Quinoa Raspberry Baked Cheesecake

Cheesecake made from quinoa flakes, topped with rasberries and icing sugar

160g chopped dates
80g Quinola flakes
25g desiccated coconut
20g maple syrup
45g coconut oil
125g caster sugar
2 tbsp. corn flour
150g fresh raspberries
1 tsp. vanilla essence
3 eggs
140g Greek yogurt
500g creme cheese


Add all the ingredients of the cheesecake base. In a pan suitable for oven. Loose base cake tin. Press down to cover the base.

Add the layer on the cheesecake base and then bake at 160° for 50 minutes. When it’s ready, top with raspberries and strawberries. Sprinkle ice sugar on top. You can add some mint leaves if you wish.

Vegan option: It’s very easy to find a vegan cream cheese or a dairy free one (ours is by daiya). Alpro soya yoghurt as a switch works well too. As does switching the eggs for flaw eggs.