Niki’s Raspberry Cacao Cheesecake Slices

Spoil your loved ones this Valentine’s or anytime, with my raw raspberry cacao cheesecake slices. They are seriously moreish and so simple to make, no baking required! Everyone can enjoy this vegan and gluten-free sweet treat, so spread the love.

Makes around 10-12 slices  Prep time: 20 minutes Total time: 20 prep plus overnight for freezing  Storage: Keep in the freezer and defrost 1 hour ahead of serving

For the raw cacao cheesecake base:
60g of sprouted buckwheat 40g of raw cacao nibs 80g of Elements for Life raw cacao butter, melted 40g of Elements for Life raw cacao powder 3 tablespoons of water 3 tablespoons of Sweet Freedom For the raspberry cheesecake filling:
300g of cashews, soaked overnight 150ml of water 4 tablespoons of Sweet Freedom 2 tablespoons of raspberry powder 200ml of coconut oil, melted 
For decoration:
100g of good quality 70% dark chocolate, melted A sprinkling of freeze-dried raspberries Extra Elements for Life raw cacao nibs


Start off by making your raw cacao base. Simply mix all the ingredients by hand until well incorporated. Add a little water if it’s too thick. Spread out into a loaf tin which has been lined with greaseproof paper. Place in the fridge to firm up whilst you make your raspberry cheesecake filling. In a high-speed blender, whizz up the cashews, water and agave. The consistency should be thick but not too thick so add a little more water if needed. If it’s nice and sauce like in consistency, add the raspberry powder and coconut oil and blitz again. Bring out the base from the fridge and pour over your cheesecake filling. Place in the freezer overnight to fully set. Once it’s ready to serve, make sure you take it out of the freezer 1 hour before. Slice up and drizzle with melted dark chocolate, raw cacao nibs and freeze dried raspberries, mmm!


Niki Beh BSc MSc
Founder of nikibakes


Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x