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.


Prep time 15mins


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.