Natural Balance Foods

Raw Raspberry Cheesecake Bites

Raw Raspberry Cheesecake Diets UK

Check out this yummy Raspberry Cheesecake recipe which is presented in a lovely bitesize style and uses Nakd Cashew Cookie Bars at its core.



  • 8 Nakd Cashew Cookie bars 

Raspberry layer

  • 400g cashews, soaked overnight ideally, or at least 4 hours minimum
  • 50ml of melted coconut oil
  • 50g freeze dried raspberries
  • 2 teaspoons of maple syrup
  • juice of 1 lemon
  • 1/2-1 teaspoon of vanilla bean powder


  1. Start with the base – simply roll and smoosh the Nakd Cashew Cookie bars together with a rolling pin.
  2. Line a baking tray with baking paper. Spread the base to cover the tray and flatten with a spatula. Place the tray in the freezer for about 30 minutes.
  3. Once the base has set, for the raspberry layer drain the cashews and whizz them in a food processor. As they begin to develop a smooth consistency, you can add the other ingredients and blend until everything is well mixed together.
  4. Remove the base from the freezer and smooth the raspberry layer on top with a spatula. Then return to the freezer for about 1-2 hours until set. Cut the mix into small squares and sprinkle with lemon zest, desiccated coconut or a topping of your choice to decorate. Leave it to defrost for 10 minutes and don't wait anymore! Tuck in!

Recipe provided by Mind Body Bowl, a site with a range of informative tips on yoga, food and wellbeing.


It looks like you're based in the United States
Would you like to shop from our US store?

Shop now