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Since Valentine’s day is less than ten days away I figured it’s time to post up a valentine’s day appropriate recipe.
I did, however, want to make a dessert that can be enjoyed all year round for any holidays, or just on its own!
One thing I love about these raw vegan raspberry cheesecakes is that they can be made into individual portions, or you can make them as a whole cake. I personally love them as individual cupcakes because they’re perfectly portioned!
You don’t have to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. You can enjoy them on your own, or with friends and family. (Which is what I did!)
These raw vegan raspberry cheesecakes are:
- raw & vegan (I know, “duh”…but I had to put it)
- gluten-free
- refined-sugar free
- filled with healthy fats
- made with fresh fruit
The base is made out of only two ingredients, Medjool dates and almonds. The filling is made out of a cashew base, which gives the cheesecake a creamy texture.
You can soak the cashews overnight, or if you’re in a bit of a hurry you can soak them in boiling water for an hour or two. (Though if you soak them overnight your cheesecakes will be creamier!)
I’d also recommend making these raw vegan raspberry cheesecakes in a high-speed blender or powerful food process for the creamiest results.
You can substitute the maple syrup in this recipe for agave, brown rice syrup or honey if you prefer. You can also substitute the coconut milk for any other plant-based milk. (But the coconut milk is the creamiest!)
Some other favourite vegan cheesecake recipes from the blog:
- Vegan dragonfruit cheesecake bars
- Vegan mango cheesecake bars
- Vegan strawberry vanilla cheesecake bars
- Vegan pumpkin spice cheesecake bars
Raw vegan raspberry cheesecakes
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Freeze
- Cuisine: American
Description
Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free
Ingredients
Base
- 1 cup almonds
- 1 cup Medjool dates
Cheesecake
- 2 cups raw cashews (soaked overnight, rinsed, and drained)
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup raspberries
Raw icing (optional)
- 1 1/2 cup cashews (soaked overnight)
- 1/3 cup raspberries
- 3 tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup almond milk
- 1 tsp vanilla extract
Instructions
- In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
- Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
- Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
- Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
- Let freeze for 4 hours then remove from freezer and serve
- To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes
Notes
- Serve these frozen or let them thaw for 10 minutes for a creamy texture.
- Store these cheesecakes in the freezer.
- To make an “ombre” color effect, add 1/4 of the raspberries for a pink layer, and then the rest of the raspberries for a darker pink layer.
Nutrition
- Serving Size: 1 bar
- Calories: 512
- Sugar: 26g
- Fat: 37g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
I’ve not made these yet or any other raw/vegan recipes. My husband is on a heart healthy diet and I’m unsure if these would be OK for him. They are very high in calories, saturated fat and sugar. Thanks. Also, think these would be quite expensive to make with all those cashews.
Hi Dianne, I can’t say whether or not these would be good for your husband, I’d recommend speaking to a nutritionist to advise you on what he can and cannot eat.
Hi! Whats the diameter of your cupcake mold holes?
Hi Anete, I’m not sure but it’s a standard size cupcake mold!
These are beautiful cheese cakes! I am making it now, but got I question, Can I substitute blueberries for raspberries?
Thank you, and yes you absolutely can!
Can you make this and freeze it until needed or is fresh best?
Looks amazing!
Hi Leanne, you can freeze these! 🙂
This recipe looks incredible, Could I stack the cakes if I made a 6” and a 8” for a wedding cake? Then use a behan icing. I am hoping it will not slide off the cake if so.
Hi Rebecca, I wouldn’t recommend stacking this as a wedding cake. It’ll likely slide off once it begins to melt. It’s also not great to leave unrefrigerated for more than 30 minutes
Hello, these look amazing. I would like to make the recipe into a cake, can you suggest what size tin to use please. You mentioned in another email that the mix would make a small cake or double the mix for a larger one but what tin sizes do you mean? Thanks.
Hi Annabel, an 8-inch cake pan would work well!
Can you use coconut milk instead of almond in the icing?
Hi Robin, yes absolutely!
Thank you for this recipe, it worked really well 🙂 I used the walnut, date & cacao base from your dragonfruit bar recipe and only had cherries so whizzed those for the top layer. Topped with some cacao nibs and it looked and tasted great!
Thank you for the review Coral! Sounds delicious cacao nibs must be so good with this!
Have you used aunty other fruits to get different colors? Does it seem like the “cheesecake” flavor would potentially pair well with other fruits?
Hi Lisa, you can absolutely use some other types of fruit! Mango, strawberry, blueberries, blackberries or passionfruit would work really well. I’d say any fruit that isn’t too watery. (i.e. like grapes) would work fine!
Just made these for a baby shower and they are so pretty. Just wondering if you have any tips on perfecting the layering? I think my silicone cupcake tray was a bit small so my two pink layers sort of mixed into one.
Hi Natasha! If you want absolute perfect layers you can place the tray in the freezer for about 15 minutes between each layer that will really help (if you have the time to do so!)
Hi can you use frozen raspberries or do i need to thaw them out first. Thanks
Hi Erica, frozen raspberries work fine! You’ll want to thaw them out first before using them.
Hi do you think that I would be able to leave the icing in the fridge until I need it tomorrow?
I would warm it up before using it again, but it should remain the same!