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Kevin Curry

Easiest Raw Vegan Cheesecake With Berries

Here’s my favorite fail-proof raw vegan cheesecake recipe. It’s impossible to dislike, especially when you can customize it!

I’ll admit I was a bit skeptical when a friend invited me to sample some vegan desserts one muggy night in NYC. We walked about 15 blocks just to get there since she said it was faster than taking an Uber or the subway. And the way my metabolism is set up…yeah, I sweat just thinking about walking. Needless to say, I wasn’t “at my best” when we finally arrived at the vegan cupcake shop and I was not in the mood to try anything new…

But, she assured me they were good so I went along with it. And I’m glad I did. I found the desserts not only equally pleasing to my palate, but in some cases, even “creamier” than desserts made with animal products. This piqued my interest in these plant-based delights and I soon discovered a whole NEW way to keep my diet exciting and calorie-conscious.

First, add raw cashews in water and soak for at least 4 hours, or you can do it overnight.

To make a crust for vegan raspberry cheesecake, in a food processor add almonds, dates, coconut oil, a pinch of sea salt and pepper, and a little bit of cinnamon. Blend until finely chopped.

For the filling, add cashews in a food processor with raspberries, coconut oil, fresh lemon juice, vanilla extract and agave or maple syrup. Blend until smooth and creamy.

Now let’s put it all together. You can make one large cheesecake or several mini cheesecakes, it’s up to you. Start assembling by adding the crust, then filling, and top it off with some fresh berries.

Cover and freeze for 1 hour, and when you’re ready to eat it, put the cheesecake in a fridge for at least half an hour. Enjoy!


Makes about 10 small servings.

CRUST Ingredients:

  • 1 cup raw almonds
  • 7 medjool dates (pitted)
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon (optional)
  • pinch of sea salt


FILLING Ingredients:

  • 2 cups soaked, raw cashews
  • 1 cup fresh raspberries (or your choice of berry)
  • 1/2 cup coconut oil
  • juice from 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup agave or apple bee-free honey (or less if desired)



  • fresh berries


Step 1

Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight.

Step 2

To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust (i.e., coarse crust). Set aside.

Step 3

Once the cashews have finished soaking, discard the water then add the cashews to a food processor. Add the rest of the ingredients for the filling. Blend until very smooth, like cream.

Step 4

Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling.

Step 5

Freeze for about 1 hour (or longer), then place the cheesecake in the fridge about 30 to 45 minutes you are going to enjoy it.

Approximate macros for 1 of 10 small servings

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!