A Vegan Raspberry Cheesecake blends creamy cashew-based filling with tangy raspberries on a nutty crust. Sweetened with maple syrup and flavored with vanilla, this indulgent dessert is both dairy-free and delightful. Garnished with fresh raspberries and a mint leaf, it’s a luscious treat that’s perfect for any occasion.
This recipe is part of my Feel Good Treats Summer series, where we’re all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Raspberry ‘Cheese’ Cake
Course: Vegan, Gluten Free, Refined Sugar Free, Dairy Free1
10-inch cakeIngredients
- Crust
1 cup Dates – pitted
1 cup Pecans
Pinch Sea Salt
- Cheesecake Filling
2 cups cashews – soaked and drained* *
½ cup filtered water
½ cup Maple Syrup
½ cup melted coconut oil
½ Tablespoon vanilla extract
2 Tablespoons lemon juice
2 teaspoons of vanilla bean paste (or vanilla extract)
Pinch Sea Salt
- Berry Swirl / Sauce
2 cups of fresh or frozen raspberries
⅓ Cup Maple Syrup
Pinch Sea Salt
Directions
- *OVERNIGHT ALERT: soak the cashews overnight in enough water to cover them.
- Crust
- In a food processor, puree the dates, pecans and sea salt until the mixture is sticky but still has texture.
- Press into the bottom of a 10 inch spring form pan and place in the freezer for 15 minutes, or until chilled and firmed.
- Filling
- In a high speed blender or food processor, combine soaked (drained) cashews, water, maple syrup, melted coconut oil, vanilla extract, lemon juice, vanilla bean paste and salt.
- Blend on high for a few minutes until the mixture has a velvety smooth texture.
- Raspberry Swirl
- Add defrosted raspberries, maple syrup and salt to a small saucepan.
- Bring to a simmer over low heat and cook for 5-10 minutes, stirring occasionally until the mixture is reduced by half (approximately 3/4 cup).
- *You can use any berry you’d like. I like raspberry and strawberry best. But feel free to use a a favourite local + seasonal berry you have available.
- Assembly
- Transfer the “cheesecake” filling into the chilled spring form pan on top of the crust.
- Once the filling is all added to the pan and level, you can add small dollops of the raspberry puree to the top and use a skewer or toothpick to swirl a design onto the top.
- Reserve extra puree to serve alongside the cake.
- Freeze the spring form pan cake for one hour or until firm.
- To Serve
- Remove cheesecake from freezer for 5 minutes before serving. Cut into slices with a sharp knife (warmed in hot water for ease). Top with raspberry puree. Enjoy!
- Store remaining slices in the freezer until ready to enjoy.
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