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Raspberry Vanilla Cheesecake

Raspberry Vanilla Cheesecake


ThisΒ is one of my earliest raw cake creations which I never got round to posting on here πŸ’— raspberry and vanilla pair so well together and result in a super delicate looking combination but so flavourful at the same time. Vanilla gives the traditional dessert like feel whilst raspberries bring a summery vibe. I love snacking on this cake at 4pm but also serving it for dessert after a heavy meal because you can always find a teeny bit of space for cake right? 😜

Makes two 4″ cheesecakes.


1 cup pecans
6 medjool dates pitted
2 tablespoons almond butter
1 teaspoon vanilla extract
1 tablespoon coconut oil
Pinch of salt

Cheese cake filling

1 cup of cashews (soaked overnight and drained)
200 ml of coconut cream
4 tablespoons of coconut nectar or maple syrup
2 tablespoons coconut oil melted
1 teaspoon maca powder
1 teaspoon vanilla extract
1 teaspoon raspberry powder (optional)

Raspberry chia jam

1 cup of raspberries
2 tablespoons chia seeds
2 tablespoons coconut sugar
Firstly process the ingredients for your base by grinding pecans, and dates together. Then add the rest of the ingredients and process until you have a fine crumbly mixture. Divide into two and press into your springform cake tins. To make a neat layer use the back of a spoon to press the mixture down. Transfer the cake tins to your freezer as you prepare the filling.

Mix all the ingredients for the filling into your blender (I use a nutribullet to do this part because it gives me an ultra smooth creamy finish) and blend well. You need to split this into four. Pour 1/4 of the filling into each cake tin and allow to freeze for about an hour.

In the mean time prepare your raspberry chia jam by combining the ingredients for it in a pestle and mortar and mash the raspberries together with your chia seeds and coconut sugar. You need to now spread this mixture over your cheesecake – 2 tablespoons per cake – saving some for the topping. Now return the cakes to the freezer and allow to set for another hour. Then top with the remaining cheese cake filling and allow to set for a further 20 minutes before finishing up with the remainder of the raspberry chia jam.

Freeze for atleast four hours. Before serving remove from freezer, release the springform tin and remove cheesecake. Wait for approximately 20 minutes before slicing.


About the author

Meera Vadgama

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