My Cart



Raw and vegan Raspberry and Rose Cheesecake

Raw and vegan Raspberry and Rose Cheesecake

Raw and Vegan, this is the perfect recipe to convince your friends than a raw-vegan diet can be fun and does not always consist of grains and kale! An absolute must for all the foodies out there!

Ingredients for the base

  • 1 cup of almonds 
  • 1 cup of dates 
  • 1/4 tsp of salt (sea or Himalayan) 

Ingredients for the filling:

  • 1 cup of cashew nuts 
  • 1 cup of coconut cream
  • 1 cup of macadamia nuts
  • 1 tsp of vanilla pod 
  • 2/3 cup of maple syrup
  • 1 tbsp of melted coconut oil 
  • 1 tbsp of lemon juice

Ingredients for the topping: 

  • 2 cup of raspberries 
  • 1/4 cup of white chia seeds 
  • 1 tbsp of rose water 

Soak the cashew and macadamia nuts in water over night or for a few hours (not more than 8 hours). 

Before you start the recipe, place a cellophane paper sheet inside the cheesecake tin (wrapping the inside and the bottom). Then place the tin on an aluminium fold and close the paper on the sides of the tin in order to prevent any leaking. 

Place the almonds in a food processor and blend until flour texture (app for 1 minute). Add then the pitted dates and the salt. Blend until well combined and obtain a sticky mix. Press the base into the tin (on the cellophane paper). It has to be compact, so press very well and evenly! Place in the freezer. 

Drained cashew & macadamia nuts and place them in the food processor with the cup of coconut cream until a nice creamy texture starts to form. Add the spoon of coconut oil and of lemon juice. Open the vanilla pod and remove the vanilla seeds with a knife, add it to the mix with the maple syrup. Blend until smooth. 

Put the cream over the base and spread evenly. Chill in the freezer for 6 to 8 hours. 

For the topping, place the raspberries into a small saucepan. Let melt the fruits under low heat, add the chia seeds and rose water until smooth coulis texture. 

Add the raspberry coulis on the frozen cake and transfer to fridge for 1 hour. 

Remove the cake carefully from the tin, remove the cellophane paper and it is ready to serve :)