Almond Breeze Chocolate Raspberry Cheesecake

Choc Raspberry Cheesecake

Recipe created by Phoebe Conway of @Pheebsfoods for Almond Breeze Australia




  • 1 cup almonds
  • 8 medjool dates, pitted
  • 1 tsp vanilla
  • Pinch of salt


  • 2 1/2 cups raw cashews (optional: soaked overnight or for at least 15 minutes)
  • 1/4 cup raw cacao powder
  • 1/2 cup Unsweetened Almond Breeze Almond Milk
  • 1/2 cup maple syrup
  • 1 vanilla bean, scraped
  • 1/4 tsp salt
  • 100g dark chocolate, melted (opt for 70% cacao or dairy free chocolate) + 50g melted chocolate to serve
  • 1/4 cup coconut oil, melted
  • 1 cup fresh or frozen raspberries + 1/2 cup fresh raspberries to serve


  1. Place the medjool dates into a small bowl and cover with boiling water, soak for 5-10 minutes then strain
  2. Place almonds, dates, vanilla and salt into a food processor and blend until sticky
  3. Press base mixture into a lined cake tin using your fingers and place in the freezer
  4. Put all filling ingredients, apart from melted chocolate, coconut oil and raspberries into the food processor and blend until smooth
  5. Add in melted chocolate and oil and blend again to combine
  6. Stir through the raspberries and pour filling onto the base, spreading out evenly
  7. Place into the freezer to set for 4 hours or overnight, removing from the freezer 15-30 minutes before serving
  8. Pour additional 50g melted chocolate and fresh raspberries on top to serve
Serves 12
Prep Time 4.5 hours