Raw Vegan Raspberry Cheesecake

If I had to choose between baked and raw cheesecake I would definitely go for the raw one. Easy to make and tastes so delicious. Enjoy this raw vegan cheesecake made with cashews and raspberries.


Prep Time: 25 mins+ 5 hours
Cook Time: none
Yields: 10


  • For the Crust:
  • 1/2 cup almonds
  • 1/2 cup rolled oats
  • 1/2 cup dates
  • 1/2 cup dry cranberries
  • 1/4 cup raisins
  • 5 tablespoons melted coconut oil
  • For the Filling:
  • 2 cups cashews, soaked in warm water for 2 hours
  • 1 cup coconut cream
  • 1 teaspoon vanilla bean paste
  • 1/4 cup melted coconut oil
  • 2 tablespoons lime juice
  • Top Layer:
  • 1 1/2 cups frozen raspberries, slightly thawed


  1. Make the crust. Place all the ingredients into a food processor. Pulse until it becomes a sticky, crumbly texture. Transfer to a 20cm tart form tin with a removable bottom and press firmly into the bottom of the pan. Set aside.
  2. Make the filling. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy. Pour the mixture into the cheesecake pan on top of the crust. Add raspberries into a blender with the leftover cashew mixture and pulse until smooth and creamy. Pour on top of the cashew layer and using a knife create a swirl. Place in the freezer for at least 3 hours or overnight.
  3. Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. Slice and enjoy!

Nutrition Facts

Per serving: 331 KCALS | 19.9G FAT | 12.7G SAT FAT | 32G CARBS | 16.9G SUGAR | 4.9G FIBRE | 5.3G PROTEIN

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