Clean White Chocolate Raspberry Cheesecake

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:

White Chocolate Raspberry 'Cheese' Cake

2015-05-06 16:53:41

Serves 15

A divine gluten free, lactose free, vegan, no-bake "cheese" cake.

Write a review

Save Recipe

Print

Total Time

40 min

Total Time

40 min

302 calories

23 g

0 g

24 g

7 g

11 g

108 g

9 g

7 g

0 g

12 g

Nutrition Facts

Serving Size

108g

Servings

15

Amount Per Serving

Calories 302

Calories from Fat 202

% Daily Value *

Total Fat 24g

37%

Saturated Fat 11g

54%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 0mg

0%

Sodium 9mg

0%

Total Carbohydrates 23g

8%

Dietary Fiber 8g

32%

Sugars 7g

Protein 7g

Vitamin A

1%

Vitamin C

17%

Calcium

14%

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the base layer

1. 1 C almonds, soaked overnight
2. 1/4 C coconut oil, melted
3. pinch of fine grind seasalt

For the filling

1. 2 C cashews, soaked overnight
2. 0.5 C agave nectar (optional for non-vegans: substitute with honey)
3. 0.5 C cocoa butter, melted
4. 1/4 C coconut oil, melted
5. 1 tsp vanilla extract
6. juice of 1 lime
7. 4 C raspberries (fresh or frozen)

For the ganache

1. 1/3 C cocoa butter
2. 1/3 C agave nectar (optional for non-vegans: substitute with honey)
3. 1/3 C raw cocoa powder
4. 2/3 C coconut milk (a.k.a. santen)
5. 1 tsp agar agar powder

For the base layer

1. Combine the almonds and coconut oil in a foodprocessor and blend until finely ground.
2. Line a round, 8-inch (22 cm) diameter cake tin with parchement paper.
3. Press the mixture onto the bottom the cake tin.
4. Set the tin aside in the fridge.

For the filling

1. Combine all filling ingredients except for the raspberries in a foodprocessor and blend until smooth.
2. Poor half of the mixture on top of the base layer of the cake.
3. Cover this layer with 2/3 of the raspberries.
4. Poor the rest of the filling on top of the raspberries.
5. Set your cake tin aside in the fridge for an hour.

For the ganache

1. Melt the coconut oil in a saucepan and add agave syrup, cocoa powder and coconut milk while stirring. Bring to boil.
2. Combine the agar agar powder with 2 tbs cold water and stir into the saucepan.
3. Turn the heat off and poor the mixture on top of the filling.
4. Decorate the top of the cake with the last raspberries and leave in the fridge overnight to harden out.

Notes

1. Reqires an additional night for soaking the nuts and an additional night to set.

By Angela | Great Body & Skin

beta

calories

302

fat

24g

protein

7g

carbs

23g

more

Great Body & Skin http://greatbodyskin.com/

Share your cheesecake

Did you make this recipe? Show me the result by sharing a photo on my Facebook or tag me on Twitter or Instagram.

Enjoy!

Love, Angela

Follow me at Instagram | Twitter | Facebook | YouTube | Bloglovin‘