raw vegan vanilla raspberry cheesecake …

This is another recipe that I stumbled across on Pinterest. A simple no bake recipe. It looked delicious and I had to try it.

The recipe is courtesy of Eat Good 4 Life.


Bottom layer
1 cup Cascadian Farm cinnamon crunch *
1 cup pitted dates
1 tablespoon cacao powder
1-2 tablespoons almond milk

Cheesecake layer
1 1/2 cups raw cashews
1/3 cup maple syrup
2 teaspoon vanilla extract
2-3 tablespoons almond milk, if mixture is too dry

Top Layer
10 oz organic Cascadian Farm raspberries, defrosted *
1/4 cup chia seeds
1/4 cup maple syrup

* Instead of the cinnamon crunch, I used raw almonds. Fresh raspberries put in the freezer work well too.

1) Soak the cashews in water for 1 hour. Discard the water and line a loaf baking pan with unbleached parchment paper and set aside.

2) In a medium mixing bowl, mix the topping ingredients and let it sit for 1 hour until it thickens.

3) Place the crust ingredients in your food processor and pulse until the mixture comes together; this should take about 1 minute.

4) Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.

5) Place the cheesecake ingredients in your food processor and pulse until smooth.

6) Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 1 hour.

7) Spread topping ingredients evenly over the cheesecake layer. Freeze for another hour.

I left the tin in the freezer overnight. To cut and serve I took it out of the freezer and let it defrost for about 20 minutes.

8) Cut the cheesecake into squares before serving.

9) Keep leftovers covered in the freezer for up to 3 months.

The cheesecake squares were delicious. The family liked it :) The 3 layers have 3 different textures. If you don’t have raspberries, try other fruits. With the cheesecake layer, why not add some cacao powder. The combinations that you could try are endless.

This is a fantastic recipe. Very easy, not too sweet and healthy. It’s a great recipe for summer which you can make ahead of time. Perfect!


“Real food means big unflavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.” ~ Nigel Slater



4 responses to “raw vegan vanilla raspberry cheesecake …

  1. Reblogged this on Are there chicken sheds in heaven? and commented:
    Tomorrow’s pud sorted…

  2. theveganmuffinwoman

    Vegan cheesecake! No words…:)

  3. wow these look amazing and a must try. thank you!

  4. I made these delicious bars & loved every bite,…Delicious! 😊😊

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