Raspberry cheesecake without baking and "milk" that can be eaten by children: an exclusive recipe

If your child loves desserts, and you don't always have enough time to cook for them separately, this option is perfect. It will satisfy the whole family. Besides, raspberry cheesecake is quite simple to make – you don't need to do any traditional baking. Another plus is that you don't have to look for dairy products for this dessert.

The exclusive recipe shared with FoodOboz was created by pastry chef Viktoriia Vorokh, especially for children. But adults will surely enjoy this cheesecake too.

Ingredients for the base:

1. Pitted dates – 150 g

2. Almonds – 150 g

3. Cinnamon – a pinch

Ingredients for the raspberry mass:

1. Raspberries – 400 g (can be replaced with any other berries)

2. Starch – 20 g

3. Cashews – 200 g

4. Coconut milk – 250 ml

5. Coconut oil – 6 tbsp

6. Lemon juice – 1 tbsp

Preparation of the base:

1. Wash the almonds, dry them, and lightly fry them in a frying pan.

2. Wash the dates, and remove the pits. If the dates are not soft enough, then pour boiling water for half an hour.

3. Grind almonds in a blender, add dates and cinnamon. Grind until soft.

4. Take a pastry ring with a diameter of 18 cm. Cover the bottom with foil. Put acetate or cling film inside the ring so that the cake can be easily separated.

5. Put the resulting mass on the bottom of the ring. Put in the refrigerator for 4 hours. Or in the freezer for an hour.

Preparation of raspberry mass:

1. Wash the cashews and cover with boiling water for 3 hours.

2. Boil the raspberries in a saucepan, blend, and grind through a sieve. Add starch and cook for 2-3 minutes.

3. Melt the coconut oil.

4. Drain the water from the cashews. Blend. Add coconut milk, melted coconut oil, raspberry puree, and lemon juice. Blend everything again.

5. Pour into a pastry ring. Put in the freezer overnight.

6. Before serving, remove from the freezer and refrigerate for 2-3 hours.