Raspberry ripple cheesecake

Restaurant: The Natural Cookery School
Serves: 8
Prep / cook time 50 minutes

Created by Natural Cook, Erin Baker of the Natural Cookery School in Nailsworth, explains why this summery dessert is as good for you as it tastes and looks!

“I love making this raspberry ripple cheesecake – it’s as beautiful to look at as it is to eat! It’s also completely dairy free, utilising the creaminess of cashews and coconut yoghurt, in place of the usual cream cheese filling.

It’s a great recipe to play around with and create your own version, whether that’s using a biscuit base, or switching out the raspberries for something else. I think that mangoes, blueberries and blackberries all work really well, and you can end up with some beautifully vibrant cheesecakes.”



For the crust

75g oats

75g ground almonds

pinch of sea salt

30g agave syrup or maple syrup, or 35g brown sugar

50g vegan butter or coconut oil or, melted

For the filling

180g cashews, soaked for one hour in hot water

2 limes, zest and juice

80g coconut oil, melted

150g thick coconut yoghurt (coconut milk can be used, but won’t have the same tanginess)

120g agave or maple syrup or 150g sugar

pinch of salt

Raspberry coulis

200g raspberries, fresh or frozen

1 tbsp agave or maple syrup or sugar

1 tbsp lemon juice



Preheat oven to 180C/160Fan, with the oven rack in the centre position. Brush a nonstick 20cm tart tray or springform cake tin with melted vegan butter or coconut butter. Set aside.


For the crust: In a food processor, combine oats, ground almonds, sea salt. Pulse into a fine meal then add agave syrup and coconut oil and pulse until a “dough” that holds together when you squeeze it between your fingers. If it appears dry, add a bit of water.


Add the crust mixture to the prepared tart tray and use your hands to spread it into an even layer. To achieve a uniform layer, cover a flat-bottom object (such as a drinking glass) with parchment paper and press down firmly.


Bake for 15 minutes. Remove from oven to cool for 20 minutes before filling. In a blender, combine filling ingredients and blend until smooth.


For the raspberry coulis place all ingredients in a jug if using a hand blender or to a food processor and blend until smooth, then pass through a sieve to remove the pips.


Pour into cooled tart tray. To make ripples with coulis, carefully pour a spiral of coulis around the top of the tart. Using a chopstick make a series of figure 8’s around the tart before freezing. You will have extra coulis to use on the plate when serving. Freeze for 2 hours or overnight in the fridge to set.


Remove from the freezer and let sit for 30-45 minutes to soften or serve straight from the fridge.


Erin Baker runs the Natural Cookery School in Nailsworth. The Natural Cookery School’s approach to cooking uses foods that are minimally processed; whole grains, fresh local produce and minimally refined sugars.
Erin creates wonderful takeaway feasts, including Meat-Free Mondays, and offers outdoor catering for events. She also run day and residential cookery courses at the Natural Cookery School. For more natural recipes like this one, why not take a look at Erin’s book, The Veg Table, currently on offer at just £10.