Start typing to see products you are looking for.
  • SHOP NOW
  • MENU

Shopping cart

Close
FREE DELIVERY ON ALL ORDERS OVER $50

Recipes

Recipes

Small Raspberry & Coconut No Bake Cheesecake

Prep Time 20 minutes + 6 hours freezing
Baking Pan Springform Pan 19cm
Serves 8-10

Ingredients

Cheesecake Filling:
  • 400g soft silken tofu, drained
  • ⅔ cup (100g) raw cashews soaked for minimum 4 hours, drained
  • 85g raspberries
  • 100ml coconut oil, melted
  • ¼ cup (65ml) maple syrup

For the crust:
  • ⅔ cup (115g) pitted dates
  • ⅔ cup (110g) pepitas and sunflower seeds
  • ½ cup (80g) almonds
  • 2 tablespoons coconut oil, melted

To Decorate:
  • Shaved fresh coconut
  • Raspberries
  • Pistachios
  • Edible flowers

Step 1

Grease and line a Wiltshire Springform Pan 19cm.

Step 2

To make the crust, place all the ingredients in the bowl of a food processor and pulse until the mixture comes together. Spoon the mixture into the base of the pan and press the mixture evenly and firmly over the base and up the sides of the pan until 4cm deep. Place in freezer until required.

Step 3

To make the “cheesecake” filling, place all the ingredients in the bowl of a food processor and process until smooth. Pour into the crust then freeze for 6 hours or until set.

Step 4

To serve decorate with the coconut, raspberries, pistachios and flowers.

Step 5

This recipe is a modern take on the traditional baked cheesecake. No baking required. Best enjoyed chilled.

SIGN UP TO OUR NEWSLETTER!



Join our mailing list and receive recipes, news & exclusive offers.

Shipping currently available for orders within Australia only.

Your email address will be used in accordance with our Privacy Policy

Scroll To Top

#title#

#price#
×