These raw vegan raspberry cheesecakes are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like!
Since Valentine’s day is less than ten days away I figured it’s time to post up a valentine’s day appropriate recipe.
I did, however, want to make a dessert that can be enjoyed all year round for any holidays, or just on its own!
One thing I love about these raw vegan raspberry cheesecakes is that they can be made into individual portions, or you can make them as a whole cake. I personally love them as individual cupcakes because they’re perfectly portioned!
You don’t have to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. You can enjoy them on your own, or with friends and family. (Which is what I did!)
These raw vegan raspberry cheesecakes are:
- raw & vegan (I know, “duh”…but I had to put it)
- gluten-free
- refined-sugar free
- filled with healthy fats
- made with fresh fruit
The base is made out of only two ingredients, Medjool dates and almonds. The filling is made out of a cashew base, which gives the cheesecake a creamy texture.
You can soak the cashews overnight, or if you’re in a bit of a hurry you can soak them in boiling water for an hour or two. (Though if you soak them overnight your cheesecakes will be creamier!)
I’d also recommend making these raw vegan raspberry cheesecakes in a high-speed blender or powerful food process for the creamiest results.
You can substitute the maple syrup in this recipe for agave, brown rice syrup or honey if you prefer. You can also substitute the coconut milk for any other plant-based milk. (But the coconut milk is the creamiest!)
Some other favourite vegan cheesecake recipes from the blog:
- Vegan dragonfruit cheesecake bars
- Vegan mango cheesecake bars
- Vegan strawberry vanilla cheesecake bars
- Vegan pumpkin spice cheesecake bars
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PinDescription
Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free
Ingredients
Base
- 1 cup almonds
- 1 cup Medjool dates
Cheesecake
- 2 cups raw cashews (soaked overnight, rinsed, and drained)
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup raspberries
Raw icing (optional)
- 1 1/2 cup cashews (soaked overnight)
- 1/3 cup raspberries
- 3 tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup almond milk
- 1 tsp vanilla extract
Instructions
- In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
- Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
- Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
- Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
- Let freeze for 4 hours then remove from freezer and serve
- To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes
Notes
- Serve these frozen or let them thaw for 10 minutes for a creamy texture.
- Store these cheesecakes in the freezer.
- To make an “ombre” color effect, add 1/4 of the raspberries for a pink layer, and then the rest of the raspberries for a darker pink layer.
Nutrition
- Serving Size: 1 bar
- Calories: 512
- Sugar: 26g
- Fat: 37g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
Keywords: healthy dessert, raw vegan, raspberry cheesecake
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annabel miller
July 6, 2019 at 8:20 amHello, these look amazing. I would like to make the recipe into a cake, can you suggest what size tin to use please. You mentioned in another email that the mix would make a small cake or double the mix for a larger one but what tin sizes do you mean? Thanks.
Jess
July 6, 2019 at 1:56 pmHi Annabel, an 8-inch cake pan would work well!
Robin
May 6, 2019 at 6:37 pmCan you use coconut milk instead of almond in the icing?
Jess
May 6, 2019 at 8:08 pmHi Robin, yes absolutely!
Coral
May 14, 2019 at 10:52 pmThank you for this recipe, it worked really well 🙂 I used the walnut, date & cacao base from your dragonfruit bar recipe and only had cherries so whizzed those for the top layer. Topped with some cacao nibs and it looked and tasted great!
★★★★★
Jess
May 15, 2019 at 6:48 amThank you for the review Coral! Sounds delicious cacao nibs must be so good with this!
Lisa
April 27, 2019 at 8:19 pmHave you used aunty other fruits to get different colors? Does it seem like the “cheesecake” flavor would potentially pair well with other fruits?
Jess
April 28, 2019 at 2:42 pmHi Lisa, you can absolutely use some other types of fruit! Mango, strawberry, blueberries, blackberries or passionfruit would work really well. I’d say any fruit that isn’t too watery. (i.e. like grapes) would work fine!
Natasha Thompson
April 12, 2019 at 10:14 pmJust made these for a baby shower and they are so pretty. Just wondering if you have any tips on perfecting the layering? I think my silicone cupcake tray was a bit small so my two pink layers sort of mixed into one.
Jess
April 12, 2019 at 11:55 pmHi Natasha! If you want absolute perfect layers you can place the tray in the freezer for about 15 minutes between each layer that will really help (if you have the time to do so!)
Erica
March 3, 2019 at 6:54 pmHi can you use frozen raspberries or do i need to thaw them out first. Thanks
Jess
March 3, 2019 at 10:36 pmHi Erica, frozen raspberries work fine! You’ll want to thaw them out first before using them.
Niki
November 4, 2018 at 12:53 pmHi, you list coconut milk in the cheesecake recipe, it is ok to use soya? Thanks
Jess
November 4, 2018 at 7:45 pmHi Niki, I recommend to stick with coconut milk since it has a higher fat content and is what leads to the cheesecake being thick and creamy and having a rich taste!
Niki
November 4, 2018 at 8:27 pmThank ever so much 🙂 🙂
Jess
November 5, 2018 at 3:59 amMy pleasure Niki!
Jess
October 16, 2018 at 6:59 amCan I ask what the pink sprinkles are on top of the cake? How do I make these?
Jess
October 16, 2018 at 12:06 pmHi Jess, these are decorated with freeze-dried dragonfruit powder and edible flower petals!
Clare
August 27, 2018 at 4:37 amHi there, could I use almond meal/ground almonds with the dates for the base? Nuts are really expensive in NZ but I have tons of ground almonds!
Thanks
Jess
August 27, 2018 at 1:41 pmHi Clare, absolutely! Since you’d be grinding up the almonds anyways you can just go ahead and use almond meal instead. Enjoy!
Rosie
August 23, 2018 at 10:47 amCan I use canned coconut milk?
Jess
August 23, 2018 at 12:13 pmHi Rosie, yes absolutely!
Kal
July 22, 2018 at 3:01 pmCan you make one big cake with this recipe? Approx what size mould would you need?
Jess
July 24, 2018 at 1:35 amHi Kal, yes you could! I believe the recipe would be enough to make one small cake. You can double the recipe if you’d like to make a larger cake.
essie
June 29, 2018 at 7:25 amI love tihs recipe and I’m going to make it rigth now!!! But one question… it’s a cheesecake, but it has no cheese?
xxx
Jess
June 29, 2018 at 11:51 amHi Essie, this recipe is for a vegan cheesecake! Vegan recipes do not use any animal products or animal byproducts, which means they do not use any dairy. So this is a dairy-free cheesecake!
pamela
May 31, 2018 at 6:44 pmHi Rachel, I am in LOVE with these cakes and would love to make them for saturday (day after tomorrow) for a catering party.. Only thing is that I am not sure about the weight of the medjool dates.. Sounds strange maybe but in my country some smaller ones are also called medjool.. Could you help?
THANKS
Jess
May 31, 2018 at 7:20 pmHi Pamela, maybe they are different! It should be about 1 cup of dates, I’ve updated the recipe to reflect that amount. I recommend medjool dates because they are stickier, but you can use any dates. If your dates are a little dry, just soak them in warm water for 5 minutes, then drain them and use them. Hope this helps!
Hazel
September 8, 2018 at 1:54 pmHi! Is that 1 cup dates pitted or not?
Jess
September 9, 2018 at 3:25 amHi Hazel! It’s one cup of pitted dates!
rachel
February 27, 2018 at 10:22 pmcan you replace the cashews with anything as i am allergic?
Jess
February 27, 2018 at 10:35 pmHi Rachel, unfortunately, I don’t happen to know of anything you can sub cashews for in this recipe. I have seen some raw vegan cheesecake recipes that use buckwheat groats as the base instead of cashews, but I haven’t tried using them myself so I can’t guarantee that they will work. I’ve also seen vegan cheesecake recipes that use soft tofu as a base so that could be another good option for you!
Isabella
February 8, 2018 at 7:18 pmThis looks super Yum! I’m so glad I found your website. Did you add a few raspberries to the icing to make it pink? Don’t see any in the ingredients though. Going to make these for sure!
Isabella
February 8, 2018 at 7:19 pmLol, sorry, I just saw the notes! ?
tanya westby
March 3, 2018 at 9:23 pmI don’t see the notes about making the icing pink? Do I add some raspberries?
Jess
March 3, 2018 at 11:20 pmHi Isabella, If you’d like to make it pink add a handful of raspberries 🙂
Jess
February 9, 2018 at 12:20 amHi Isabella, no worries! And yup that’s it! Just add some raspberries to make it pink 🙂
Nisha / @rainbowplantlife
February 6, 2018 at 6:35 pmThese mini cakes are so adorable, Jess! Just in time for Valentine’s day too! Love how perfect the cashew frosting is – I have to try that soon!