Raw Vegan Raspberry "Cheesecake"

Raw Vegan Raspberry
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 314.2
  • Total Fat: 20.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.9 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Raw Vegan Raspberry "Cheesecake" calories by ingredient
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This recipe is for delicious, rich, creamy and decadent raw, vegan raspberry "cheesecake". This recipe is for delicious, rich, creamy and decadent raw, vegan raspberry "cheesecake".
Number of Servings: 15


    10 plain digestive biscuits or vegan Graham crackers
    1 cup raw almonds
    0.5 cup pitted dates
    1 tbsp virgin coconut oil
    8 raspberries

    2 cups pre-soaked raw cashew nuts
    1 cup pre-soaked raw almonds
    0.5 cup agave, maple syrup or honey
    3 cups raspberries (I used slightly thawed frozen ones)
    0.25 cup cold water
    1 tbsp virgin coconut oil

    Extra raspberries for decoration


This recipe was found on one of many wonderful websites; made, tasted and shared by me.


First pre-soak the cashew nuts and almonds for your filling in spring water for a couple of hours.

Next, place your nuts into a blender and process until broken down, but not into powdered crumbs,its great when you leave the nuts in small pieces, so that they show themselves off at the base when you slice into the magic of it. Now place the nuts in a bowl, and set aside for a few moments.

Next, process your biscuits into crumbs, and add them with the almond pieces into a bowl.

Now its date time ! Process your pitted dates in the processor until they form a paste. Then add in the berries and the coconut oil.

Now, add your nuts and biscuit crumbs to the processor and process for 5 seconds you need only pulse it for 3 seconds just to mix it we dont want a paste here. Then transfer the mixture into your tin base, pressing it down as evenly as you can. Now lets go make the filling.

Very easy just give your processor a clean-up, add the nuts, and process into crumbs. Then add the remaining ingredients, and process until smooth taste for sweetness.

Spoon this mixture onto your biscuit base, and even out with your spatula.

Last touch is the rasberries. Make sure that you decorate them as befits your liking.

Place in the refrigerator for 24 hours before taking out and cutting it it cuts beautifully after a day. Enjoy !

Serving Size:15 pieces

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