Raspberry and rose cheesecake

Now that it's officially summer a wonderful and super easy dessert to shine even on a special occasion.

What I love most about this recipe is that you can add ingredients that are good for you without anyone noticing. Here I've added the mix - Pure Beautyfor a daily dose of collagen and Beauty Drops to strengthen connective tissue and bring more firmness and elasticity (desserts can be good for you after all!).


Raspberry and Rose Chessecake

Serves 6 to 8


  • 1 cup almonds, skinned

  • 10 medjool dates, pitted

  • 1 cup shredded coconut

  • ½ cup chia seeds

  • 1 tablespoon of coconut cream (that thicker part when you open a can of coconut milk)

  • 1 teaspoon vanilla

  • 1 teaspoon lime zest

  • 1 teaspoon grated ginger

  • A pinch of salt


  • 1 cup frozen raspberries

  • 2 teaspoons of Pure Beauty

  • ½ lime, zest and juice

  • 4 to 6 pipettes of Beauty Drops

  • ½ cup maple syrup or honey

  • 500 ml strained vegetable or Greek yogurt

  • 1/3 cup coconut milk


To serve

  • Rose petals

  • Fresh raspberries



  1. Line the base of a small springform pan with baking paper. Set aside.

  2. To make the basePlace the almonds in a food processor and blend for 1 minute until finely chopped. Add the remaining ingredients and blend until the mixture starts to stick together. Turn into the prepared tin and gently press down with your fingers to create a level base. Store in the fridge until needed.

  3. To make the fillingplace the raspberries, the Pure Beauty, lime zest and juice, the Drops of Beauty and the maple syrup in a blender jug. Blend until creamy.

  4. In a large bowl, combine the strained yogurt and coconut cream. Add the raspberry mixture and stir gently. Taste and, if necessary, sweeten more. Pour the mixture over the base of the tart. Store in the fridge for 1 hour or until firm.

  5. Decorate with edible rose petals and raspberries. Serve.

    *If desired, you can store in the freezer, tightly covered, for up to 1 month. Allow to soften at room temperature before serving.