Raspberry & cauliflower cheesecake

When it comes to trendy vegetables, cauliflower is the new black. The nutrient-rich veggie is as versatile as it is delicious, being used to make cauliflower pizza, mash or rice. But it also makes a great base for cheesecakes – try it for yourself and see!


Raspberry & cauliflower cheesecake

By Supercharged Food author Lee Holmes



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


  • 310g (2 cups) raw, unsalted cashews
  • 1/2cup coconut butter
  • 300g cooked cauliflower (about 1 small)
  • 125g (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
  • 80ml (1/3 cup) additive-free coconut milk
  • 60g (1/2 cup) fresh raspberries, for decorating 
  1. Place the cashews in a bowl, cover with filtered water and soak for two hours. Drain.
  2. 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.
  3. Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16cm (6 1/4 inch) cake tin and place in the freezer for 30 minutes.
  4. To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.
  5. 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 one hour, until set.
  6. Top with fresh berries and serve.
  7. This will keep for up to one week in the fridge, and two weeks in the freezer.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

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