Decadent Chocolate and Raspberry, Cashew Cheesecake

This post may contain affiliate links

Whoever says you can’t do decadent and healthy in one dish hasn’t tried my cashew nut cheesecake.

This isn’t something I would eat every day or every week.  It is nice to have a treat though and I love to see non-low-carbers enjoying my food. I might make this for a dinner party or perhaps to take on a holiday to have a treat with our coffee in the morning.

picture of low carb chocolate raspberry cheesecake

If you’re not into impressing the mother-in-law, stick to melted chocolate on the top but if you’re up for a little sucking up go the whole hog.

What You Need

One 12 holes loose base dessert pan or one 20 cm springform cake tin.
No need to grease and line, I find if you let the dessert sit for a few minutes it pops out easily. If you are nervous though spray with a little oil.

Ingredients For The Base
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 1/4 cup cacao or good cocoa
  • 1 tbsp cashew butter
  • 1 tbsp coconut butter
  • 2 scoops stevia pure extract powder
  • 2-3 tbsp coconut oil. Enough to bring it all together.
Ingredients For The Filling
  • 1 cup raspberries – for convenience and value I use frozen.
  • 1 1/2 cups of raw cashew nuts soaked overnight and rinsed ( I’ve managed with 2 hours if you are short of time just make sure you whizz them longer to get the smooth texture you want).
  • 1 lemon juiced.
  • Xylitol or sweetener of your choice. Enough to please your taste I used approximately 2 scant tbsp.
  • 1/2 cup coconut cream.
  • 1/4 cup coconut oil.
Ingredients For The Impress Your Mother-In-Law Ridiculously Decadent Topping
  • Raspberry chia jam – enough to put a small tsp on top of each dessert (see link below).
  • 100 gms 90% Lindt chocolate, broken into pieces.
  • 1 tbsp cashew nut butter.
  • 2 tbsp coconut butter.
    2 tbsp coconut oil.
  • sweetener to taste – I used 2 scoops pure stevia extract powder.
  • pinch of salt.
  • 1/2 cup chopped pecans or macadamias.
Method For The Base
  • Throw everything in a bowl and mix.
  • Press into cheesecake moulds.
  • Put in freezer until filling is made – I often do this step the day before.
Method For the Filling
  • Throw everything into a blender or food processor and whizz till nice a smooth.
  • Taste for sweetness adjusting to suit.
  • Pour on top of bases. You don’t need to make these too big as they are very rich.
  • Freeze.
Method For The Topping
  • Place a small tsp of chia jam onto each cheesecake.
  • Throw rest of ingredients except the chopped nuts into blender or food processor and whizz until smooth. This may take a little longer than expected.
  • Mix in nuts and pile on top of cheesecakes.
  • Freeze.
  • Leave on bench for a few minutes before popping out of the tin and onto a plate.

Link for Chia jam recipe

This recipe may look a little complicated but is truly easy. Each layer of ingredients are thrown in together, blended and plonked on top of the last. Give it a go, you won’t regret it.

Do you have your own decadent recipe that is also healthy? Pass it on, we all need a bit of decadence in our lives.

Photo of author

Jane Lamason

Hi, I'm Jane. I'm a certified health and life coach and the owner at janelamason.com. I help women over 50 navigate menopause and life beyond fifty. I offer simple strategies for improving your health naturally and encourage women to take control of their own health in ways that don't impact on their lifestyle or time.

Leave a comment