We bring you this recipe for a delicious raw White Chocolate Cheesecake with Raspberries from ‘Raw Cakes’ by Caroline Fibaek.

(serves approx 8-10)



For the Cake Baseraw cakes caroline fibaek white chocolate cheesecake raspberries

  • 60g (1/2 cup) Brazil nuts
  • 40g (1/4 cup) dates, stones removed
  • 1 tsp coconut oil
  • 25g (1/3 cup) shredded coconut


For the Cheesy Cream

  • 300g (2 cups) cashew nuts soaked in water for at least 1 hour
  • 50ml (1/4 cup) water
  • 50ml (1/4 cup) lemon juice
  • 50ml (1/4 cup) agave syrup
  • 100ml (1/2 cup) coconut oil, melted
  • 40g (1/3 cup) cocoa butter
  • 1 tsp vanilla powder
  • 3/4 tsp Himalayan salt


For the Raspberry Purée

  • 200g (11/2 cups) fresh or frozen raspberries
  • 3 tbsp agave syrup
  • 2 tsp finely ground chia seeds or psyllium seed husks



Cake Base

  1. Chop the nuts coarsely
  2. Then blend the dates with the coconut oil, adding a little water, if necessary
  3. Mix the date paste, chopped nuts and shredded coconut to a paste. Line the base of a spring form with baking paper which makes it easier to remove the finished cake from the form
  4. Place the paste in the spring form and leave to chill while preparing the cheesy cream and the raspberry purée


Cheesy Cream

  1. Blend cashew nuts with water
  2. Add lemon juice, agave syrup, coconut oil, cocoa butter, vanilla powder and Himalayan salt and blend. Pour the cream over the nut base in the spring form and leave to chill (fridge or freezer)


Raspberry Purée

  1. Make the raspberry purée by blending raspberries, agave syrup and 2 tsp finely ground chia seeds or psyllium seed husks
  2. Pour the purée over the cooled and set cheese­cake
  3. When the cake is set, remove the sides of the spring form and decorate the cake with fresh fruit


Nutrition (per 100g)

  • Calories: 461
  • Carbohydrates: 22.0g
  • Sugars: 17.og
  • Fat: 37.0g
  • Saturates: 18.0g
  • Protein: 8.5g
  • Salt: 0.14g

Recipe and image from: Raw Cakes by Caroline Fibaek. Published by Grub Street @grub_street


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