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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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