Raw raspberry vegan cheesecake recipe

Raw Vegan Raspberry Cheesecake Recipe

A very simple raw, raspberry vegan cheesecake recipe using dates for natural sweetener and cashews for a delicious raw filling.



    • 1/4 cup raw hazelnuts
    • 1/4 cup raw Almonds
    • 6-7 pitted Medjool dates
    • 2 Tablespoons raw cacao powder
    • Pinch of sea salt


  • 2 cups raw cashew nuts (pre-soaked in water for about 6 hours or overnight then drained and rinsed
  • 1/2 cup frozen or fresh raspberries
  • 1/2 cup melted coconut oil
  • 1/3 cup agave or maple syrup or honey (add more if you like it sweeter)
  • 2 teaspoons pure vanilla extract
  • 1/2 tablespoon rose water (optional)
  • Pinch of sea salt


  1. Place the almonds and the hazelnuts in a food processor and process until you obtain a crumbly flour. Add the rest of the base ingredients. Pulse together until well mixed and press it into the bottom of prepared 7-inch spring from pan covered with a baking paper and put in the freezer momentarily.
  2. Rinse the food processor and process the cashew nuts until smooth and creamy.
  3. Add the rest of the filling ingredients, except the raspberries and blend until all mixed.
  4. Layer the two and top with any toppings you like.
  5. Pour half the mix to the crust and smooth out evenly using a spatula and place back in the freezer for about 10 minutes.
  6. Add the raspberries to the remaining mixture and blend until smooth.
  7. Pour the mixture on top of the cashew mixture, smooth out using a spatula and place back in the freezer for at least 5 hours.
  8. Remove from the freezer and release the springform pan and let it rest for about 15 minutes before enjoying.

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raspberry raw vegan cheesecake


One Comment

  1. I was looking for something exactly like this to make for my b day it looks amazing for the first time making it! I will keep you posted next month♡ Thanks!


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