Looking for a divine recipe for cheesecake? White and dark chocolate: check! Raspberries: check! Vitamines: check! No-bake: check! Yes: this (gluten- and lactose-free) white chocolate raspberry cheesecake is a piece of heaven on earth.
I made this heavenly cheesecake yesterday (well, and again last night as the first try didn’t turn out very well :s) in advance for Mother’s Day (and a bit for myself):
The cheesecake turned out so well and tasted so good that I’d love to share the recipe with you:


- 1 C almonds, soaked overnight
- 1/4 C coconut oil, melted
- pinch of fine grind seasalt
- 2 C cashews, soaked overnight
- 0.5 C agave nectar (optional for non-vegans: substitute with honey)
- 0.5 C cocoa butter, melted
- 1/4 C coconut oil, melted
- 1 tsp vanilla extract
- juice of 1 lime
- 4 C raspberries (fresh or frozen)
- 1/3 C cocoa butter
- 1/3 C agave nectar (optional for non-vegans: substitute with honey)
- 1/3 C raw cocoa powder
- 2/3 C coconut milk (a.k.a. santen)
- 1 tsp agar agar powder
- Combine the almonds and coconut oil in a foodprocessor and blend until finely ground.
- Line a round, 8-inch (22 cm) diameter cake tin with parchement paper.
- Press the mixture onto the bottom the cake tin.
- Set the tin aside in the fridge.
- Combine all filling ingredients except for the raspberries in a foodprocessor and blend until smooth.
- Poor half of the mixture on top of the base layer of the cake.
- Cover this layer with 2/3 of the raspberries.
- Poor the rest of the filling on top of the raspberries.
- Set your cake tin aside in the fridge for an hour.
- Melt the coconut oil in a saucepan and add agave syrup, cocoa powder and coconut milk while stirring. Bring to boil.
- Combine the agar agar powder with 2 tbs cold water and stir into the saucepan.
- Turn the heat off and poor the mixture on top of the filling.
- Decorate the top of the cake with the last raspberries and leave in the fridge overnight to harden out.
- Reqires an additional night for soaking the nuts and an additional night to set.
Share your cheesecake
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Enjoy!
Love, Angela
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