Raspberry & White Chocolate Cheezecake

Who doesn't love Raspberry & White Chocolate together. What a combination. What is so exciting about this Cheezecake is that the white chocolate is made from nuts, how crazy is that?? Because it's so full of nuts and other nutritious ingredients you can eat it safe in the knowledge that you're eating great foods to help nourish your body. No guilt attached and as beautiful as it is to eat you won't have that refined sugar hit afterwards. It keeps well in the fridge or in the freezer. Also makes sweet little individual ones too.



1 Cup blanched almonds

1/2 Cup pitted juicy dates


1 1/2 Cups cashews soaked overnight in water then rinsed and drained

Small handful blanched almonds

1/3 Cup melted unflavoured coconut oil

1/4 Maple syrup

1 Teaspoon fresh lemon juice

1/3 Cup water

Pinch Himalayan Rock salt

1 Cup fresh raspberries

1 Tablespoon chia seeds


Mash the raspberries till pulp like and stir in the chia seeds. If necessary add a little maple syrup to sweeten. Set to one side while you make the base.

Blitz the almonds in a food processor till they look like breadcrumbs, then add the dates slowly keeping the processor going, till the mix is well combined and doughish like. Push it using the back of a spoon into a loose bottom tin about 7 ins. Pop into the freezer while you make the cake.

Blitz together in a powerful blender everything except the raspberries and chia seeds, till completely smooth. Stir a couple of spoonfuls of this mix into the raspberries.

Pour the white chocolate mix onto the base then pour the raspberry mix ontop gently creating swirling patterns with a cocktail stick.

Return to the freezer till set, usually about 4 hours. Remove from the tin by pushing up the bottom. Store in the fridge allowing to defrost for a few minutes before serving.

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