Coconut Raspberry Cheesecake (AIP-friendly!) — Recipe by Mickey Trescott

May 4, 2013 in Categories: , , by

Print Friendly

8673990300_15f16cd8ef_cThere aren’t many desserts that are autoimmune protocol friendly.  But, even if you’re following this super strict modification of the paleo diet, there are still reasons to celebrate with food and times when a decadent dessert is appropriate!  This is why I am so thrilled to share this recipe preview from Mickey Trescott’s new cookbook The Autoimmune Paleo Cookbook

Because who doesn’t need raspberry cheesecake from time to time!?

Have you been wondering if this cookbook is worth it?   You can read my full review here.  If you’ve been humming and hawing, I think this recipe will convince you that yes, yes this book is worth every penny!  And this isn’t the only decadent dessert in The Autoimmune Paleo Cookbook, which contains 110 tantalizing recipes that completely comply with the autoimmune protocol!

Buy The Autoimmune Paleo Cookbook Now!

 

Coconut-Raspberry “Cheesecake”

Coconut Raspberry Cheesecake (paleo autoimmune protocol-friendly!) | The Paleo Mom

Crust Ingredients:

Filling ingredients:

1. Place the jars of coconut oil, coconut butter and raw honey in a pan with very hot water in order to let them soften.

2. To prepare the crust, preheat your oven to 325 degrees. Strain the dates and place in a food processor or high-powered blender with the melted coconut oil. Blend for 30 seconds or so until a chunky paste forms. Be warned you may have to stop and scrape the sides if you are using a blender, and the oil will not completely mix with the dates, but the crust will still turn out fine. Combine the coconut flour, shredded coconut and salt in a bowl. Add the date paste and mix thoroughly. Place the mixture into the bottom of an 8″ spring-form pan, pressing the mixture down evenly. Use a small spatula to clean up the top edge around the sides of the pan, where the filling will meet the crust. Bake for 30-35 minutes, until the crust browns and hardens a little bit. The texture will still be soft until it finishes cooling. Set aside while you make the filling.

3. To make the filling, combine the raw honey, coconut butter, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla extract, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.

4. Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.

Coconut Raspberry "Cheesecake" (paleo autoimmune protocol-freindly) | The Paleo Mom

Buy The Autoimmune Paleo Cookbook Now!

Comments

This is just what I needed to see! I was feeling very sorry for myself (oh hell, i still am) because I’ve almost come to the conclusion that tomatoes are the problem. My beloved tomatoes. I got rid of them and my skin cleared up and I brought them back in and I broke out again… But before I went off the pill, I was eating tomatoes and my skin was fine then I went off it, broke out, went back on the pill and never really recovered.

I want to get this book. Maybe it’ll perk me up and make me feel like I’ll actually be able to make tomato-free meals that my boyfriend will eat too without thinking I’m a crap cook :(

yum recipe. could you also do with avacado and agar agar to set it …not sure what the color would look like ..maybe with chocolate added as a variation on pink:) will give this a shot …all the way over in Ireland – love the blog.

The recipe said:

3. To make the filling, combine the raw honey, coconut butter, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla extract, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.
4. Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.

Please tell me is the Tapioca Starch pre cooked or it is ok to eat it as is ?

How many servings does this recipe make? I was thinking about trying to scale back the recipeor maybe making mini-cheese cakes. Also it sounds like the crust recipe itself would be a great energy bar!

Making this for my birthday and all the filling will not fit in my NorPro 8″ springform pan. I had 2 cups of filling left, and the pan was filled to the brim. I ended up pouring the extra into custard dishes to set up. The crust was very thick too. Other than that, so far, so good and the crust smells divine. Regardless, I am looking forward to my treat! I will use my 9″ or 10″ springform next time I make it. Looks delicious! Thanks for making birthday cake possible on AIP!

Just made this cake for my husbands birthday and it is so delicious! We have a lot left over and I was wondering if this would freeze well? Thank you!

I made this recipe into mini cheesecakes. Here are my notes!

Because I only have one mini cheesecake pan and I anticipated that the filling would harden up if I stored the excess in the fridge overnight, I made half the filling at a time. Other than halving the amounts of the filling each time I made it, I didn’t make any other changes in the recipe as written.

The date crust was easy to make in my food processor. The extra crust mixture kept well overnight until I could soften it up and form the next batch of crusts. It made enough crust for 3 dozen mini cheesecakes. Of course, I could only do a dozen at a time!

The filling made enough for two dozen cheesecakes, so I had to run out and get more filling ingredients to do the final dozen. It’s possible I filled the cheesecake molds too high and that’s why the filling and crust amounts didn’t “match.” Your results may vary!

The recipe is not joking when it says to set the jars in very hot water to soften! I spent way too long trying to dig precious, expensive, hard ingredients out of their various jars without wasting any.

It took me much longer than 5 minutes to combine the filling ingredients on the stove. As soon as I poured the liquid coconut oil into the pan of frozen raspberries, it hardened right up. It took the ingredients at least 10 or 15 minutes to liquefy on the stovetop, and I had the heat on medium. Maybe it affects my story if I say that my house is about 60 degrees F right now. :)

With all that said :

DELICIOUS, BEAUTIFUL, and SEXY little cheesecakes! They look like something that would be served at a fancy restaurant. Yes, the ingredients are expensive, but the recipe is SO good. The sweetness of the dates sets off the tartness of the raspberry filling. No one would believe this is vegan and gluten-free.

This is a definite “repeat” in my book. THANK YOU for creating this recipe! It’s so good!

I made this recipe yesterday evening and have yet to try it! I’m afraid my filling is a little off, seeing that I tried measuring cups with half-solid ingredients ;)

That said, it smells good, looks exactly like the picture above and will definitely be a treat! I did use arrowroot powder instead of tapioca starch; couldn’t find that in the store. Is there a difference in flavor?

regards from the Netherlands!

I made this and it is incredible! I used an 8″ Kaiser and had enough filling left to fill 4 ramekins and the crust seemed thicker than the picture as well, but I’m not complaining, it was fantastic!

Has anyone tried this using any other type of fruit besides raspberry? Considering making this for my birthday on Friday and curious if anyone’s tried any other fruits to flavor.

I made this yesterday and it was absolutely fantastic- better than I could have imagined. The one change I made was to strain the filling through a sieve before I poured it into the crust because I can’t stand raspberry seeds. The result was smooth and creamy and perfect! Am already thinking of how to modify for the holidays- I think maybe a pumpkin version would work amazingly well!

Hi, not sure if you will see this in time…but I am hoping to make this dessert for Xmas…four days time. I have an abundance of nectarines and they are about to go “off” I was wondering, if I stewed them up, froze them and then used them….would it work (I am not sure if its paleo..but that doesn’t matter too much)….they probably wouldn’t be as sweet as raspberries…that’s fine also…what do you think? would frozen nectarine pulp work????? (ps, love your site…looking at it all the way from New Zealand)

Hi!
I’m going to make one today. Do you think I can use blueberries instead of raspberries? That’s what I have in my freezer. It looks awesome!

Mainly because being called a common sensitivity is purely anecdotal and studies of allergy to tapioca (of course that’s different from sensitivity) show that it’s not that common at all. Fish, shellfish and citrus are all also included on the AIP and are much more common allergens.

I made this for my daughter-in-laws birthday. It was very fun to make and amazing to eat!!1 I made it from frozen organic strawberries and put in 1/4 less cup of honey. All of us did feel it was very rich and a little slice goes a long way. I might even consider putting in less honey next time. Thanks for the recipe!!!

Today I tried making this with mixed blueberries, blackberries, and raspberries instead of only raspberries and it turned out great! I made it last time (as instructed in the recipe) in an 8″ springform and had a lot of filling left over. This time, I made it in a 10″ springform and the entire recipe fit into the pan perfectly. Amazing recipe! So tasty. Thanks!

Leave a Reply

Sign up for my FREE weekly newsletter!

Stay up-to-date, never miss a post, and get exclusive content and coupons! Sign up now and you'll get a FREE Paleo Quick-Start Guide!

We will never share your information with anyone.