Raspberry Ripple Cheesecakes
Prep: 30 minutes
Cook: 15 minutes (+ 1-2 hours to freeze)
Total: 2 hours 45 minutes
- 110g (3/4 cup) Oat Flour,25g (¼ cup) Coconut Sugar,60ml (¼ cup) Maple Syrup,45g (¼ cup) Coconut Oil
- 10 Medjool Dates,7g Freeze Dried Raspberries
- 150g (1 ¼ cups) Cashews (soaked in water for 4-6 hours),2 tbsp Coconut Cream (the hard part from the top of a coconut milk can),4 tbsp Maple Syrup,2 tbsp Coconut Oil,1/2 tsp Vanilla Powder
- 150g (1 ¼ cups) Raspberries (fresh or frozen),1 tbsp Maple Syrup,1 tbsp Coconut Sugar
Pre-heat the oven to 180 degrees celsius and melt the 45g (¼ cup) coconut oil over a gentle heat. Add the melted coconut to the rest of the base ingredients until it comes together as a sticky but malleable ball.
In a silicon muffin tray place a portion of the base mix into each mould and flatten. Bake in the oven for 15 minutes.
Meanwhile, make the raspberry ripple by adding everything to a pan and cooking over a medium heat until the raspberries breakdown and you have a thick mixture. Leave to one side to cool completely, along with the bases.
Make the raspberry caramel by blending the medjool dates and freeze dried raspberries. Place a portion on top of each base, using a spoon to flatten it.
For the ‘cheese’cake, place everything into a food processor and blend until you have a really smooth mix. This will take between 3-5 minutes.
Spoon on the ‘cheese’cake, along with small spoonfuls of the raspberry ripple and swirl the two together. Continue until they are full to the top.
Place in the freezer to set for about 1-2 hours. Allow to defrost slightly before you're ready to serve.