Raw Chocolate and Raspberry Cheesecake

By Jordanna Levin |

I Quit Sugar - Raw Chocolate + Raspberry Cheesecake

Apparently, it’s not ethical to hire employees based on the time of year they were born.

If it was though, then perhaps we could have staggered the I Quit Sugar Team member’s birthdays throughout the year.

Instead, we all celebrate our birthdays in the first half of the year. This makes for a very uncelebratory time after June 6.

Luckily our new Intern Kate K is a September baby, which means for the first time since the I Quit Sugar Team has been a “team”, we were able to eat birthday cake together. Woo Hoo! And what a cake it was… super low in fructose too.

You lot thought it was pretty spesh too. We got a record number of likes when we posted it on Instagram on Tuesday afternoon and unsurprisingly you were all desperate for the recipe.

It was an adaption of our Raw Chocolate Cheesecake recipe from the I Quit Sugar Chocolate Cookbook. We altered it to suit Kate’s special request for chocolate and raspberries, and since you showed us so much love, we thought we’d return the favour and share it with you on the blog today.

Raw Chocolate and Raspberry Cheesecake

I Quit Sugar - Raw Chocolate + Raspberry Cheesecake


  • 2 cup pecans
  • 1/4 cup cacao powder
  • 1/4 cup rice malt syrup
  • 2 tablespoons coconut oil, melted
  • pinch of sea salt


  • 2 1/2 cups of raw cashews
  • 1/2 cup cacao powder
  • 1/2 cup rice malt syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla powder
  • 1-2 tablespoons of coconut milk (or milk of your choice)
  • pinch of sea salt
  • 1/2 cup frozen raspberries


  1. To make the crust, line the base of a round spring form cake pan with baking paper.
  2. Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined. Pour mixture into prepared pan. Press into base to cover evenly. Place in freezer to set.
  3. To make filling, process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter. Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
  4. Refrigerate for at least 2 hours.

This cake is incredibly delicious. We shared a few bites with the folk in our shared office, who were doubtful that a fructose-free cake could taste any good. Well, weren’t their socks blown off?! They’re still going on about it two days later.

So, next time you’re freaking out about birthday cakes and sweet treats at your next celebration, just take along an IQS special. Trust us – they won’t know the difference!

If you give this cake a go, make sure you take a snap, pop it on Instagram and tag it #IQS. We just love checking out your pics. Who knows – you might even get a re-gram!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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