Raspberry Almond Cheesecake (Raw, Vegan & Gluten Free)
This luscious Raspberry Almond Cheesecake is a no-bake, plant-based treat that’s as delightful to look at as it is to eat. Featuring a rich and chewy almond-date crust paired with a creamy, tangy cashew filling, this dessert is naturally sweetened and bursting with flavor. The dual-layer filling combines a smooth vanilla almond base with a vibrant raspberry topping, creating a stunning visual and taste contrast.
Perfect for those seeking a vegan and gluten-free dessert option, this cheesecake is light, refreshing, and ideal for any occasion. Serve it with a garnish of fresh raspberries and toasted almonds for an elegant finishing touch. Enjoy straight from the fridge for a melt-in-your-mouth texture that will satisfy your sweet tooth while keeping things wholesome and nutritious.
Chad White
30-40 minutes
12 servings
Ingredients for the Date and Almond Crust
- 1 cup medjool dates chopped
- 3/4 cup raw almonds
- 1 tablespoon almond butter
- 1 teaspoon almond extract
- 1/2 tablespoon coconut oil melted at room temperature
- 1/4 teaspoon salt
To make the Raspberry Almond Cheesecake
Procedure:
- Before beginning, make sure your cashews are soaked and soft. Rinse them in cold running water and set aside.
- Prepare a 9-inch cake pan spring form pan by lining it with parchment paper being sure to bring the paper up the sides of the pan.
- Make the crust by processing in a food processor the dates, almonds, coconut oil, almond extract, salt, and almond butter until just small bits of almonds are visible and the dates are smooth.
- Spray lightly with pan spray the parchment paper lined pan and press the crust mixture uniformly into the pan. Place into the freezer.
- Make the filling. Using a good high-speed blender, add the syrup, coconut milk, lemon zest and juice, almond extract, coconut oil and aalt and blend on high until very smooth. Taste and adjust to your preference of salt/sweet/acidity balance.
- Pour ½ of the filling over the crust and smooth with an offset spatula and tapping the pan on your work surface. Place back into the freezer.
- Place the blender pitcher back onto the blender, add the raspberries and blend again until smooth being certain to scrape the sides and crevices of the pitcher to ensure a uniform mixture. Again, taste and adjust to your preference.
- Remove the pan from the freezer, then gently pour the raspberry filling over the vanilla filling and gently smooth with and offset spatula.
- Place the cheesecake in your True freezer for 5-6 hours.
To plate:
- Remove the cheesecake from the freezer, invert onto a plate and remove the parchment paper. Turn it back over onto a cake stand or cutting board.
- Top with extra raspberries and toasted slivered almond.
- Cut with a sharp knife and plate.
- Let sit at room temperature for 15-30 minutes so it is not completely frozen when served.
Ingredients for the Raspberry Almond Cheesecake Filling
- 1.5 cup raw cashews soaked in the refrigerator overnight or in hot water for 2 hours
- 1/2 cup maple or agave syrup
- 1/2 cup full-fat coconut milk
- 1/2 cup fresh or frozen raspberries
- Juice and zest of 1 lemon
- 1 teaspoon almond extract
- 1/2 tablespoon coconut oil melted and room temperature
- 1/2 teaspoon of salt
