Raspberry Cheesecake

Created with love for Valentine’s day for those of you who are sharing it with someone special or for those who, quite simply, wish to treat themselves with a delicious and adventurous dessert (which is how I will always have my dessert – I don’t share!)

My Raspberry Cheesecake is beautifully light and creamy with a wonderful sweet aroma that fills your kitchen with the most wonderful smell. It brings love not only to your body but to your soul.


I am incredibly impressed with the results of this recipe as this is actually my first ever attempt at making cheesecake and it was my own creation! It is a lot easier to make than you realise, which probably why I could pull it off.


For the base

  • 30g oats
  • 20g coconut flour
  • 20g maple syrup
  • 15g Sukrin Gold
  • 15g melted coconut oil

For the filling

  • 180g cream cheese
  • 1 medium egg
  • 20g Sukrin Gold
  • 1/2 tsp vanilla
  • 30g Raspberries



  • Pre-heat your oven for Gas 3 or 160C
  • Begin by combining all of the base ingredients together until they form a sticky but soft mixture
  • Take your small ramekin and add in the mixture, patting down with your fingers or a small spoon so that it from a solid base.
  • Bake the base for 10 minutes until golden in colour
  • Whilst waiting for the base, make the filling by firstly whisking the egg in a bowl.
  • Add in cream cheese, folding egg in gently
  • Now add sukrin gold and vanilla (my vanilla was brought from Turkey, and is incredibly strong so very little is needed)


  • After the base is baked, leave to cool for 5 minutes then add the cream cheese mixture.
  • To make the marble effect, you will need to boil the raspberries in a small pan of water for 3-5 minutes.
  • Then sieve the raspberry juice out, pressing with the back of a spoon.
  • Pour slowly into the cream cheese and use a skewer to swirl the juice in.


  • Bake for 20 minutes in the middle of the oven, until edges are golden and the centre is still slightly wobbly.
  • Once baked, turn the oven off and keep the cheesecake in there with the door closed for around 40-50 minutes.
  • It will need to be refrigerated for at least 12 hours before serving


I truly hope you enjoy this recipe as it is my finest baking success yet. The aim is to be the next Mary Berry by the end of the year! But knowing my luck I will just have to settle for Mel or Sue’s job of test testing everyone’s bakes – it would be a hard life!

Remember to let me know what you think if you give this a go, tagging me on any posts and use the hashtag #thegrowingbutterfly

Happy Valentine’s Day

Share the love with those around you as well as remembering yourself!




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