Raspberry coconut chocolate cheesecake

I’m sure I’ve said this before to you guys but raspberry, coconut and chocolate is a winning combination in my book. I feel like raspberries don’t get the love that strawberries do in life…it’s all strawberries and cream, chocolate dipped strawberries and of course we all know which berry gets to be sandwiched between vanilla and chocolate in Neapolitan ice cream. Yep, strawberry.Well strawberry, shmawberry. It’s about time that raspberries got some airtime, and not as headwear, as per the late artist formally known as Prince or whatever he’s called these days. Raspberries are a little tarter than some other berries, which is why I love adding sweet sweet coconut (and of course chocolate) to the mix, but wow do they make for good dessert ingredients.

This raspberry coconut chocolate cheesecake is just perfection. I served it up at a family dinner recently where it received rave reviews. And my family are honest when it comes to dessert, no pity pudding eating here people. Go try this one, I promise you’re going to love it too!


For the base

  • 1 cup dates (medjool if possible but if not just soak them for half an hour beforehand to soften them)
  • 1 cup cashews
  • 1/2 cup desiccated coconut
  • 4 tbsp cacao powder

For the cheesecake layer

  • 2 1/2 cups cashews, soaked in water for at least 4 hours
  • 1 cup frozen raspberries
  • 1/2 cup coconut cream
  • 4 tbsp coconut oil
  • 5 tbsp maple syrup

For the chocolate topping

  • 8 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 4 tbsp cacao powder

For the base, just pop the ingredients in a food processor and whizz for a couple of minutes until the mixture holds together when you pinch it between your fingers. Spoon it into a cake tin (I use an 8″ one) and press it town evenly with the back of a spoon. Place in the fridge while you make the filling.

For the filling, blitz the ingredients in a food processor or high speed blender until a smooth creamy mixture is formed. If you need to, stop every minute or so and scrape any wayward cashews down and back into the mix (they have a habit of trying to escape)! Once creamy (takes about 5 minutes in my food processor) spoon this on top of the base layer and pop in the freezer for a good 4 hours (overnight is better).

To decorate, mix your melted coconut oil with the cacao and maple syrup in a bowl until they form a glossy chocolate, then just drizzle this on top of the cheesecake and top with fresh raspberries if you fancy!

Love, Mrs H xx


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