Raw Lemon Raspberry Cheesecake

"Celebrating Friday🙌 with these Lemon and Raspberry raw cheesecake slices made using @purecocobella coconut yogurt to add some extra creaminess💕 Make a batch to share with friends and loved ones this weekend or store them in the freezer for when you fancy a treat🙌 Either way, Enjoy😘 Happy start to the weekend!"
-- @the_smallseed_

A Note from Feedfeed

Entirely sugar and dairy-free, these cheesecake bites are sweetened with dates, malt syrup, and homemade cashew cream. The crust is extra nutty with the addition of coconut, almond, and walnuts.

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  • Recipe Card
Prep time 15mins

Recipe Card

For the Base


  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 2/3 cup dessicated coconut
  • 15 Medjool dates, pitted
  • 1 lemon, zested

For the Filling


  • 3 3/4 cups raw cashews, soaked overnight, rinsed and drained
  • 1/2 cup coconut yogurt
  • 3/4 cup coconut milk
  • 1 1/4 cups rice malt syrup
  • 2 1/4 teaspoons pure vanilla extract
  • 1 large lemon, zested
  • 3 handfuls frozen raspberries


  • Step 1

    To make the base: put all ingredients in a food processor and process until mixture sticks together when pressed. Add another date if not sticky enough.

  • Step 2

    Line a baking sheet with parchment paper and press mixture onto it. Refrigerate while making filling.

  • Step 3

    To make the filling: Place all ingredients except raspberries into a high-speed blender. Blend until smooth and creamy. Pour over base and add raspberries, pushing them down lightly into the filling. Freeze overnight. Take out 10 minutes before serving, then slice.