Raw Vegan Almond Raspberry Cheesecake

I was recently asked by a friend if I could make them a Vegan birthday cake. Of course this was no trouble for me as I love to make things for people, especially yummy dessert type things. It’s even better when you know that what you are providing is actually good for them :).

So we decided in the Raw Raspberry Almond Cheesecake which is also Gluten Free, Dairy Free and Paleo friendly. It was sensational …….. even if I do say so myself. Hope you enjoy it.

Raw Almond-Raspberry Cheesecake

(Paleo, Raw, Vegan)



1/2 cup raw almonds (pecan or walnuts will also work)

1/2 cup soft Medjool dates

¼ teaspoon sea salt


1½ cups raw cashews, soaked for at least 5 hours, overnight is best

Juice of 2 lemons

1 whole vanilla bean – seeds (or 1 teaspoon alcohol-free vanilla extract)

1/3 cup raw coconut oil, melted

1/3 cup agave or raw honey (solid or liquid)

1 cup raspberries (thaw completely if using frozen) save the juice


1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this may take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.

4. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own  or with the Berry Garnish. Store leftovers in the freezer (what leftovers?).

Berry Garnish

1 cup  Fresh Strawberries and Raspberries (½ each)

¼ cup frozen blueberries

1 teaspoon coconut nectar

Juice from the thawed raspberries used in the cheesecake filling

Fresh mint leaves

Cut the strawberries into small pieces and mix with the raspberries in a small bowl. Place the blueberries, coconut nectar and some of the raspberry juice in the blender and blitz to make a coulis. Add more raspberry juice to suit your desired thickness. Mix with the strawberry raspberry mix and gently stir to combine. Set a side until serving time. Before serving rip up the fresh mint leaves and add to the berries. Spoon the berry mix into the middle of the cheesecake to decorate or onto each individual slice as you serve them.

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