On a whim I created this version of my New York Style Raw Cheesecake and covered it in a raspberry glaze. This is an early run recipe, so you may have other techniques for accomplishing what I’m presenting to you here and I may have further discoveries later on. I’m pretty happy with the results so far, but open to all your wonderful suggestions!
The first time I made it, I swirled the raspberry glaze on top of the cheesecake batter with a toothpick and then froze it. It tasted great but didn’t look as dramatic as the second version you see in the pictures, where I poured the glaze over the frozen cake. Both work, so up to you. Because the top of the cheesecake almost looks like a rose once it’s frozen, pouring the raspberry glaze on top makes it look a bit like a rose. I know, sappy. Just in time for Valentine’s Day.
I celebrate love as often as possible, and I use the word “love” frequently, which I’ve come to accept as one of my vocabulary building blocks. I recently discovered a poet, Nikki Giovanni, and today I share with you “I Wrote a Good Omelet” to celebrate the full-hearted, light-headed feeling of love.
I Wrote a Good Omelet
I wrote a good omelet… and ate
a hot poem… after loving you
Buttoned my car… and drove my
coat home… in the rain…
after loving you
I goed on red… and stopped on
green… floating somewhere in between…
being here and being there…
after loving you
I rolled my bed… turned down
my hair… slightly
confused but… I don’t care…
Laid out my teeth… and gargled my
gown… then I stood
…and laid me down…
To sleep…
after loving you
-Nikki Giovanni
Raspberry Glazed No-Bake Cheesecake
Equipment
- 1 High speed blender
Ingredients
Crust
- 1 cup blanched almond flour
- 1/4 teaspoon salt
- 2 tablespoonss maple syrup or honey
- 2 tablespoons avocado oil or other oil
Filling
- 1 1/2 cups cashews soaked in very hot water for at least 30 minutes, or overnight
- 1/4 cup coconut oil melted
- 1/3 cup lemon juice
- 1/3 cup maple syrup or honey
- 1/4 teaspoon salt
Glaze
- 1/2 cup raspberries
- 1 tablespoon maple syrup or honey
Instructions
Crust
- In a mixing bowl blend the flour and salt with a fork, then add the maple syrup or honey and coconut oil and blend with a fork until it forms into crumbly dough.
- Add the dough to a springform pan. Spread it out evenly and flatten a bit with your hands.
Filling
- Place all the ingredients in a high-speed blender and blend until the filling is very creamy. I usually blend this layer for about a minute.
- Use a spatula to scoop the cheesecake out of the blend and on top of the crust. Even out the top by shuffling the pan, or use a spatula.
- Freeze the cheesecake for at least 4 hours.
Glaze
- Add the raspberries and maple syrup or honey to a small saucepan and simmer, mixing occasionally, until the raspberries are broken down.
- Place a fine strainer over a bowl, and pour the raspberry mix into the strainer. Use a spoon to press the raspberry mix through the strainer, capturing the raspberry glaze in the bowl. Toss the flesh and seeds in the strainer.
- Cool the glaze and then pour it over the top of the frozen cheesecake.
Hi Erica, I want to use an 11” springform pan for this. Should I just double the recipe? Both for the crust and the cheesecake? I’m also going to use blueberries instead. Thanks for your advice!
Hi Shawn, yes, I would double the recipe with an 11-inch springform. Or, at least make 1.5 times the recipe. You can use the setting in the recipe format. Love the idea of blueberries!
I’m a little confused. Is there any honey or maple syrup in the crust? It doesn’t say so in the ingredients but the first step says: In a mixing bowl blend the flour and salt with a fork, then add the maple syrup or honey and coconut oil and blend with a fork until it forms into crumbly dough.
This looks really good and I am planning to make it for myself for my birthday 🙂
Thanks for calling this out, Valentia! I just added the amount of maple syrup or honey. Happy birthday!
It looks so delicious, I’ll try it too.
It is! 🙂
I’m excited to give it a go… Your dishes are always easy to make and delicious! You are my go-to person for our diet’s special events… But I’ll be saving your recipes for future use since they’re so delicious!
Thank you! Funny, that’s what started me, my son wasn’t able to eat cake and I wanted to create treats he could have 🙂
I am a big fan of no-bake desserts, but they can sometimes be too sweet for my taste. When I saw this recipe, I was really skeptical because of the addition of raspberry preserves. But it turned out to be amazing! One of the best Raspberry Glazed Cheesecake recipes I’ve ever tried!
Yay! So great to hear 🙂