No-Bake Raspberry Cheesecake

In a mixing bowl, combine the desiccated coconut, almond flour, agave syrup, oil, and raw cacao powder until smooth. Pour the mixture into a 9-inch springform pan lined with parchment paper.

Dip a spoon in water (to prevent it from sticking to the batter) and use it to firmly press the mixture into the bottom of the lined springform pan, creating a solid and even crust.

Freeze the mixture while you prepare the filling.

Blend the soaked and drained cashews, coconut milk, and syrup and salt until smooth and creamy.

Pour half of the cashew cream over the crust and freeze for about 1 hour to set.

Add 150 g raspberries to the remaining half of the cashew cream and blend until smooth.

After the first layer is set, pour the raspberry cashew cream on top.

Decorate with fresh raspberries, to make them stick to the surface.

Chill in the fridge again until firm, preferably 3-4 hours or overnight.

Blend 100 g of raspberries, honey, and melted coconut oil until smooth.

Then, using a fine mesh strainer, strain the sauce over a bowl to remove any seeds and pulp.

Once the cheesecake is set, drizzle the raspberry sauce over the top before serving. Decorate with edible flower petals.

Remove the cheesecake from the fridge 10-15 minutes before serving to allow it to thaw slightly for easier slicing. In between cutting each slice, rinse your knife off before cutting the next slice, which will ensure each slice looks cleaner.

Full-fat coconut milk ensures the cheesecake sets properly and enhances creaminess.

Soak cashews thoroughly to achieve a smooth, creamy base.

For a crisper crust, consider baking it at 175°C (350°F) for 10 minutes before adding the base.

Add vanilla extract or lemon zest to the base for additional flavor depth.

Dip a knife in hot water for clean, smooth slices.