Lemon Hibiscus Raspberry Cheesecake

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Today's cheesecake recipe is so perfect for the summer months when you want a flavourful, light, and refreshing dessert - and even better that its raspberry season right now. There's just something special about the raspberry- lemon - hibiscus combo. This was inspired by my raspberry hibiscus chia pudding!

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Lemon Hibiscus Raspberry Cheesecake

Make the hibiscus sauce first so that you don't have to wash the blender before making the filling, and then chill the sauce while making the rest of the cake so that it can thicken slightly. It makes a thick 6" cake or you could turn it into a 7" cake.

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Hibiscus Sauce

1/3 cup chilled hibiscus tea*

2 large dates, chopped

1/4 slightly heaping cup raspberries

Blend all ingredients until smooth.

Crust

1/2 cup sunflower seeds

1/3 cup shredded coconut

1/4 cup pitted dates

1/2 - 1 teaspoon water

Process the seeds and coconut in a food processor. Add the dates and process until they're broken down. Add the water and pulse to combine. The mixture should hold together when pressed in your hand. Press into the bottom of a 6" spring form pan.

Filling

2 1/2 cups raspberries

1 1/4 cups cashews

3 tablespoons lemon juice

1 teaspoon lemon zest

3 tablespoons hibiscus tea (super concentrated*)

3 tablespoons maple syrup

5-7 drops stevia

1/2 cup melted coconut oil

Blend all but the stevia and coconut oil until smooth and creamy in a high speed blender. Add the stevia and oil and blend again. Taste and add more stevia as desired. Pour the filling over the crust. Pour blobs of the sauce over the top and use a chopstick to push it down into the filling and then swirl it around. Use as much sauce as desired but I like to save some to serve on the side with each piece or drizzle it on the plate.

* Make a strong brew of tea by steeping a few tablespoons of dried hibiscus with 2/3 cup boiled water. Chill in the fridge.

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And for another great raw cheesecake recipe, check out my Superfood Chaga Cheesecake recipe HERE.

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3 Comments
  1. Donna
    July 3, 2015 at 05:36
    Reply

    Should I soak the sunflower seeds for better nutrition?

    • sweet_raw
      October 16, 2016 at 17:00
      Reply

      If you soak them, then you have to dehydrate them otherwise it will be a soggy crust.

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