It’s not like I don’t treat myself to nice food during the week (and I do eat a lot of sweet things) – but when it comes to the weekend, I’m in need of something special, you know – something weekendy. We rarely drink alcohol, order take-away or even dine out (how boring we have become since having children) – and back in the day, Friday night would mean wine, greasy food and shop bought chocolates (revels, obvs). We’re much more clean living these days, but I still crave that weekend hit of something sweet, rich and indulgent to wave off the Monday-Thursday grind. It’s always cheesecake. That’s exactly what I want every time. So last week, I got myself prepped. Weekend cheesecake was ready and waiting for me, and it was really good. And so begins, a mini series of weekend cheesecake recipes to share with you.



Frozen Raspberry & Chocolate Weekend Cheesecake

(based on my new root’s cashew dreamcake – and it’s raw, vegan, refined sugar free, dairy free and all that good stuff)


½ cup whole almonds

½ cup medjool dates

pinch of salt

1½ cups cashew nuts, soaked overnight

juice of 2 lemons

1 tsp good quality vanilla extract

13 cup coconut oil, melted together with 1cup raw honey

2 tbsp raw cacao powder

1 cup raspberries (fresh or well thawed frozen ones)

frozen raspberries, hazelnuts, shelled hemp seeds, cacao nibs for decoration


Process the almonds, dates and salt until they are finely chopped and will stick together to form your cheesecake base. Press this into a loose based cake tin, around 8 inches. Pop it in the fridge or freezer to set. Drain the cashews, and place them in the food processor (or even better is a high speed blender) with the melted oil and honey, lemon juice and vanilla – until completely smooth. Remove half of the mixture, and add the raspberries to the half left in the blender, and pulse again until smooth. Stir the cacao powder into the other half. Layer up the cheesecake with the chocolate mix first, then top with the raspberry mix. I threw on a load of decoration healthy stuff at this stage – and then pop it all into the freezer to set for at least two hours. This cheesecake is best served semi-frozen to help retain it’s shape (due to the lack of cheese I guess!) so take it out around 45 minutes before you want to eat it – and you can store any left overs back in the freezer.

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