Vegan Raspberry Cheesecake

Raspberry Cheesecake


For the Crust

1/2 cup almonds

1/2 cup pecans

1 cup soft Medjool dates

1/4 dried coconut

For the Filling

1 1/2 cups cashews, boiled then soaked in warm water for at least 20 minutes

1/3 cup coconut cream

3 tablespoons maple syrup

Juice and zest of 1 lime

Raspberry Puree

1 small package fresh raspberries, about 1 cup

1 teaspoon honey or maple syrup


Line an 8 X 8 casserole pan with parchment paper or spray with cooking spray.

To make the crust, blend the ingredients in a food processor until a dough-like texture forms. If too dry add a bit of water.

Press the mixture into the bottom of the casserole dish.

Clean the food processor then add the filling ingredients. Process until creamy.

Pour the mixture on top of the crust.

Mix the berries and sweetener in a high speed blender until smooth.

Slowly drip large dots of the berry mixture on top of the filling in the dish. Then use a long toothpick or end of a spoon to swirl the puree through to make a pretty marble design.

Cover mixture and freeze to set for a few hours before serving.

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