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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