It’s not always a white Christmas. Down-under it’s quite a hot Christmas and for that, we’re serving up this delicious Raspberry Ice-Cream Cheesecake Slice!

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  • Serves: 12
  • Prep: 20 minutes
  • Cook: 15 minutes
Metric | Imperial Measurement Conversions


  • 525 g rolled oats (5 cups)
  • 120 g almond meal (1 cup)
  • 70 g unsalted butter, melted
  • 95 g Natvia (½ cup)
  • 250 g cream cheese
  • 120 g ricotta (½ cup)
  • 1 tablespoon lemon juice
  • 250 g raspberries (2 cups)







  1. Combine the oats and almond meal in a food processor and blitz until fine. Add the butter and process until combined.
  2. Press into the bottom of a brownie tin. Smooth the top. Place in the refrigerator
  3. Combine the Natvia, cream cheese and ricotta and lemon juice in a food processor and process until smooth.
  4. Heat ¾ of the raspberries in a bowl in the microwave, Add 1 tbs water and mix to combine.
  5. Stir the remaining berries through the cream cheese mixture. Spread the cream cheese mixture over the base. Smooth the top
  6. Spread the raspberry mixture over the top. Cover and place in the freezer to set for at least 4 hours
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    28.3g 9.7g 21.6g 1510 360 120g
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