Berry smoothie bowl w. basil and hidden greens

Raw cheesecake with coconut and raspberry


Raw cheesecake with coconut and raspberryI 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!

Raw cheesecake with coconut and raspberry
Crust:
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)

Raw cheesecake with coconut and raspberry
Raw cheesecake with coconut and raspberry
Directions:
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.

Raw cheesecake with coconut and raspberry

10 Comments

  • Caroline

    Er det muligt at skifte cashewnødderne ud med noget andet? :-)

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    • amillionmiles

      Hej Caroline. Da cashewnødderne er en af hovedingredienserne er de desværre ikke sådan lige at skifte ud, så tror jeg også man vil skulle ændre en del på resten af opskriften :/

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  • this looks absolutely delicious!!

    https://aspoonfulofnature.wordpress.com/

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    • amillionmiles

      Thank you so much Anna, it is definitely a new favorite of mine! :D

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  • Nina

    Tror du godt man kan begynde at lave kagen 5 dage før? Skal først bruges lørdag, men pga tidsnød – du ved. Kan man mon lave et lag hver dag?

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    • amillionmiles

      Hej Nina, den burde sagtens kunne stå i fryseren i 5 dage før servering, men så skal du bare huske at tage den ud af fryseren i god tid, så den ikke er helt frossen når den skal serveres. Du kan dog ikke lave et lag om dagen, da det hvide og pink lag laves af det samme, men kagen tager virkelig ikke særligt lang tid at lave :)

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  • Sara

    Hej :)
    Jeg har et spørgsmål til det punke lag.
    Du skriver i opskriften at man skal tilsætte hindbærrene til kokosblandingen. Er det så bare bærrene og kokoscremen fra kokosmælken der ska blendes ?

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    • amillionmiles

      Hej Sara. Nej der menes det, der er tilbage af det hvide lag :) Man starter med at lave det hvide lag med kokos, hælder halvdelen af det over i formen, men lader den anden halvdel være i foodprocessoren, derefter tilsætter man hindbærerne til det, blender igen og så har man det pink lag. Håber det hjalp og ellers så skriv endelig igen :) Kh Signe

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  • Pati

    Kagen ser SÅ lækker ud! Skal helt klart prøve den!
    Men skal den tøes op i køleskab eller stue temp ? Forestiller mig kokoscremen smelter ?!

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    • A Million Miles

      Tusind tak! Du kan gøre begge dele, men de 30-45 minutter er beregnet til at den skal stå ved stuetemperatur, så du skal tage den ud i bedre tid, hvis den skal i køleskabet :) Kagen bliver fast i det pga. cashew nødderne. kokoscremen og kokosolien, så den holder formen selv om den ikke længere er helt frossen :)

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