The perfect prep-ahead dessert for a hot summer’s day! This cheesecake is a better-for-you treat made with creamy cashews, dates and plenty of raspberries. Keep frozen until ready to serve.

Prep:
30 min
Serves:
8-10

Ingredients

Crust
  1. ¼ cup (25g) desiccated coconut
  2. 1 cup (120g) raw macadamias, soaked for 4 hours
  3. ½ cup (80g) soft Medjool dates
  4. ¼ tsp sea salt
  5. ½ tsp Queen Vanilla Bean Paste
  6. 1-2 tsp Queen Pure Maple Syrup
Filling
  1. 1 ½ cups (180g) natural cashews, soaked overnight or at least 6 hrs, drained
  2. 2 tsp Queen Vanilla Bean Paste
  3. 1/3 cup (80ml) coconut oil, melted
  4. ⅓ cup (80ml/120g) honey or ¼ cup (60ml) Queen Maple Syrup
  5. ¾ cup (95g) raspberries, fresh or frozen
  6. 2 lemons juiced (approx 90ml)
  7. 1 tsp lemon zest
Topping
  1. 3 cups (225g) shredded coconut
  2. ¼ cup (60ml/80g) Queen Pure Maple Syrup
  3. 1 tsp Queen Vanilla Bean Paste
  4. Pinch sea salt
  5. Fresh raspberries

Method - Crust

  1. Step 1

    Grease and line a 20cm springform cake tin with baking paper and sprinkle the base with coconut. Set aside.

  2. Step 2

    Process macadamias, dates, vanilla and salt until a smooth mixture comes together. Press mixture into cake tin evenly using the back of a spoon. Set aside.

Method - Filling

  1. Step 1

    Place cashews, vanilla, coconut oil, honey, lemon zest and juice in a clean food processor and process until a smooth mixture is achieved. Depending on the strength of the
    processor, this may take some time. Pour half of this mixture into the cake tin and spread with a spatula.

  2. Step 2

    Return remaining mixture to the food processor and add raspberries. Process until smooth then pour over vanilla layer. Place cake tin in freezer and freeze overnight or until solid.

Method - Topping

  1. Step 1

    Prepare topping by placing coconut in food processor and pulsing until a fine mixture comes together. Add maple syrup, vanilla and salt and press into a lined baking tray. Freeze until ready to use.

  2. Step 2

    To serve remove cheesecake from the freezer 20-30 minutes before serving. Carefully release the spring on the cake tin and remove baking paper on sides. Garnish cake with fresh raspberries and broken up coconut bark. Use a hot knife run under hot water to serve immediately. Always store cake in the freezer until ready to eat.

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