This No Bake Raspberry Hazelnut Fermented Cheesecake is so good! The flavour combo of raspberries, hazelnut and chocolate is a winner every time. I really enjoy making Fermented Raw Cheesecakes, from fermenting the cashews and seeing the bubbles form in the cheese overnight to mixing and layering the colours. A lot of raw cheesecake recipes out there call for soaked cashews blended up, and that’a fine, but fermenting the cashews make the whole cake lighter and a lot easier to digest due to the nuts being pre-digested in the fermentation process. Also, it means not needing to add a ton of lemon juice to get the natural tartness that is achieved by fermenting the cashews. If you enjoy this recipe, you might also like to try my Coffee Cheesecake Tartlets as well. We use coffee as the fermenting liquid instead of water for a beautiful coffee flavour throughout the tarts.
No Bake Raspberry Hazelnut Cheesecake
- 60 g hazelnuts
- 70 g tigernut, oat or almond flour
- 60 g cacao powder
- 100 g coconut sugar, powdered
- 50 g cacao butter, melted
- 30 g warm water, as needed to bind
Fermented Cashew Cream
- 200 g cashews, soaked
- 1 tsp probiotic powder
- 50g- 80g water, or just enough to blend
- 1 recipe cashew cheese above
- 100 g xylitol, powdered
- 40 g lemon juice
- ½ tsp vanilla extract or 6-8 drops vanilla medicine flower extract
- 150 g coconut oil, melted
- 2 tbsp freeze dried raspberry powder
- 6-8 drops raspberry medicine flower extract optional
- 1 tsp beetroot powder as needed to achieve colour desired
- 40 g cacao powder
- 50 g coconut sugar
- 30 g water
- In a food processor, blend the first set of ingredient to combine well.
- Add the second set of ingredients and pulse to mix. The mix should come together, but not be so moist that it forms into a ball in the machine.
- Line a cake tin with cling film, or use a silicone baking tin, and press the crust into the base, bringing it up the sides. I used a 6 inch spring form tin. Dampen your fingers as needed to smooth it out and keep it from sticking to your hands as you work it into the shell. Don’t over moisten your hands and dampen the crust too much.
- Pop in the freezer while you make the filling.
Fermented Cashew Cream
- Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
- Combine all ingredients for cheesecake filling in a high speed blender, using the tamper stick to keep it moving. It’s best that the cashew cheese is at room temperature before doing this, otherwise the oil will seize when you add it to the cold cheese.
- Remove ⅓ of the mixture and set to one side.
- Add the raspberry layer ingredients to the blender and pulse to combine.
- Pour the raspberry cheesecake filling into the prepared crust and tap it gently to smooth it down evenly and remove any air bubbles.
- Pop in the fridge to set, about 1 hour or in the freezer, about 30 mins.
- Blend the ⅓ of the remaining cheesecake filling with the chocolate layer ingredients and set to one side while the raspberry layer sets.
- Once the raspberry layer is firm to the touch, add the chocolate layer on top. Use the back of a spoon to evenly distribute it.
- Sprinkle the top with activated or candied hazelnuts that have been pulsed in the food processor to a rough crumb.
- Place in the fridge or freezer to set, about 2 hours.
- Store in the fridge up to 1 week or in the freezer for several months.
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