Raspberry White Chocolate Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
Macadamia Date Crust
  • 1½ cups macadamias
  • ¼ teaspoon sea salt
  • 6 each Medjool dates, pitted and chopped
White Chocolate Filling
  • 3 cups raw cashews, soaked
  • 1 large apple, peeled and chopped
  • 2 teaspoons vanilla extract
  • ½ cup coconut milk, full fat
  • ¼ cup extra virgin coconut oil or
  • ½ cup maple syrup or light agave
  • ⅔ cup cacao butter (melted in a double boiler)
  • 2 teaspoons lemon juice
  • ¼ teaspoon sea salt
Raspberry Sauce
  • 1 pint fresh organic raspberries
  • 2 tablespoons maple syrup or agave
  • ½ teaspoon vanilla extract
  • 1 pint fresh organic raspberries
  1. For the crust, take a 7”-8” spring form pan and lightly oil the sides.
  2. Add the macadamia nuts to a food processor and pulse until the macadamias are broken up and crumbly. Add the chopped dates and sea salt and process un the food processor until the dates are well incorporated. The mixture should stick together when pressed in your palm. Transfer the mixture to the prepared spring form pan. Press the crust firmly and evenly into the bottom of the pan. Set aside until the filling is ready.
  3. For the filing, drain and rinse your cashews and place them in a blender. Add the chopped apple, vanilla, coconut milk, maple syrup, melted cacao butter. lemon juice and sea salt. Blend for 2-3 minutes or until the whole mixture is smooth. Pour into the prepared spring form pan over the crust. Place in your refrigerator overnight for the cheesecake to set up.
  4. To make the raspberry sauce, add 1 pint of raspberries, 2 tablespoons maple syrup, and the vanilla extract to a blender and blend for 1-2 minutes until a sauce is formed. Transfer to a container and refrigerate until ready to use.
  5. After the cheesecake has set up, remove from the springform carefully by releasing the sides and transfer to a cake stand or plate. Spread some of the raspberry sauce on top of the cheesecake and garnish with fresh raspberries on top of the cheesecake as well. Dust with organic powdered sugar if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/raspberry-white-chocolate-cheesecake/