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Raspberry and Lemon Cheesecakes

  • Total: Prep time 20 mins (but make two days in advance to allow for cashew soaking overnight and then freezing overnight).
  • Serves: 10

Ingredients

Filling

  • 250g raw Cashews- soaked overnight
  • 1/2 Cup Cocobella Coconut yogurt
  • 1/4 C preferred milk
  • 1/4 C pure Maple syrup
  • 1 1/2 Tsp Pure Vanilla extract
  • 1 1/2 Tbls fresh Lemon juice
  • 5 drops of pure essential Lemon oil (opt)
  • 1 Lemon- Zest of- If you’re not using Lemon oil use 2 Lemons.
  • 2 handfuls of frozen raspberries – Plus extra time crumble on top.

Base

  • 80g roasted Almonds
  • 40g Walnuts
  • 40g desiccated Coconut
  • 10 Medjool dates
  • 1 Lemon -Zest of

Method

Base

  1. Place All base ingredients into a food processor and combine until the mixture holds together when pressed between your fingers- if you find its not sticking add more dates.
  2. Place roughly equal amounts into cake mould.
  3. Place in fridge whilst you make the filling

Filling

  1. Rinse cashews and drain well.
  2. Place all ingredients EXCEPT the raspberries into a high speed blender and blend on high untill smooth and creamy, adjust sweetness and lemon if desired.
  3. Throw in raspberries and blend for a couple of seconds, don’t over do it.
  4. Now pour over each base to the top of mould. Gently Bang any air bubbles out.
  5. Crumble a few frozen raspberries on top.
  6. Place into the freezer overnight.
  7. Take our 5 mins before serving.
  8. Enjoy x

Tip – I make mine in Silicon moulds but if you don’t have these, muffin tins are fine, just make sure you add a couple of overlapping strips of baking paper so that you can pull them out easily.

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