Raspberry and Mango Lassi Cheesecake
Prep time: 
Total time: 
Serves: 12
I used a 6" cake tin that was 3" deep.
Carob Brownie Base
  • ⅓ cup (40g) walnuts
  • ⅓ cup (45g) brazil nuts
  • 1 cup (roughly 9-10) Medjool dates
  • 2 Tbsp coconut syrup
  • 3 Tbsp carob powder
  • 1-2 Tbsp water
Raspberry and Rosewater Cheesecake
  • 1 cup (150g) cashews (soaked overnight)
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60ml) liquid coconut oil
  • 1 tsp vanilla bean paste
  • ¾ cup (95g) fresh or frozen (but slightly thawed) raspberries
  • ¼ cup (60ml) water
  • 3-4 Tbsp rosewater (you may need more or less depending on what brand you have)
Mango Lassi Cheesecake
  • 1½ cups (200g) of cashews (soaked overnight)
  • ¾ cup (180ml) coconut cream (the stuff from the top of the can)
  • 1 tsp vanilla bean paste
  • 2 Tbsp coconut oil
  • ¼ cup (60ml) water
  • 1 cup (165g) fresh or frozen ripe, juicy mangoes (I used roughly 2 of the super-sweet 'Maya' variety)
  • Optional: maple syrup to taste (if needed)
Carob Brownie Base
  1. Place the nuts in a food processor and pulse until they are roughly chopped into small pieces.
  2. Add the dates and pulse until they are combined with the nuts.
  3. Pour in maple syrup and carob powder and pulse to combine.
  4. Add the water a pulse again until the mixture comes together in a dough like substance. I find mines rolls into a ball in the food processor.
  5. Pour the mixture into the cake tin, and press the brownie mixture into the bottom. If it is sticky, wet your fingers slightly and use them to press it down firmly.
  6. Place in the freezer to harden whilst you make the raspberry and rosewater cheesecake layer.
Raspberry and Rosewater Cheesecake
  1. Place the cashews and water and blend until a lumpy paste is formed.
  2. Add in the maple syrup, coconut oil and vanilla and blend until smooth and creamy.
  3. Add in the raspberries and rosewater (to taste) and blend to combine.
  4. Pour the mixture over the top of the brownie layer and put it in the freezer for 20 minutes to firm up whilst you make the mango lassi cheesecake. It is important that this layer be firm enough that when you pour over the mango layer in order to get clear definition between the layers.
Mango Lassi Cheesecake
  1. Place the cashews, maple syrup, vanilla, coconut oil and water into a blender and blend until smooth.
  2. Add in the mango and coconut cream and blend again until smooth.
  3. Pour the mixture over the top of the raspberry and rosewater layer, and place the cheesecake into the freezer again to harden for approx. 3-4 hours until frozen solid.
  4. I would recommend defrosting this cake in the fridge before serving (I can't give an approximate time because it turns out I have an exceptionally powerful freezer!). Raw cheesecakes can easily be stored in the freezer in an air-tight container for a couple of months.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2015/10/raspberry-and-mango-lassi-cheesecake/