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raw raspberry cheesecake

I LOVED this raw raspberry cheesecake, it is honestly one of my favourites. Gluten, dairy and sugar free – yay! And also suitable for vegans.

Base Ingredients

  • 1 cup almonds (or nuts)
  • 12 fresh dates
  • 1/4 cup shredded coconut

Filling Ingredients

  • 2 cups cashews (soaked in water for 6 hours)
  • 1/2 cup maple
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1 cup raspberries (fresh or frozen)

Method

  1. Blend all base ingredients in a food processor, until it starts to stick together.
  2. Press into the base of a linked baking tin.
  3. Place all filling ingredients (except raspberries) in a high speed blender and process until thick and smooth.
  4. Pour half of this mixture into the base and place in the freezer.
  5. Add raspberries to blender and blend well.
  6. Gently pour over the into the baking tin.
  7. Set in freezer overnight.

Here’s another picture because they were so good!

raw raspberry cheesecake

If you want to know how to fit treats like this into a balanced nutrition program, have a look and my eBooks! It has a step-by-step 8 week clean eating program (no 2 days are the same) and includes healthy treats like this. Find out more about my eBooks here. xx

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Picture of Rachael

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

2 comments on “Raw Raspberry Cheesecake”

  • Amanda Gray says:

    Hi there this recipe looks devine can you tell me how long does it last out of the freezer or do you have to serve this one frozen thanks Amanda

    • Diana - Lean Legs Support says:

      Hi lovely,
      So glad you loved the recipe :) it should last you about a week-week and a half in the fridge, but you can always freeze it for later. xx

      Love,
      Diana

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