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Raspberry White Chocolate Cheesecakes
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Raspberry White Chocolate Cheesecakes

These creamy cheesecakes are the perfect treat for you V-day. A dark chocolatey base, creamy cheesy filling, topped with a refreshing summer berry puree. 
Course Dessert
Cuisine American, French
Keyword dairy free, egg free, gluten free, healthy, paleo, refined sugar free, vegan, wheat free
Prep Time 20 minutes
Set time 2 hours
Servings 6
Calories 602kcal

Ingredients

Base

  • 1 c dates
  • 1/2 c oats
  • 1/2 c almonds
  • 1/2 c cashews
  • 1/4 c cacao powder
  • 1/4 c cacao nibs
  • 3 tbsp cacao butter melted
  • 1/2 tsp vanilla extract
  • pinch sea salt

Filling

  • 2 c cashews soaked
  • 1/2 c water
  • 1/3 c liquid sweetener e.g. coconut nectar / brown rice syrup / yacon etc
  • 4 tbsp lemon juice
  • 1 tsp white miso
  • 1/2 tsp vanilla extract
  • 1/3 c cacao butter melted

Topping

  • 2 c raspberries defrosted/fresh
  • 1 tbsp liquid sweetener coconut nectar / brown rice syrup / yacon etc
  • 1 tbsp lemon juice
  • ¼ tsp vanilla extract
  • 1 tsp agar powder
  • 1 tbsp coconut oil melted
  • Fresh and/or freeze-dried raspberries to top

Instructions

Base

  • Blitz all base ingredients, except the cacao butter and nibs, in a food processor until relatively fine.
  • Add the melted cacao butter and blend again until sticky.
  • Finally, add the cacao nibs and pulse lightly to combine (you want to keep these chunky to give the base some texture).
  • Press the mixture into the base of 6 large muffin tins - unlined if you're using silicon, or lined with biodegradable wrap if using a regular metal tin.

Filling

  • Blend all filling ingredients, except the cacao butter, in a high speed blender until super smooth.
  • Add the melted cacao butter and blend again til well combined.
  • Pour evenly into the muffin tins, flattening the mixture as needed, then place in the freezer whilst making the topping.

Topping

  • Blend all ingredients, except agar and coconut oil, until smooth.
  • Sprinkle over the agar, and blend again for around a minute, until the mixture heats up slightly (this activates the agar to make it set).
  • Finally, add the coconut oil and blend again.
  • Remove your cheesecakes from the freezer, pour the raspberry coulis on top, flatten again (I used a spoon to draw circles on the top), then pop in the freezer overnight to set.
  • Bring out 10-15 minutes before eating, then go for it! One cheesecake shared between two, or just go a full one each if you're extra keen.

Notes

  • Make it paleo: you can make it paleo by swapping the miso for nutritional yeast and swapping the oats for almonds, cashews or buckwheat. 
  • I always use activated nuts in my base if possible - they're crunchier, taste better, are more digestible, and the nutrients are more readily available Find out how to activate your nuts (and why) in this blog post I wrote here.
  • For your cashews, soak them beforehand for 1-2 hours in cold water, or do a 5 minute hot soak in hot/boiling water. I often skip this part as have a powerful blender (a Vitamix). If your blender isn't quite as strong though, pre-soaking will definitely reduce the load on your blades.
  • You can also try adding 1/2 c freeze dried raspberries to the raspberry coulis - totally optional, but really amps up the flavour!

Nutrition

Calories: 602kcal | Carbohydrates: 67g | Protein: 16g | Fat: 35g | Saturated Fat: 8g | Sodium: 63mg | Potassium: 749mg | Fiber: 10g | Sugar: 34g | Vitamin A: 15IU | Vitamin C: 15.5mg | Calcium: 94mg | Iron: 5.3mg