Decadent!

This raw vegan cheesecake is a must-make for the holidays.

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Raw Vanilla Cheesecake with Raspberries and Chocolate

While I was never a big fan of dairy cheesecake, I’ll take a raw vegan cheesecake anyday. So I decided to create my own version using my favorite ingredients: creamy cashews, caramely dates, sweet maple syrup, tart raspberries, and, of course, dark chocolate. Whether served as the finale to a holiday feast, a summer dessert, or a breakfast treat (yep, I love a slice in the morning with a frothy latte!), this decadent raw cheesecake will make you a believer. 


Serves 8

What you need:

For the crust:

For the filling:

For the topping:

  • 2 cups frozen raspberries
  • ½ teaspoon lemon zest
  • 2 tablespoons maple syrup 
  • 2 teaspoons vanilla extract
  • 1 cup chopped dark chocolate 

What you do:

  1. For the crust, into a high-speed blender, add all ingredients and blend until a crumbly mixture forms. Press mixture into springform pan and set aside. 
  2. For the filling, wipe inside of blender clean and add all filling ingredients. Blend until creamy, and pour over crust. Transfer pan to freezer and freeze until set, approximately 4 hours. 
  3. For the topping, in a saucepan over medium heat, add raspberries, lemon zest, maple syrup, and vanilla. Cook for 10 minutes until mixture resembles jam and set aside. 
  4. When cheesecake is set, melt chocolate in a double boiler. Spread raspberry topping on top of cheesecake and drizzle with melted chocolate.  

Healthy hints:

  • >> While I typically don’t soak my nuts, doing so adds an added creaminess to this recipe. Instead of soaking the cashews overnight, you can boil a large pot of water, remove from heat, add cashews, and let sit for 2 hours. 
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  • >> This cheesecake can easily be transformed into individual cheesecake bites by making them in cupcake tins with cupcake liners! 
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  • >> Try blackberries or blueberries in place of the raspberries—all three work great!