No-bake Raspberry Chocolate Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Crust
  • 8 Medjool dates
  • ⅓ cup cacao powder
  • ⅓ cup buckwheat
  • ½ cup shredded coconut
  • 2 TBSP maple syrup
  • White Layer
  • 1½ cup cashews, soaked overnight or 3 hours in hot water
  • ⅔ can of coconut cream*
  • ⅓ cup melted cacao butter
  • ½ cup maple syrup
  • 1 tsp vanilla
  • ½ tsp fine sea salt
  • Raspberry Layer
  • ⅔ cup cashews, soaked overnight or 3 hours in hot water
  • ⅓ can coconut cream*
  • 1½ cup raspberries
  • ¼ cup maple syrup
  • -
  • + a handful of raspberries placed on the crust
  • melted dark chocolate to drizzle over
  1. *Coconut cream is the upper white hard part of a can of coconut milk when you place it in the fridge overnight
  2. For the crust combine all ingredients in a blender until sticky
  3. With your fingers press the mass in a round baking tin and freeze until the filling is ready
  4. Spread the handful of raspberries over the crust before you add the white layer
  5. For the white layer combine all ingredients in the blender until smooth and layer over the crust
  6. Freeze for at least 1 hour
  7. For the raspberry layer, combine all ingredients and layer over the white layer.
  8. Decorate with melted dark chocolate, more raspberries and nuts
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at