Vegan Raspberry Cheesecake

I’ve been making this cheesecake since a dinner party a few years back required that I bring a vegan dessert. It’s visited about 5 gatherings since and is always met with much praise–it’s a foolproof recipe that is bound to please everyone, no matter what their dietary restrictions are. And to those folks with no specific dietary restrictions, it’s simply an amazing cheesecake that isn’t a bajillion calories. 

I can’t say enough about how close in flavor it is to the real thing without using anything but fruits, nuts, and a little agave. This is also a raw dessert, set to serve by freezing (rather than baking) which means it lasts weeks frozen, making it so easy to pop out for a quick dessert. Now I’m a relatively (joke) honest gal so I will say that the prep does require you wait a good couple hours for the almonds and cashews to soak so the underlying ingredient in all of this is a little patience. This doesn’t however, mean the recipe is difficult, so don’t walk away so fast. 

I have always made this recipe as one large cheesecake, served in slices but today, I decided to twist it up a bit and make mini little guys–you can choose your own destiny, both are just as wondrous. Add this recipe to your arsenal, it’s such a good one. Also, note that I don’t really have an issue, fundamentally, with you taking credit for it.

Recipe after the jump!

For the crust:
2 cups raw blanched almonds (skin has been removed)
8 pitted dates
2 tablespoons dried, unsweetened coconut
For the filling:
1 ½ cups raw cashews
¼ cup fresh lemon juice
¼ cup raw agave nectar
¼ cup coconut oil
1 teaspoon pure vanilla extract
2 tablespoons water
1 cup fresh raspberries


1. Put almonds and cashews in a separate large bowls and cover with cold water. Soak for 4 hours. Drain and rinse, keeping the nuts separate and set aside.
2. To make the crust, combine soaked almonds and dates in a blender or food processor. Pulse/blend at low speed until combined into a dough-like texture. 

Equipment note: If making the mini cheesecakes, use small freeze-safe ramekins/containers. I used these little dip bowls (recipe made 6 mini cheesecakes) and they worked perfectly. If making one large guy, I suggest a 9″ round cake pan. 

3. Sprinkle even amounts of the dried coconut in the bottom of each dish (this prevents sticking and adds a great texture to the crust.)
4. Press crust mixture on top of coconut to about 1/4 inch thick. I like to press mixture a little bit up the sides of the dish to properly “hold” the filling.

5. To make the filling, combine soaked cashews, lemon juice, agave nectar, coconut oil, vanilla extract, and water in a blender or food processor. Process/blend at low speed to begin, then increase to high speed until mixture is smooth.  
6. Pour filling evenly into dishes, on top of crust. Freeze at least 30 minutes.

6. While cheesecakes firm up, make the raspberry topping by simply mashing fresh raspberries in a bowl until broken down. Don’t mash too much–leave some some good-sized raspberry pieces!

7. Remove partially frozen cheesecakes from the freezer and top with raspberries.

8. Put back in freezer for at least 1 hour or until firm.
9. When you are ready to enjoy, let them sit for a few minutes at room temperature before digging in. I know it seems strange that I’m telling you to freeze them, only to unfreeze them but trust me! Just trust me.