Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Raw Vegan Raspberry Cheesecake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Raw Vegan Raspberry Cheesecake

Grain-Free, Processed Sugar-Free



1 ½ cups of sliced almonds
2 tablespoon unsweetened coconut flakes
3 large Medjool dates, pitted
½ teaspoon vanilla extract
1-2 teaspoon water
pinch of salt


2 ¼ cups of raw cashew nuts
¾ cup water
¾ cup fresh squeezed lemon juice
3 tablespoon honey or agave nectar
1 teaspoon vanilla extract
¾ cup coconut oil, melted


1 cup raspberries (I used frozen raspberries)
2 tablespoon freshly squeezed lemon juice
1 tablespoon water
1 cup of the filling



1. Soak dates in water for about 30 mins, then chop
2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture
3. Add dates, vanilla extract, water, and salt and process until well combined
4. Divide the dough between 6 dessert glasses and press to the bottom of the glass


1. Blend cashews, water, lemon juice, honey, vanilla extract, and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!
2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
3. Place glasses in freezer while making the topping


1. Combine the filling that you have set aside with raspberries, lemon juice, and water in a blender and blend until creamy and smooth.
2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).

Photo and prepared by: Esme Slabs
Source: Sarien Slabbert

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment