These Raspberry Cheesecake Lollies are a healthy and fun take on a regular no-bake cheesecake. Super simple to make and vegan and Paleo friendly!
Raspberry Cheesecake Lollies
Please note that prep time largely consists of a 6 hours setting time!
* For the coconut cream simply store a can of full fat coconut milk in the fridge overnight then scoop out the hard fat from the top. It’s best to pick a brand that doesn’t use any gums or additives.
- For the biscuit crumb
- 50g walnuts/cashews/almonds
- 25g ground almonds
- 1/2 tsp vanilla or almond essence
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 2 tsp almond butter
- 2 tsp coconut flour
- Pinch sea salt
- For the cheesecake filling
- 100g cashews (soaked overnight, drained, rinsed)
- 50g coconut cream* (see notes)
- 50g coconut oil (melted)
- 25g light agave/maple syrup
- 1/2 tbsp vanilla extract or 1/8 tsp vanilla powder
- Pinch sea salt
- Juice of 1 lemon
- For the raspberry filling
- 75g frozen raspberries
- 2 tbsp light agave nectar
- 1 tbsp water
- 1/2 tbsp tapioca flour mixed into 1 tbsp cold water
Start by adding all of your ingredients for the biscuit crumb into the bowl of your Ninja food processor and use the ‘Chop’ setting until the mixture resembles soft biscuit like crumbs. Transfer the crumbs to a bowl and set to one side.
Carefully remove the blade and give the food processor bowl a quick wipe down, pop the blade back in, then add all of the ingredients for the cheesecake filling (except for the lemon juice) into the bowl. Blend on the ‘Puree’ setting until smooth. You may need to scrape the sides down using a spatula and repeat the process a few times. Then blend in half your lemon juice and taste to see if you need anymore. You want to create a tartness similar to a regular cheesecake. Transfer the mixture to a large mixing bowl, stir in 1/4 cup of the biscuit crumb, and set to one side.
Add all of the ingredients for the raspberry filling (except for the tapioca water mix) to a small saucepan and cook on a low to medium heat until the raspberries have thawed out and you can squash them with the back of a spoon. Place a mesh sieve over a bowl and add the raspberry mix to the sieve. Using the back of a spoon push the raspberry mixture through the sieve to remove the seeds. Once you have done this add the puree back to the pan, pour in the tapioca and water mixture and cook on a low to medium heat, stirring continuously, for 3 minutes. The sauce should go a deep red and thicken slightly.
Spoon the raspberry puree into the cheesecake filling. Add a spoon at a time into different places then run a chopstick through the mixture in a criss cross manner to create a marbling.
Spoon the mixture carefully into the lolly mould and leave a 1.5cm gap at the top. Do this until all of the mixture has been used up then tap the mould onto the surface to remove any air bubbles. Next, spoon the biscuit crumb on top to fill the mould then use an offset spatula to carefully smooth over the surface and gently tamp down the crumb so that it sticks to the mixture below.
Place in your lolly sticks 3/4 of the way into the mould and freeze until set – about 6 hours depending upon how cold your freezer is. To demould simply pour/sit the mould in boiling water for 10-15 seconds then remove the lollies one by one.