Serves: 16

raw | vegan | refined sugar free

Recipe created for Loving Earth


2 ½ cups (300g) Loving Earth’s chocolate buckinis clusters

1 tbsp melted coconut oil

1 tbsp coconut nectar

Raspberry Coulis

1 cup (125g) frozen raspberries, defrosted

1 tbsp coconut nectar

1 tbsp lemon juice

1/8 tsp cinnamon

¾ cup (90g) frozen raspberries (for layering inside cake)

Cheesecake Filling

3 cups (450g) raw cashews (soaked 6 hours, rinsed & drained)

1 ½ cups (375ml) coconut yoghurt

1 cup (250ml) coconut cream

1 cup (250ml) melted coconut butter (place jar in bowl of hot water to melt)

½ cup (125ml) light agave syrup (or coconut nectar)

2 tsp of vanilla bean powder

zest and juice of one lime

½ cup (125ml) melted coconut oil

Chocolate Shards (optional)

1 block (80g) Loving Earth’s 85% dark chocolate

1 tbsp coconut oil

1 tbsp desiccated coconut

Cake Decorations

handful of freeze dried or fresh raspberries

handful of Loving Earth’s choc coated cranberries, cut in half

handful of Loving Earth’s choc coated Incan berries, cut in half

handful of Loving Earth’s caramel & choc coated almonds, cut in half

chocolate shards, optional



  1. To make base, process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 23cm springform cake tin. Smooth out mixture with a spatula and refrigerate.
  1. To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut nectar, lemon juice and cinnamon until smooth. Set aside.
  1. To make cheesecake filling, blend all ingredients (except coconut oil) in a high speed-blender or food processor, until completely smooth. This may take several minutes. Slowly add coconut oil, while blender is running and process until completely combined.
  1. Pour half the cheesecake filling over the base. Spoon raspberry coulis over the filling – take care not to let coulis run out to the edge or the cake will stick to the tin when set. Use a teaspoon to swirl the coulis and filling together, creating a marble pattern. Scatter with ¾ cup (90g) frozen raspberries. Gently pour the remaining cheesecake filling on top.
  1. Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
  1. Making the chocolate shards is optional, but worth it! Melt chocolate together with the coconut oil in a heatproof bowl. Pour onto a baking tray lined with non-stick baking paper and refrigerate for 10 minutes to firm up a little. Scatter with desiccated coconut and return to freezer to set. Break into shards, place in airtight container and set aside in freezer.
  1. Remove cheesecake from freezer. If you made the cake in advance and it is completely frozen, defrost in fridge for 6-8 hours. Run a knife around the edge of the cheesecake to loosen it before removing from tin.
  1. To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest. Arrange choc coated berries and almonds on top. If using chocolate shafts, arrange and press lightly into the cake to secure.
  1. Best eaten within 30 minutes of removing from fridge. Store any left over cake in an airtight container in the fridge, it will keep for 1 week.



This cake can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.

  • Pierre Blundell - very good post, i certainly really like this website, carry on itJanuary 30, 2016 – 8:56 pmReplyCancel

    • Our Holistic Kitchen - Thank you that is very sweet of youJanuary 31, 2016 – 3:46 pmReplyCancel

Your email is never published or shared. Required fields are marked *