Raw cheesecake with coconut and raspberry
I am dreaming of spring, sun and summery desserts these days, so I thought it would be the perfect opportunity to finally translate the recipe for my favorite raw cheesecake with coconut and raspberry to English. It looks so pretty and intricate, but is actually really easy to make and it taste absolutely amazing! Enjoy ❤︎
You can still find the recipe in Danish right here! And make sure to check out more of my favorite raw cheesecake recipes right here!
12 dates, pitted
100 grams almonds
1/4 teaspoon sea salt
1/3 teaspoon pure vanilla powder
White + pink layer:
200 grams cashews (unsalted), soaked in water overnight or at least for a couple of hours
The juice of 1/2 lemon
1 deciliter (about 0.4 cup) shredded coconut
1 deciliter (about 0.4 cup) honey
1 teaspoon pure vanilla powder
1/2 can of coconut milk (the thick and creamy part, you can use the rest for smoothies)
2 tablespoons coconut oil, melted
120 grams raspberries (fresh or frozen)
Start by soaking the cashews in water for at least 3 hours or even overnight. Make the base by adding all the ingredients to a food processor and pulse until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 20 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.
To make the white layer simply add all the ingredients (except the raspberries) to a food processor and pulse until completely smooth, this usually takes a couple of minutes. Pour half of the mixture for the white layer on top of the base and set it aside – if you want the white and pink layer to be completely separated, then place it in the freezer for a while before adding the next layer.
To make the pink layer simply add the raspberries to the food processor with the rest of the white coconut layer and pulse until completely smooth. Pour the pink layer onto of the white layer and place it in the freezer for at least a couple of hours until it is frozen and have firmed up. Take it out of the freezer about 30 minutes before serving and decorate it if you like, I decorated mine with raspberries, passion fruit, raw coconut chips, freeze-dried raspberry and mint, enjoy!
Note: The cake is not supposed to be completely frozen when served, but more like a traditional cheese cake in texture, so you might need to take it out of the fridge more than 30 minutes before serving, depending on how long you have stored it in the freezer for.