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Easiest Raw Vegan Cheesecake With Berries


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.