Raspberry Vegan Cheesecake

Guys I think this recipe, is my fave recipe from the blog. I can't even begin to describe them...the taste...the texture, they are amazing! 

If you have never tried a vegan cheesecake made with cashew nuts then now is the time. Once the cashew nuts have been soaked overnight, they blend into a creamy smooth mixture. Mixed with lemon juice and honey you end up with a mixture that tastes pretty similar to a traditional cheesecake that we all love.

You can use any sort of fruit powder in replace of the raspberry powder or you could even skip it enjoy it as a vanilla cheesecake :D

Raspberry Vegan Cheesecake



  • ¾ cup dates
  • ½ tsp vanilla
  • 2 Tbsp coconut oil
  • ¼ tsp salt
  • ¼ cup desiccated coconut
  • 1 cup ground almonds

Cashew Cheesecake Filling

  • 1 ½ cup cashews (soaked in water overnight)
  • ½ cup water
  • ⅓ cup coconut oil
  • ¼ cup honey
  • ¼ cup lemon juice
  • 2 Tbsp Fresh-As raspberry powder
  • 2 Tbsp Fresh-As freeze dried raspberries


  1. Soften dates in boiling water for 5 minutes. Drain well.
  2. Place dates in a blender and blend into a paste. Add into a bowl with ground almonds, coconut, salt, and coconut oil. Mix until well combined.
  3. Line a muffin tin with baking paper or use silicon cases.
  4. Place the date mixture into each of the cases and press down (this could be a little sticky!)
  5. To make the cashew cream, place all ingredients into a blender and blend until smooth. Pour the mixture into the muffin cases and sprinkle crushed freeze-dried raspberries.
  6. Place in the freezer for 1 hour to set or in the fridge for 3 hours before serving.

Serves: 6