that you are enjoying our recipes. Be sure to keep the pics coming, I love seeing them!! It is lovely of you to take the time to write and to send them in! I really appreciate it! Enjoy your cake. Bianca

Sonja October 18, 2013 - 8:38 am

Hi – just wondering if you would be so kind as to tell me what I can substitute instead of the nuts? I am so keen to try this, as I am working hard to “sneak” more wholefoods into the diet of my husband and 3 small kids. But my middle daughter is allergic to nuts.

bianca October 19, 2013 - 6:59 am

Hi Sonja, I have not made a nut free version of this recipe however I do have a nut free cheesecake on my to do list. Have you tried the cookies and cream recipe? Or the coconut and raspberry mousse? There are many nut free options on the blog. I hope you can find one that works well for your family. Be sure to let me know. Many thanks, Bianca

Natalia October 20, 2013 - 9:46 pm

Made it for my birthday and it disappeared before I had a chance to take a picture. It was beautiful and delicious although it caused a bit of an argument how it can be a cheesecake without any cheese. So we called it a non-cheese cheesecake. 😉 it was a big hit and will try to make it again. Thank you.

Natalie October 29, 2013 - 10:41 am

I made this on Sunday afternoon and was very nervous at first. Wholefoods is something that we have never looked at in our house. I put it in the freezer and ate it frozen and I have to admit that neither myself or my family were fans of it. I bought it into work today unfrozen and shared it amongst the ladies at work and I have to say that it was much better not frozen. I really do think that you could get used to it and it could be a regular desert in our house. I will definitely give this one and the other recipes another go!

bianca November 1, 2013 - 8:00 pm

Thank you Natalie, I am glad you enjoyed it in the end. Bianca

Linda October 30, 2013 - 10:55 pm

I made this and it was divine. My mum is allergic to all nuts except almonds so I substituted raw almonds in the base and blanched almonds in the topping. The top wasn’t as smooth as it might have been with the other nuts, but it tasted amazing!

bianca November 2, 2013 - 1:22 pm

Fabulous Linda!! Thank you so much! I love the pic! Enjoy, Bianca

Meghan October 31, 2013 - 9:15 am

Great recipe and can’t wait to make it. Due to time restraints could I make it and leave it in the freezer for closer to 36 hours before removing it to eat?

bianca November 2, 2013 - 1:31 pm

Absolutely Meghan! It keeps really well in the freezer, we have stored it for much longer then 36 hours, that is one of the things I love about this recipe. Enjoy!

Lucinda October 31, 2013 - 11:12 am

Here is my raspberry cheesecake was delicious thanks Bianca.

bianca November 2, 2013 - 1:35 pm

Oh I love it!!! Thank you Lucinda!! It looks divine! I hope you enjoyed it. xx

Kellie October 31, 2013 - 10:56 pm

Hi! This looks amazing, and I can’t wait to taste it! I started trying to make it but don’t think I have the right kind of equipment to process the dates and the cashews finely enough. Any recommendations on a good blender or food processor? Thank you!

bianca November 2, 2013 - 2:24 pm

Hi Kellie, are you a part of our facebook community? We often ask this question on there and we get a really great response. It might be worth keeping your eye out for that. Many thanks, Bianca

Kellie November 2, 2013 - 10:21 pm

thanks Bianca! I did push through and made it. It was a great hit with my husband and friends! Thankyou for an amazing recipe!!!

Renee Muirhead November 2, 2013 - 6:20 pm

Do you have any thoughts on substitute for coconut water, and any ideas on how much rice malt syrup would work instead of dates. I imagine too much syrup will completely destroy the consistency of the cheesecake and stop it from setting

bianca November 8, 2013 - 8:06 pm

Hi Renee, you can use water in place of coconut water, I am not much help with the rice malt syrup, if you work it out be sure to let me know. Thanks, Bianca

Wendy November 9, 2013 - 3:18 pm

Tried this last night and it was a hit! Everyone loved it included fussy 8 and year olds… will definitely do this one again.

bianca November 11, 2013 - 9:09 am

Thank you. I am glad you liked it. xx

Lisa Baylis November 11, 2013 - 5:40 am

Just made it and it tastes delish! Can’t stop eating it! Thank u! X

bianca November 11, 2013 - 9:44 am

Thank you. I am glad you like it. xx

Sally November 30, 2013 - 3:54 pm

This looks great and I will make in the near future. Just a bit confused about the comment about coconut water as I can’t see coconut water listed in the recipe. The last ingredient is 1/2 cup water, is this meant to be coconut water? Thanks!

bianca December 2, 2013 - 12:57 pm

Hi Sally, either water or coconut water is fine. I hope you like it. x

Ashlea December 1, 2013 - 4:54 pm

I’m not one to post things on the internet but I made this yesterday – its incredible!! And it really does taste much naughtier than it actually is!

bianca December 2, 2013 - 1:14 pm

Thank you so much! I think it is lovely that you have taken the time to write. I am glad you enjoyed it. Many thanks, Bianca

Michelle December 5, 2013 - 10:54 pm

Made this today and is absolutely delicious!! Who would of thought cashews in a cheesecake. And the base is probably the best I have tasted which is pretty amazing considering there is no butter or biscuits. Please keep your delicious recipes coming 🙂

bianca December 7, 2013 - 8:42 pm

Thank you so much Michelle, I am glad you like it. I really appreciate you taking the time to write! Many thanks, Bianca

Lara December 29, 2013 - 4:44 pm

I made this for Christmas dessert and it was a hit!
I and my son are allergic to nuts so I substituted the brazil nuts with 2 tablespoons of Tahini and I substituted the cashews for 1 1/2 ripe avocados and it worked a treat!!
All were convinced there was philly cheese in it and didn’t they get a surprise that it was avocado instead!

bianca December 30, 2013 - 7:05 am

Perfect!! Thank you so much Lara, I am glad it has been enjoyed.

susiequeue January 19, 2014 - 1:21 pm

hi, I am about to make this, however I do not have any medjool dates, I only have regular, ho can I substitute and still get the right consistency?
Thanks in advance 🙂

Bianca Slade January 19, 2014 - 7:48 pm

You can pre soak the dates to soften them and double the amount required. I hope this works and that you enjoy the cake.

Vanessa January 23, 2014 - 5:34 pm

Hi there, just wondering if I could use cashews in the base instead of brazil nuts? It looks yummy and am looking forward to making it tomorrow.

Bianca Slade January 24, 2014 - 8:54 am

Yes I think this will be lovely. Be sure to let me know what you think. xx

Sam January 24, 2014 - 2:57 pm

I have been wanting to try this cake for ages & finally made it yesterday as our new fridge arrived this week-with a freezer that actually works. I am excitedly filling it will all your yummy goodies! I ended up squishing the raspberry mixture through a sieve because when i was tasting it the little ‘bits’ kept getting stuck in my teeth. I also used mango coconut water & since it’s bright yellow, I’m guessing this is why my cake didn’t turn out beautifully pink like yours. Thank you Bianca, all of your recipes are devine! x

Bianca Slade January 27, 2014 - 1:36 pm

Thank you Sam.

Rima February 8, 2014 - 3:13 pm

Hello I am hoping to make this for dinner tonight but will only have it in the freezer for 3 hours .. will this be enough time to let it set?

Bianca Slade February 12, 2014 - 8:56 am

Hi Rima, I am not sure if this will be long enough, I have never tried it, I think it would be ok, if you tried it please let me know how it went. many thanks, Bianca

Stephanie February 11, 2014 - 6:54 am

Hi how would you make tho nut free as my son is allergic to nuts . Yhanks

Coconut Rough Recipe | Eat Drink Paleo March 4, 2014 - 6:05 am

[…] kids favourite foods that I cook are…My daughters current favourite is the raspberry cheesecake and my son, who is still at home with me and is my number one taste tester loves the baked banana […]

Kate March 18, 2014 - 9:00 pm

Stephanie you could use silken tofu or vegan cream cheese for the filling and allergy free arrowroot biscuits for the base

Patricia March 22, 2014 - 3:38 pm

Hi Bianca, I’m planning on making this recipe today but I’d like to keep some of it in the freezer for about a week. Does it freeze well? Would it still be ok after a week?
Thanks very much for the recipe, it looks amazing!

Bianca Slade March 22, 2014 - 4:23 pm

Yes it keeps really well, we have had it in there for several weeks and it is still divine. I hope you like it. Bianca.

beverly March 22, 2014 - 10:05 pm

love your website, great recipes and photo’s. what can be used as an alternative to desiccated coconut ?, I have a allergy to coconut,

Bianca Slade March 26, 2014 - 7:52 am

Hi Beverly, thank you. You can use nuts such as cashews or almonds in this one. I hope that helps. Bianca

Rina April 21, 2014 - 9:24 pm

Made this last night for my friends birthday party today. Went down very well and was all gone very fast. Everyone loved it. The birthday girl was very happy as she can’t have dairy or gluten 🙂

Bianca Slade April 26, 2014 - 9:12 am

Thank you! I am glad it was enjoyed it. I really appreciate the feedback. x

Debbie May 2, 2014 - 12:08 pm

Hi There, I love your recipes and can’t wait to make them, however I have a daughter who is allergic to tree nuts and wonder what i can use to replace these? Thanks, Debbie

Bianca Slade May 15, 2014 - 8:16 am

Hi Debbie, thank you. Some recipes are easier to sub then others and I have not tried making this one with out the nuts. I would perhaps suggest making the choc and raspberry tart and using the base from one of our slices such as the lemon, peppermint or caramel slice. I hope that helps. I shall add a non choc nut free cheesecake to my to do list. Thanks again, Bianca

Rose May 7, 2014 - 10:54 pm

Although I risk sounding dumb, is this served frozen or do you leave it to defrost?

Bianca Slade May 15, 2014 - 8:27 am

It isn’t a dumb question at all. We take it out of the freezer about 20 minutes before serving. I hope you like it.

Tracey June 13, 2014 - 3:43 pm

This is another great recipe. DS17 took some to work and tried to convince the guys that he made the cheesecake. I was sceptical about how it could be a cheesecake without cheese, but after making this, it is so much like a cheesecake, in taste and texture, that I don’t think another name would do it justice.

Bianca Slade June 18, 2014 - 9:21 pm

Thank you!! I really appreciate that. I am glad it has been enjoyed. Be sure to let me know how you go with anything else that you try. Bianca

Kym Armytage August 18, 2014 - 12:24 pm

This was my first attempt yesterday. I made a special vegan lunch for a friend and she thought it was wonderful! Thank you Bianca for the tips and easy-to-follow recipe instructions

Hilary Finney August 23, 2014 - 9:51 pm

I made some mini raspberry cheesecakes, saves slicing it up, we love it:)

Bianca Slade August 24, 2014 - 6:32 pm

I LOVE these!! Gorgeous!! Thank you.x

72kell October 9, 2014 - 11:23 am

Thanks Bianca for this recipe…everyone loved it!

Bianca Slade October 10, 2014 - 10:46 am

Thank YOU! I love love love the pic and I am glad the cake was enjoyed. xx

Kerry November 2, 2014 - 5:49 pm

I’m trying to avoid using coconut – IS there another oil that would work please?

Bianca Slade November 8, 2014 - 7:35 am

I have only made it this way I am sorry. We have other cheesecake style recipes are other raspberry recipes, if you would like some links feel free to send me an email bianca@wholefoodsimply.com and I will try and help you out.

raspberry cheesecake with chocolate crust | zama yoga January 8, 2015 - 9:42 am

[…] sourced from Bianca Slade at Wholefood Simply – check out the site for many wonderfully healthy & delicious […]

Shannon January 10, 2015 - 4:46 pm

These were great! I halved the recipe and used a silicon cupcake tray to make 11 mini-cheesecakes. Thanks for the recipe!

Bianca Slade January 17, 2015 - 7:09 am

Thank YOU! I am glad you enjoyed them! I really appreciate the feedback. x

Franie January 28, 2015 - 10:23 pm

I made this to take to work for a morning tea, substituted frozen blueberries, it came out an amazing purple colour and was a real hit at work. For some reason they are asking me to make it again.

Bianca Slade January 31, 2015 - 9:40 am

This made me laugh! Fabulous!!! I am glad it was enjoyed. x

Kate February 14, 2015 - 10:33 am

Has anyone made this ahead of time? Would it be ok after a week in freezer?

Bianca Slade February 21, 2015 - 9:10 am

Yes, it will be fine. I hope you enjoy it. x

Kat April 7, 2015 - 5:42 pm

I made this for Easter, but prepared it 2 weeks before and kept it in the freezer.
I took it out 20 mins before needed. It was absolutely Beautiful! I sliced up what was left into individual serves and popped back in the freezer.
Bianca you’re a star!

Bianca Slade April 12, 2015 - 9:42 am

Fabulous!!! Thank YOU so much for the feedback. I am glad it was enjoyed. Be sure to let me know how you go with anything else that you try. x

Kasia April 9, 2015 - 6:40 pm

I made it yesterday! Indeed delicious!:) can’t wait to try other recipies! And so healthy, no added sugars or flour. Although the crust was falling appart while cutting the ready cake. Any suggestions what did I do wrong? I would like to do it again! Thank you!

Bianca Slade April 12, 2015 - 9:48 am

Hi Kasla, thank YOU I am glad you enjoyed it. I would try increasing the blending time and adding more dates. You can also add a tablespoon of coconut cream. I hope this helps. x

Kasia Biernacka April 15, 2015 - 3:50 am

Perfect! Thank you very much!!

Jess April 17, 2015 - 4:40 pm

Just finished making this! My first RAW dessert ever! From the taste of the mixture I licked from the bowl, looking forward to digging in when it is set! YUM!

Bianca Slade April 20, 2015 - 3:50 pm

Fabulous!!! Thank YOU Jess. I hope you enjoyed it. xxxx

Veronica April 27, 2015 - 4:49 pm

My husband is allergic to cashews, what other nut could be substituted in this recipe?

Bianca Slade May 2, 2015 - 10:28 am


Emma Johnson June 3, 2015 - 1:22 am

I haven’t ever tried anything ‘raw’ as of yet.. Being newly diagnosed with dairy & gluten intolerance I am always on the hunt for some great recipes that hit the sweet tooth!
Am hoping to give it a go as small mini cheesecakes for this weekend and hoping that if don’t don’t tell my family who will be having them that they are ‘raw’ (healthy in their terms!!) they won’t know.. ?!

Bianca Slade June 3, 2015 - 10:40 am

Fabulous!!! Thank YOU! I hope you all enjoy it. xx

Emma Johnson June 4, 2015 - 1:33 am

Hoping they do! Have you had others try it that don’t normally eat this type of stuff and have enjoyed them?

Bianca Slade June 4, 2015 - 9:16 am

Yes!! Lots of times and with many of our recipes. This is a pretty big one to start with though. Do you have a powerful food processor? If not be sure to pre-soak the cashews.

Emma Johnson June 5, 2015 - 12:13 pm

Yes I have a good food processor. What do you mean by powerful one to start with?

Bianca Slade June 6, 2015 - 12:30 pm

Depending on the strength and speed of the processor it can sometimes be easier to soak the cashews in water first so that you can get a very smooth consistency. I hope this helps.

Christen Toft June 4, 2015 - 1:42 pm

Everyone loved it Bianca! Thank you so much for the receipe. I added a drizzle of 70% cocoa good quality chocolate to the top to add some extra flare!

Bianca Slade June 6, 2015 - 12:28 pm

Perfect!!! Thank YOU!

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[…] 4. Wholefood Simply’s Raspberry Cheesecake with Chocolate Crust: […]

Kiana December 21, 2015 - 6:23 pm

Hi, do you think the Brazil nuts in the crust could be substituted for more Cashews or almonds? Brazil nuts are hard for me to get my hands on.

Linda Phillips December 21, 2015 - 11:26 pm

Kiana I’ve done the whole thing using almonds, both the base and filling, as they’re the only nuts my mum can have. It worked out fine, although the filling wasn’t as creamy as it would be using softer nuts. Hope this helps.

Kiana December 23, 2015 - 3:31 am

Thanks so much I appreciate it, I’ll give it a try! In

Bianca Slade December 24, 2015 - 10:33 am

Sure can. x

Kristen February 7, 2016 - 10:51 am

Made the crust with almonds and walnuts but otherwise left the recipe as in. Delicious! Everyone from ages 2-60 enjoyed it!

Bianca Slade February 16, 2016 - 8:16 am

That is great to hear!!! Thank YOU. x

leah February 12, 2016 - 3:12 pm

Will it set in the fridge overnight or does it have to go in the freezer?

Bianca Slade February 16, 2016 - 11:34 am

I have only done it in the freezer, it might work…

Sarah | Well and Full December 9, 2016 - 2:16 am

The texture of this cheesecake looks absolutely perfect!!

Bianca Slade January 4, 2017 - 8:09 pm

Thank you

Anna December 21, 2016 - 10:40 pm

Hi Bianca, thanks for all your wonderful recipes. You are so talented! How do you think this would go after a few hours out of the freezer? I want to make one for for my sons birthday and bring to the park. X

Bianca Slade January 4, 2017 - 8:27 pm

Hi Anna, thank YOU! I am glad you are enjoying the recipes. I am sorry but this one is not stable at room temp and it would melt. I hope your son has a lovely Birthday. Bianca

Jo Marriott January 16, 2017 - 2:46 pm

I made this for my mums birthday with mixed reactions. I didn’t love it, however i am also happy to eat it. On the other hand, my older ‘traditionalist’ brother who is completly committed to white flour, white sugar and loads of dairy absolutely loved it and had two slices and asked to bring a slice home! He asked for the recipe and my sister in law whispered to me ‘dont tell him whats in it, or he wont eat it again!’. So she has a copy of your recipe ready to make it for him again. My mum loved the cake as well and i was pleased because it was her day. I think for me, its just the cashews, they have never agreed with me personally.
I also doubled the recipe for 16 of us, but i should have kept as is, because we only needed small pieces to be completly satisfied! Thanks for the great recipe that breaks ground with the ‘traditional eaters’ of this world 🙂


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