I shared a sneak peak of this amazing Raw Raspberry Cheesecake with decadent chocolate drizzle on Facebook, and there was quite a bit of excitement ‚Äď so I apologise it’s taken me a few weeks to finally share it here.

Between the last Healthy Foodie Afternoon here on the Gold Coast, planning the next one down in Melbourne and getting heap of new DCN clients & team started up; it was a busy May!

Back to this raw cheesecake. It’s creamy and rich, but the raspberry lend that lovely tartness that is so perfectly balanced by a drizzle of raw chocolate. Or if you want to go all out, just cover the whole top in chocolate if you like ūüėČ


I’ve been really having fun making raw treats lately. At one point I had five or six different raw slices and cheesecakes in my freezer. Granted some were for the Healthy Foodie Afternoon, but there is still leftovers of three different types at the moment … including this yummy raw raspberry cheesecake.

It’s fast becoming a favourite of mine (only beaten by the classic Raw Snickers Slice of course), and I think you’re going to love it too.


Raw Raspberry Cheesecake {Recipe}
Prep time
Total time
This tart, creamy raw raspberry cheesecake is perfectly balanced with a drizzle of dark chocolate.
Recipe type: Clean Treat
Cuisine: Raw
Serves: 18
  • Base
  • 2 tbsp organic coconut oil, melted
  • 8 medjool dates, pitted
  • 1 cup raw almonds
  • Filling
  • ⅓ cup shredded coconut
  • 150g raw cashews (soaked)
  • 50ml rice malt or coconut syrup
  • 250g fresh or frozen raspberries, thawed
  • 3 tbsp melted coconut oil
  • Chocolate Drizzle
  • 4 tbsp organic coconut oil, room temperature
  • ⅓ cup rice malt or coconut syrup
  • ¼ cup raw cacao powder
  1. Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.
  2. To make the base, place the coconut oil, dates and almonds in a food processor and whiz to a coarse paste. Press firmly and evenly into the prepared pan, then transfer to the freezer to firm up.
  3. For the cheesecake filling, place the coconut oil, rice malt or coconut syrup, raspberries and cashews in a clean high-speed blender and whiz to a smooth paste. Spread the mixture evenly over the chilled base, then return to the freezer to firm up.
  4. For the chocolate drizzle, place all the ingredients in a bowl and whisk until smooth (working with the coconut oil at a softened consistency is best, but melt it first if you have to).
  5. You can either smooth over the chilled raspberry filling, then return the pan to the freezer to set OR slice the cheesecake up and then drizzle the chocolate over each piece.
  6. Either way, use a hot knife (dip into boiling water and dry with a tea towel in between slices), cut into 18 bars to serve. Keep frozen or refrigerated until ready to serve.
I think this will work wonderfully with cherries and some coconut flakes on top - Cherry Ripe anyone?
I'm curious to try strawberries and blueberries too!













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