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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! raw vegan raspberry cheesecakes 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! raw vegan raspberry cheesecakes 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
raw vegan raspberry cheesecakes 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!) raw vegan raspberry cheesecakes

Some other favourite vegan cheesecake recipes from the blog:

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raw vegan raspberry cheesecakes

Raw vegan raspberry cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Jess
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Description

Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free


Ingredients

Base

Cheesecake

Raw icing (optional) 


Instructions

  1. 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.
  2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
  3. 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.
  4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
  5. Let freeze for 4 hours then remove from freezer and serve
  6. 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.

These raw vegan raspberry cheesecakes are a healthy no-bake dessert that is gluten-free, refined sugar-free and easy to make!

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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70 Comments

  1. Antonia Sattler says:

    Any difference in using coconut cream to coconut MILK?

    1. Jessica Hoffman says:

      Hi Atonia, here coconut milk and coconut cream are the same thing. It’s labeled as “coconut milk” and comes in a can. You do NOT want to use a diluted coconut milk that comes in a carton for drinking. Hope this helps!

  2. Georgia says:

    Made this cake in a big tin for my daughter for her 1st birthday. So delicious!!! It didn’t need the icing and next time I make it I won’t bother with the icing. It’s a bit flavourless and the recipe makes a large volume. I also used hazelnuts for the base instead and it was divine. 

    1. Jessica Hoffman says:

      So happy you enjoyed it! 🙂

  3. Sandra N says:

    Hi there thank you for sharing. Can I use a liquid form of coconut oil? Like this?

    Thanks!

    1. Jessica Hoffman says:

      Hi Sandra, for this recipe you need to use coconut oil that is solid at room temperature!

  4. Lea says:

    I was never good at making cheesecake but I want to improve so I can make these cute little cakes!! They look delicious!

  5. Sunny says:

    I made the cakes so far and they look divine! Just a question about the icing I have the icing ready and stored in fridge, can I pipe onto cakes and then refreeze with icing or do I need to ice just before serving? Thanks! 

    1. Jessica Hoffman says:

      Hi sunny, you can pipe and then refreeze them if needed 🙂

  6. Gracelynn says:

    omg so good!!! took a lot of dishes, but totally worth it!! thank u for another awesome recipe!!

    1. Jessica Hoffman says:

      So happy you enjoyed it! 🙂

  7. sara says:

    what can i use instead of coconut oil as it is bad for you

    1. Jessica Hoffman says:

      Hi Sara, the coconut oil in this recipe, unfortunately, cannot be replaced.

    2. Nicole says:

      Unrefined coconut oil is quite healthy actually.

  8. Hannah says:

    Just perfect, easy, tasty, healthy and quick! I keep them in the freezer and lift out 10-20minutes before serving. Not too sweet and guilt free. 5 stars x

    1. Jessica Hoffman says:

      Thanks for the review Hannah, glad you enjoyed!