Raw Vegan White Chocolate and Raspberry Cheesecake

I’m not a big cheesecake fan – never have been – but hubby dearest is. He also loves white chocolate and will fight you for a raspberry. A few years ago, before I turned vegan, I had looked up a recipe for a white chocolate and raspberry cake. He loved it – it was creamy, chocolate-y and berry-y 😉

This year he asked for a similar cake. It had to be vegan (for me) and it had to have the same wow-effect as the dairy laden one (for him).


Betty Anwar YCT & nutrition, Raw Vegan White chocolate and raspberry cheesecake

 White Chocolate and Raspberry Cheesecake


The recipe below serves 10 – 12 and is adapted from Crazy Vegan Kitchen’s White Chocolate and Raspberry Cake . It is heavy on coconut oil and cocoa butter so reserve this only for special occasions.

Please see the notes below for the products I used.


About 200g of refined/mild Coconut oil* (melted if not already in liquid form)
100g Melted Cacao Butter*

As you read on, you will see how these quantities have been divided.

I used a 23 cm spring-form or cake tin.


  • 114g Coconut oil
  • About 300g of plain vegan Digestive Biscuits (Graham Crackers)* (You can eyeball the quantity with this one. The more biscuit you use, the thicker the base)

White chocolate filling

  • 170g Vegan Cream Cheese*
  • 400g to 500g (about 2 cups) Raw Cashews (soaked overnight in water and then drained, or soak them in boiling water for about 30 minutes. I do recommend the overnight method though)
  • 1/2 to 1 cup Maple Syrup (depending on how sweet you like it)
  • 1 cup Almond/Soy Milk
  • 3 Tbsp Coconut oil
  • 50g Cacao Butter
  • Seeds of one Vanilla Pod
  • 1/4 tsp Himalayan salt

Raspberry layer

  • 500g Raspberries (fresh or frozen*. This quantity doesn’t really matter much. I was going for a stronger raspberry flavour but you can use fewer berries to let the chocolate filling stand out)
  • 50g Cacao Butter

A few raspberries to serve (optional)


1. Make the base by processing the biscuits in a food processor until they are fine crumbs. Add the coconut oil and process once more until the mixture has softened.

2. Press this biscuit mixture into the base of your springform tin, and place it in the freezer to set while you move onto the filling.

3. To make the white chocolate filling, add all your filling ingredients to a high speed blender and whizz away till you have a smooth consistency.

4. Take the cake tin out of the freezer and pour half the filling in, reserving some in the blender for the Raspberry layer.

5. Add the raspberries and cacao butter in the blender and blend until smooth.

6. Pour this into the cake tin and using a butter knife or skewer, swirl the mixtures to give it a marble effect. Top with raspberries now or before serving.

7. Allow to set in the freezer for about 5-6 hours. Defrost* a little before serving.


1. Coconut oil:

In Hamburg, you can find the refined coconut oil in stores like Edeka. It does not smell or taste of coconut, so perfect as a substitute for butter in cooking and baking when you don’t want a coconut flavour.
In the organic and “reform” stores, you can find “Kokosfett mild”. I used the latter from Bio Planete.


Betty Anwar YCT & Nutrition, raw vegan white chocolate and raspberry cheesecake, coconut oil

Mild Coconut Oil


2. Cacao Butter:  Alnatura Kakaobutter

3. Digestive Biscuits: Linea Natura American Hafer (Oat) cookies 

4. Vegan Cream Cheese: I used an almond base one from Simply V. I was pleasantly surprised at how good it tasted.

5. Raspberries: If using frozen, allow them to thaw a little before blending

6. Defrosting: If you make this during the warmer seasons, you might only require about 10-20 minutes of defrosting time before serving. It’s winter here and I thought 1 hour would suffice, but it was still frozen (still delicious!), an extra 20 minutes or so would have done the trick.

Berry “Compote”

If you’re anything like me you’ll understand what it’s like to have a sweet tooth and know that you absolutely MUST have a teensy weensy dose of the good stuff everyday! Life’s too short to go without the small things that make you happy. On the other hand, if you’ve crossed your twenties and reading this you’ll know better than to scoff at the saying “A moment on your lips, forever on your hips”. Now if you’re in your 20s, all I can say is….

Your time will run out……oh yes it will!

But see, here’s the fun bit about healthy eating. Nature has a ton of ueber sweet foods like berries, dates, bananas that you can use to satisfy all your sugar cravings.

This Berry Compote is so delicious, versatile and easy that even if you tried to mess up, you’d still end up with something you could dig into for dessert.

Here are some ways you put this recipe to use:

  1. Making ice lollies (my kids’ newest hobby)
  2. As topping on oatmeal/porridge
  3. On it’s own as pudding
  4. Maybe even spread on toast (I haven’t tried that option yet but do let me know if you do)

All you need is a blender/liquidiser and you’ve got your creamy dessert ready in a few seconds! It doesn’t get better than that 🙂















I eyeballed the quantities, like I said you can’t go wrong

Berries – fresh/frozen (If using frozen, let them thaw for a bit. You could also add water/a plant-based milk such as oat milk to ease the blending process)

Dates/Maple syrup

Optional addins – coconut, banana, chia/flax seeds, vanilla, cinnamon


Place berries and dates/maple syrup (and

any optional addins) in your blender/liquidiser and whizz away.



Raw Vegan Orange and Blackberry “Cheesecake”

This is by far the BEST cheesecake I’ve made! Really, you have to eat it to believe how good this is. I took it to a summer party in August and it was ALL gone!

The icing on the cake (literally) – the berry “sauce” – was made with wild, organic blackberries picked from a massive blackberry bush we found growing in our neighbourhood (No one told me the ordeal I’d have to endure to hand pick these babies – eaten alive by mosquitoes and skin ripped by thorns – now I know why they’re so damn expensive to buy).

I didn’t get a chance to take pictures (that’s how good it was!), so for now the featured picture in the link below will have to do 😉


Source: http://www.onegreenplanet.org/vegan-food/recipe-raw-orange-and-blueberry-cheesecake/

The spring-form pan I used was about 23 cms so I doubled the quantities below. This recipe has been adapted from One Green Planet’s Raw Orange and Blueberry “Cheesecake”:



  • 2 cups mixed raw nuts
  • 1 cup sultanas (dates and raisins will work too)

Orange Cheesecake

  • 3 cups cashews
  • 3/4 cup fresh orange juice
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • juice of one lemon
  • zest of all the oranges you juiced

Blackberry Layer 

  • 2 cups fresh blackberries (you could use any type of berry here – fresh or frozen)
  • 1/4 cup of the orange cheesecake mixture


  • For the crust, process the nuts and sultanas in a food processor until the nuts have become crumbs and the mixture sticks together when you press it. Press into the bottom of a spring-form pan and put in the fridge.
  • To make the orange cheesecake, blend all ingredients (except orange zest) until very smooth. Add in the orange zest and mix with a spoon.
  • Reserve 1/4 cup of this mixture for the berry topping – pour the rest onto your crust and put in the freezer.
  • To make the berry layer, blend the berries and the 1/4 cup of cheesecake mixture until creamy or still with small pieces of blackberry (depending on preference). Spread this over your cheesecake and keep in the freezer overnight (if you can wait) or transfer to your fridge.

Enjoy with sliced oranges and berries.


Double Chocolate Chocolate-Chip Cookies

Namaste all you chocolate lovers out there!

My girls have been begging me to make ANYTHING with chocolate….and what does a good mum do? I say “hell yes!”

My oldest asked if we could make it vegan so that I could join them whilst they put the cookie monster to shame…(again, who am I to say no!)..bless her 4 year old heart 🙂

So here we go – vegan double chocolate chocolate-chip cookies adapted from Oh She Glows.

Double chocolate chocolate-chip cookies!

Double chocolate chocolate-chip cookies!

This recipe makes about 12 depending on how big you like your cookies. Prep time is kinda hard to estimate because I had the girls help me out and you know how that usually goes down. If it were just you, I think you’re looking at about 15 minutes prep time and 10-13 minutes baking time (this can vary depending on the oven you’re using. Our’s is very eager to burn things so we usually have to reduce the bake time)



  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 55 grams or 1/4 cup  virgin coconut oil (do not melt)
  • 65 grams or 1/4 cup peanut butter
  • 78 ml or 1/3 cup maple syrup (if you want your cookies sweeter, you could add sugar)
  • 1 teaspoon vanilla extract or freshly grated vanilla pod


  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 tablespoons cocoa powder
  • 2 tablespoons dessicated coconut powder
  • 145 grams or 1.5 cups gluten-free rolled oats ground into flour
  • 4-5 teaspoons non-dairy milk (I used oat milk because it’s naturally sweet) to moisten the batter
  • 100 grams finely chopped dark chocolate


  1. Preheat oven to 176C. Line a baking tray with baking paper.
  2. In a cup, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the mixture again once thickened.
  3. Add all the wet ingredients in a mixing bowl (along with the flax mixture). Beat the ingredients by hand or with an electric mixer until combined and smooth. Check for sweetness here, and add sugar/more syrup accordingly. I prefer my desserts on the less sweeter side so stuck with the amount of maple syrup mentioned above.
  4. Add the dry ingredients one by one. If your dough is a bit dry, add some non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not sticky.
  5. Chop/grate the chocolate (I did a bit of both). Fold the pieces into the batter.
  6. Lick spoon 😉
  7. Shape dough into balls and flatten them between the palms of your hands.
  8. Arrange on the baking sheet and bake for about 12-13 minutes.
  9. Cool cookies on the baking sheet until they harden up a little (if you can wait that long – as you can see, someone (not naming names..ahem) ate half a cookie whilst they were still cooling!)

Dig in!!!