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What if cheesecake could be healthy? Meet your new favorite dessert: Raw Vegan Raspberry Cheesecake.
This is the kind of dessert you didn’t know you needed but won’t be able to forget. Creamy, tangy, and perfectly sweet, this raw vegan raspberry cheesecake is a game-changer. It’s grain-free, processed sugar-free, and full of simple ingredients that come together for a treat as stunning as it is satisfying. Whether you’re hosting a dinner party or craving a wholesome dessert for yourself, these layered cheesecakes are the perfect balance of indulgence and health.
Cheesecake has been around for centuries, no joke! Ancient Greeks used it as an energy booster during the Olympics. But today’s version? A little more fancy and a lot more fun. This raw vegan raspberry cheesecake flips the script. It’s got all the creamy, dreamy vibes of a classic cheesecake without the dairy, sugar, or guilt trip.
Why should you care? This dessert is a triple threat: it’s healthy, easy to make, and crazy delicious. Packed with cashews, almonds, and raspberries, it’s like a treat and a snack teamed up for the ultimate win. Plus, it’s perfect for impressing your friends or just treating yourself.
Who knew dessert could feel this good?
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Raw Vegan Raspberry Cheesecake
- Prep Time: 30 minutes
- Set Time: 120 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dessert
- Method: Easy
- Diet: Vegan
Description
Think cheesecake is all sugar and dairy? This Raw Vegan Raspberry Cheesecake says otherwise!
Ingredients
Crust
- 1 1/2 cups sliced almonds
- 2 tbsp unsweetened coconut flakes
- 3 large Medjool dates, pitted
- 1/2 tsp vanilla extract
- 1–2 tsp water
- Pinch of salt
Filling
- 2 1/4 cups raw cashews
- 3/4 cup water
- 3/4 cup freshly squeezed lemon juice
- 3 tbsp honey or agave nectar
- 1 tsp vanilla extract
- 3/4 cup coconut oil, melted
Topping
- 1 cup raspberries (fresh or frozen)
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp water
- 1 cup reserved filling
Instructions
Crust
- Soak the almonds in water for about 30 minutes, then chop into smaller pieces.
- Add the almonds and coconut flakes to a food processor and pulse until crumbly.
- Toss in the dates, vanilla, water, and salt.
- Process until it sticks together when pressed.
- Divide the mixture evenly among six dessert glasses, pressing it firmly into the bottom to form the base.
Filling
- In a high-speed blender, combine the cashews, water, lemon juice, honey, vanilla, and coconut oil.
- Blend until the mixture is velvety smooth!
- Scoop out 1 cup of this filling and save it for later.
- Divide the remaining filling among your dessert glasses or any other small containers, smoothing it over the crust layer.
- Pop the containers into the freezer while you make the topping.
Topping
- Blend the reserved filling with raspberries, lemon juice, and water until creamy.
- Spoon this raspberry mixture over the set filling layers in your glasses.
- Freeze the glasses for about an hour, then transfer them to the fridge for another 1–2 hours.
- You want them cold but not icy, so let them defrost in the fridge if needed before serving.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes, and source: DIL Sarien
This Raw Vegan Raspberry Cheesecake is proof you can have it all: flavor, health, and simplicity.
Why do you need to make this Raw Vegan Raspberry Cheesecake?
This recipe delivers a creamy, tangy dessert that feels indulgent but is completely guilt-free. The nutty almond crust pairs perfectly with the velvety cashew filling, and the fresh raspberry topping adds just the right amount of tartness. It’s grain-free, processed sugar-free, and requires no baking, perfect for a quick, impressive treat.
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