No-Bake Raspberry Cheesecake

Indulge guilt-free with our delectable Gluten-Free Vegan, No-Bake Raspberry Cheesecake!

Made with love and wholesome ingredients, this gluten-free dessert is a true delight for your taste buds. Dive into creamy goodness topped with fresh raspberries for the perfect balance of sweetness and tanginess.

for the 8-inch cake pan

60g (2/3 cup) desiccated coconut
60g (1/2 cup) almond flour
40g (2 tbsp) agave syrup
45g (3 tbsp) coconut oil, melted
2 tbsp raw cacao powder

350g (2 3/4 cups) cashews, soaked for 4-6 hours or overnight and drained
250g (1 cup) coconut milk, full fat
40g (2 tbsp) agave syrup
150g (1 cup) fresh or frozen raspberries (for the cream) + 150g (1 cup) fresh raspberries (for decoration)
½ tsp Himalayan salt

Raspberry Sauce:
100g (3/4 cup) raspberries (fresh or frozen)
20g (1 1/2 tbsp) honey
40g (3 tbsp) coconut oil, melted

For the Crust:
1. Mix desiccated coconut, almond flour, agave syrup, oil, and raw cacao powder until well combined.
2. Dip a spoon in water (to prevent sticking) and use it to firmly press the mixture into the bottom of a lined springform pan, creating a solid and even crust.
3. Freeze while preparing the filling.

For the Base:
1. Blend soaked and drained cashews, coconut milk, syrup, and salt until smooth and creamy.
2. Pour half of the cashew cream over the crust and freeze for about 1 hour to set.
3. Add 150g raspberries to the remaining half of the cashew cream and blend until smooth.
4. After the first layer is set, pour the raspberry cashew cream on top.
5. Decorate with fresh raspberries to make them stick to the surface.
6. Chill in the fridge again until firm, preferably 3-4 hours or overnight.

For the Raspberry Sauce:
1. Blend 100g raspberries, honey, and melted coconut oil until smooth.
2. using a fine mesh strainer, strain the sauce over a bowl to remove any seeds and pulp.
3. Once the cheesecake is set, drizzle the raspberry sauce over the top before serving. Decorate with edible flower petals.

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