Vanilla and Raspberry Cheesecakes

Cheesecake. A winner at all dinner parties, social conventions or simply grabbing a fork and eating on the sofa on your own.

This one is an absolute classic, vanilla cheesecake with a layer of raspberry chia jam and crumbly biscuit base. It is completely gluten and refined sugar free but no way near taste, texture or flavour taste free, it really is the ultimate healthy indulgence that is perfect for breakfast, lunch or dinner! I trialled it with my family and friends at a dinner party recently and it went down with rave reviews. I think that this recipe works really well as mini individual cheesecakes (prevents squabbles about who got the bigger slice!) but it would work equally as well as a large cake.

Ingredients: Makes 12 Mini Cheesecakes


  • 150g Fine Oatmeal (can also use oats whizzed into a fine flour)
  • 80g Dairy Free Butter (or normal butter if you have no intolerances)
  • 1 heaped Tbsp Honey
  • 30g Coconut Flour

Raspberry Chia Jam:

  • 150g Raspberries (Fresh or Frozen)
  • 10tbsp Chia Seeds

Vanilla Cheesecake layer:

  • 2 Cups Cashews
  • 1/4 Cup Lemon Juice
  • 6 Tbsp Maple Syrup
  • 3/4 Cup Melted Coconut Oil
  • 1tsp Vanilla Extract


  1. Soak the cashews in cold water for about 8 hours or overnight.
  2. To make the biscuit base, melt the butter and honey in a saucepan before mixing in the oatmeal and coconut flour until a dough forms.
  3. Press the base into a greased muffin tray into an even layer about 1cm thick.
  4. Place in the freezer whilst you make the other layers.
  5. To make the raspberry jam heat the raspberries in a saucepan with the chia seeds and a splash of water. Crush the raspberries until it resembles a jam consistency – when it has thickened up leave to cool before spooning over the biscuit base.
  6. For the final layer start by draining your cashews and adding into a food processor.
  7. Add in the melted coconut oil, maple syrup and lemon juice and blend until it is smooth and creamy.
  8. Spoon the mixture into the muffin tray over the jam layer. Place in the freezer for 30 mins before leaving to chill in the fridge until you ready to serve.




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