Raw Raspberry and Lime Christmas Cheesecake

If there are two things we love in life, it’s cake and Christmas-themed food. Get the best of both worlds with these totally delish Raw Raspberry and Lime Cheesecake! This baby will be a hit come Xmas day and it’s totally good for you too which means guilt-free seconds, and thirds, and fourths…

Chocolate base:

• 2 tbsp melted coconut oil
• 1⁄2 cup Medjool dates, soaked in hot water for 5 minutes
• 1/2 cup desiccated coconut
• 3⁄4 cup pecans
• 1/3 cup buckinis
• 1 tsp vanilla bean powder
• 1⁄4 cup water 

Red:

• 3⁄4 cup cashews, soaked for at least an hour
• 1⁄4 cup macadamias, soaked for at least an hour
• 1/3 cup coconut cream
• 2 1⁄2 tbsp pure maple syrup
• 2 1⁄2 tbsp coconut oil, melted
• Pinch vanilla bean powder
• Pinch salt
• 2 tbsp beetroot powder
• 3⁄4 cup frozen raspberries
• 1⁄4 cup water

Green:

• 3⁄4 cup cashews, soaked for at least an hour
• 1⁄4 cup macadamias, soaked for at least an hour
• 1/3 cup coconut cream
• 2 1⁄2 tbsp pure maple syrup
• 2 1⁄2 tbsp coconut oil, melted
• Pinch vanilla bean powder
• Pinch salt
• 2 large handfuls of spinach 1⁄2 cup lime juice
• 2 tsp lime zest

RECIPE

1. Place all ingredients for the base in a high-speed blender. Blend until just combined.
2. Press into a round, spring- form tin 22cm in diameter, greased with coconut oil and place in the freezer.
3. Place all the ingredients for the ‘red’ mixture into the blender. Blend on high for a few minutes until extremely smooth and creamy. Remove and place in a bowl.
4. Wash the blender thoroughly and place all the ingredients for the ‘green’ mixture into the blender. Blend on high until smooth and creamy.
5. Using heaped tablespoons, alternate between red and green mixture on top of the base. Once all the mixture has been used, use a knife to swirl.
6. Place in the freezer for at least 3 hours or until set.

Creator of the recipe: @coconutandbliss

Recipe Yield: 12
Prep Time: 20 minutes
Cook Time: 3 hours (including freezing)