DFW Beauty Eats: Cauliflower & Raspberry Cheesecake

cauliflower raspberry cheesecake

Cauliflower and Raspberry Cheesecake

WF, DF, GF, VEG, VGMakes 1Base

  • 120 g (41/4 oz/3/4 cup) raw, unsalted cashews
  • 65 g (21/4 oz/1 cup) additive-free  shredded coconut
  • 1/4 teaspoon stevia powder
  • 60 ml (2 fl oz/1/4 cup) freshly squeezed lemon juice
  • 1 tablespoon melted coconut butter


  • 310 g (11 oz/2 cups) raw, unsalted cashews
  • 1/2 cup coconut butter
  • 300 g (101/2 oz/11/2 cups) cooked cauliflower (about 1 small)
  • 125 g (41/2 oz/1 cup) frozen raspberries
  • 1 teaspoon alcohol-free vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon of rice malt syrup, or 1/4 teaspoon stevia powder
  • 80 ml (21/2 fl oz/1/3 cup) additive-free coconut milk
  • 60 g (21/4 oz/1/2 cup) fresh raspberries, for decorating


  • Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.
  • To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients.
  • Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16 cm (61/4 inch) cake tin and place in the freezer for 30 minutes.
  • To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.
  • Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for 1 hour, until set.
  • Top with fresh berries and serve.