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Raspberry coconut cheesecake


Prep Time 20 mins
Servings 8 people


  • 12cm round cake tin


  • Crust:
  • ½ cup gluten-free oats
  • ½ cup almonds raw
  • ½ cup desiccated coconut unsweetened
  • 2 large Medjool dates
  • ¼ tsp of sea salt
  • 1 tbsp of coconut oil unrefined
  • 1-2 tbsp cold water
  • Coconut raspberry layer:
  • 1 cup cashews soaked in boiling water for 15-20 minutes, drained
  • ½ cup coconut cream solid part from a can of full fat coconut milk
  • 1 tbsp of coconut oil unrefined
  • ½ cup of fresh or frozen raspberries
  • 3 tbsp of maple syrup
  • juice of half a lemon
  • 2-4 tbsp of coconut milk if needed


  • Add oats, almonds, coconut, dates, and salt to a food processor. Blitz until wet sand consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again and see if the dough starts to come together. If not, add an extra tablespoon of cold water.
  • Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the tin. Place in the freezer while you prepare the raspberry layer.
  • Add all raspberry layer ingredients, besides coconut milk, to a food processor or high-speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4 tablespoons of coconut milk if needed to keep your food processor work smoothly.
  • Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6 hours to set (or overnight).
  • Take out of the freezer 20-30 minutes before serving. Decorate with fresh raspberries and desiccated coconut.