Paleo Raspberry Cheesecake

This Paleo Raspberry Cheesecake is completely gluten-free, easy to make and doesn’t require baking. I’m a fan of making healthy desserts and proving to my friends and family that a refined sugar-free life can be truly enjoyable.

The crust is a mix of almonds, butter and coconut sugar, and the filling is made of cashews. The topping is a creamy blend of raspberries and coconut cream. I love raspberries and I can eat them by the pound, but if you aren’t a fan, feel free to use another type of berry or fruit.

I brought this Paleo Raspberry Cheesecake to work and everyone, even the not-so-healthy-eaters loved it. They couldn’t believe it was all made with clean ingredients.

Before you start, you’ll see in the recipe section that I recommend to soak cashews in warm water with sea salt or lemon juice for a a couple of hours. There are two reasons why I make this suggestion:

It softens cashews, so you’ll get a creamier texture.
All types of nuts, legumes and grains contain an organic acid called Phytic acid. When this acid isn’t treated before consumption it can prevent the body from absorbing essential minerals and vitamins, cause bloating and gas.

Paleo Raspberry Cheesecake

Ingredients:

Crust:

1 cup almond meal
3 tbsp butter, melted
Pinch of sea salt
3 tbsp coconut sugar

Filing:

2 cups cashews
1/2 cup maple syrup
3/4 cup coconut oil, melted
1 cup coconut cream
2 tbsp vanilla extract

Toppings:

1 cup fresh raspberries
2 tsp coconut cream
1 tbsp maple syrup
1 tsp coconut oil
1/2 cup chocolate chips

How?

Soak cashews in warm water with a little bit of lemon or sea salt.
I prefer to use a springform pan because it’s a lot easier to remove the cheesecake that way, but feel free to use whatever pan you have available. Cover the base with a sheet of parchment paper.
In a large bowl mix all the crust ingredients, you can use your hands or a spatula, or use a blender. Whatever is easier for you. Mix until you get a doughy texture. Press down and cover the bottom of the prepared springform.
Drain cashews and discard water. Transfer to a blender and mix with the rest of the filling ingredients until it reaches a smooth consistency. Pour mixture in the springform. Freeze for 20 minutes.
In the meantime, blend all the toppings ingredients (except chocolate chips and coconut oil). Process until until smooth or keep it chunky. Your choice :). Pour mixture over cheesecake and spread evenly using a spatula. Place back in the freezer for a couple of minutes.
Place chocolate chips and coconut oil in a small bowl and microwave for 1 minutes. Mix and drizzle over cheesecake. I like to pour the mixture in a small ziplock bag and make a little whole in the corner. It’s easier to drizzle chocolate evenly this way.
Serve immediately or keep in the freezer. If you keep it frozen for several hours, just let it thaw for 10-15 minutes before enjoying.