Raspberry Ripple Cheesecakes

Makes 6 – 7

Everyone needs an indulgent dessert on hand to serve to friends and family, whatever the time of year. But as it’s coming up to summer (finally!) it’s nice to turn to something fresher. These raspberry ‘cheese’cakes are just that. I don’t think I’ve ever had a fruity dessert that feels so indulgent! Unlike other ‘cheese’cakes I’ve made, the base is baked, so they really do have that crumbly biscuit at the bottom like regular cheesecakes. I’ve also added a raspberry caramel, and of course, the defining feature – a raspberry ripple! If you don’t end up sharing them, I don’t blame you!

 

ingredients

Base

  • 110g (3/4 cup) Oat Flour
  • 25g (¼ cup) Coconut Sugar
  • 60ml (¼ cup) Maple Syrup
  • 45g (¼ cup) Coconut Oil

Raspberry Caramel

  • 10 Medjool Dates
  • 7g Freeze Dried Raspberries

Cheesecake

  • 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

Raspberry Ripple

  • 150g (1 ¼ cups) Raspberries (fresh or frozen)
  • 1 tbsp Maple Syrup
  • 1 tbsp Coconut Sugar
time
Clock
2 hours 45 minutes
prep:
30 minutes
cook:
15 minutes (+ 1-2 hours to freeze)
level
3
Medium
method
  • 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.

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