This Raw vegan cheesecake with raspberry sauce is fresh, amazingly tasty and full of flavor!  Give yourself a treat you won’t soon forget.

Raw Vegan Cheesecake

For my son’s 3rd birthday he requested chocolate cake and cheesecake.  I decided I would make this RAW-Vegan Cheesecake that I had my eye on for a while.  He had a piece of both cakes along with some vegan chocolate ice cream. He was spinning around with quite a sugar high after that.

This is the standard raw vegan cheesecake that is all over the Internet with a few of my own little adjustments.  I must say, it turned out AMAZING!  I plan to make it again without any added oil to see how it turns out.

I had a couple of pieces left over that my daughter took over to her friends house to share.   They loved it so much they made it the following week for their daughter’s birthday!

RAW-Vegan cheesecake with raspberry sauce

Anyone who has researched raw foods knows that many recipes are full of fat.  Either oils or nuts are used as the base ingredient. I usual keep oils to a minimum in my recipes but I did not follow that rule here at all.

RAW-Vegan cheesecake with raspberry sauce

RAW-Vegan cheesecake with raspberry sauce

Birthday Pictures

I had some camera trouble so some of these are blurry but I had to share the fun birthday pics with you.

The “official” birthday cake was a chocolate cake and everyone had two choices.

We spent the day at grandma’s house, she has a great backyard pushed up against a golf course so the kids played in the yard.

Happy Birthday Jaden

Time to blow out the mesmerizing candles (or should I touch them?)

Yuuumm CHOCOLATE!

Kids playing with their cousin

Headed to sit on the brick wall and talk

Kairi was a bit tired and stayed for a restAdorable picture, I wonder what they were talking about?

Products I use in this Recipe
The following list provides products that I use to prepare this recipe at home.  This list contains affiliate links. If you click through and make a purchase, I may receive a commission, at no additional cost to you.  Some of the prices are great bargains while others are not.  I share these links with you so you to help you choose products that you might be unfamiliar with. Shop around because most of these products are available at Walmart or your local health food store.     See my disclosure for details on affiliate links.   

  • Raw Cashews are usually very expensive at natural food stores but you can get a great deal online if you buy in bulk.  With lots of cashews you can make all these other cashew recipes, yum!
  • I usually buy pitted dates from Winco in bulk because they are inexpensive BUT they are a bit dried out and require soaking.  If you buy prepackaged pitted dates they are usually very soft and blend well.
  • If you prefer alcohol free vanilla extract like I do, Simply Organic Vanilla Flavoring adds so much more flavor and depth.
  • I generally make this cheesecake in my Cuisinart Food Processor because you have to scrape the sides down a few times and it is powerful.
Print Recipe
RAW-Vegan Cheesecake with Raspberry Sauce
This Raw vegan cheesecake with raspberry sauce is fresh, amazingly tasty and full of flavor!  Give yourself a treat you won't soon forget.
Raw Vegan Cheesecake
Course Dessert
Cuisine Dessert, Raw
Prep Time 1 Hour
Passive Time 3-5 Hours
Servings
People
Ingredients
Crust
Filling
  • 3 Cups Raw cashews soaked overnight or a couple hours minimum if you don't have a vita-mix, I only had 2 1/2 cups so I used 1/2macadamia and yummy
  • 1/2 Cup Agave nectar or other liquid sweetener, maple syrup would be yummy
  • 1/4 Cup Water
  • 1/4 Cup Lemon juice could use lime instead but will slightly change the flavor
  • 1 Teaspoon Vanilla extract
  • 3/4 Cup Coconut oil melted (set in a warm bowl-do not heat if keeping it really RAW)
  • 1-2 Dashes Sea salt
Raspberry Sauce
Course Dessert
Cuisine Dessert, Raw
Prep Time 1 Hour
Passive Time 3-5 Hours
Servings
People
Ingredients
Crust
Filling
  • 3 Cups Raw cashews soaked overnight or a couple hours minimum if you don't have a vita-mix, I only had 2 1/2 cups so I used 1/2macadamia and yummy
  • 1/2 Cup Agave nectar or other liquid sweetener, maple syrup would be yummy
  • 1/4 Cup Water
  • 1/4 Cup Lemon juice could use lime instead but will slightly change the flavor
  • 1 Teaspoon Vanilla extract
  • 3/4 Cup Coconut oil melted (set in a warm bowl-do not heat if keeping it really RAW)
  • 1-2 Dashes Sea salt
Raspberry Sauce
Raw Vegan Cheesecake
Instructions
Crust
  1. Blend the nuts and dates in a food processor or vita-mix until you can squeeze it together between your fingers. Add the dried coconut and blend for a second or two more.
  2. Press mixture into a 9 inch pie tin, making sure to press the sides up to the top. Set aside.
Filling
  1. Rinse the soaked nuts and blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth. Adjust the flavor based on your own taste preference.
  2. Pour the filling into the prepared crust. Tap the pan on the counter to remove air bubbles and smooth the top.
  3. Place into the freezer for a minimum of 3 hours or until very firm or slightly frozen.
Raspberry Sauce
  1. Blend the raspberries, dates, and liquid sweetener together until very smooth. Chill in the refrigerator until you are ready to eat the cheesecake.
Serving
  1. This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm. When ready to serve, wet a knife with water before each slice.
  2. Top each slice with desired amount of raspberry sauce. ENJOY!
Recipe Notes

If the cheesecake is left out too long it has a key lime pie consistency, which some like, so you decide.

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