Vegan Raspberry Cheesecake with Chocolate Crust
This vegan raspberry cheesecake with chocolate crust is creamy, refreshing, and no-bake. Made with cashews, dates, and raspberries, it’s the perfect healthy vegan dessert.
6
Ingredients
For the crust:
- 1 cup nuts pecans, almonds, or mixed
- 1 cup pitted dates
- 2 tablespoons unsweetened cocoa powder
- 1 pinch of salt
For the filling:
- 2 cups cashews soaked in hot water for 30 minutes and drained
- ½ cup fresh or frozen raspberries
- ¼ cup agave or maple syrup
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup plant-based milk almond, oat, or coconut
For garnish (optional):
- Fresh raspberries
- Shaved or chopped chocolate
- Fresh mint leaves
Instructions
- Make the crust: In a food processor, pulse the nuts, dates, cocoa, and salt until you have a sticky mixture. Press into muffin molds lined with parchment paper strips for easy removal.
- Blend the filling: In a high-speed blender, combine soaked cashews, raspberries, agave, lemon juice, lemon zest, and plant-based milk. Blend until smooth and creamy.
- Assemble: Pour the filling over the prepared crusts, dividing evenly among the molds. Smooth the tops with a spatula.
- Chill: Place in the freezer for at least 3 hours, or refrigerate overnight until firm.
- Serve and decorate: Remove carefully from the molds, top with fresh raspberries, chocolate shavings, or mint, and enjoy.
Notes
To make one large cheesecake, use an 8-inch springform pan.
These cheesecake bites keep well in the freezer for up to 2 weeks; thaw in the fridge for 30 minutes before serving.
Frozen raspberries work just as well if fresh are out of season.