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
Serves 15
A divine gluten free, lactose free, vegan, no-bake "cheese" cake.
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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
Amount Per Serving
Calories 302
Calories from Fat 202
% Daily Value *
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 0mg
Sodium 9mg
Total Carbohydrates 23g
Dietary Fiber 8g
Sugars 7g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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.
  1. Reqires an additional night for soaking the nuts and an additional night to set.
Great Body & Skin http://greatbodyskin.com/

Share your cheesecake

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Love, Angela

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About Author

Hey! I'm Angela; a 30-something mommy and a now REAL #fitchick, digi nerd, photo & film shooter hobbyist, MSc specialized in Health Education, marketingspecialist and an international fashion model for 20 years. I've worked for eg. Viktor & Rolf, Nivea, Escada, Elle, Vogue and Glamour.

I write about everything that I find worth sharing. Go ahead an take a look around. Don't hesitate to share your thought sor opinions. Enjoy!

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