Easy raw vegan raspberry cheesecake swirled with chocolate and raspberry for the most decadent healthy dessert! Anyone can make and enjoy this simple vegan cheesecake!

sliced raspberry cheesecake

If anyone asks what recipe they should try first on The Banana Diaries, I always say go with the raw vegan chocolate cheesecake.

Why? Because not only does it taste freaking amazing (gotta lure them in while they’re new haha!), it’s also so incredibly easy. Like so easy, my Italian grandma (who’s never made a raw vegan treat in her life) could make this.

So for a special Valentine’s Day treat, and also as a fun berry twist (or I guess, swirl!) off of one of my favorite desserts on the blog, I decided to create an equally easy and delicious raw vegan raspberry CHOCOLATE cheesecake!

raw vegan chocolate raspberry cheesecake

This raspberry cheesecake is insanely decadent, yet refreshing with every bite, thanks to the berries. It’s the ultimate fruit and chocolate combo (okay, okay, banana and chocolate is pretty good too!).

And it only requires 10 minutes of work?! Sign me up!

Whomever you’re making this for (heck, even just yourself!), they’re going to taste every bit of love in this raspberry cheesecake!

overhead of raw vegan cheesecake with coconut whipped cream

Why this Vegan Raspberry Chocolate Cheesecake is the best

Well, knowing that you guys are huge fans of my easy vegan chocolate cheesecake, I decided to take it up a notch.

This vegan chocolate raspberry cheesecake is very similar to my first chocolate cheesecake, only:

  • Bursting with fresh berry flavor
  • Irresistibly decadent, yet refreshing
  • Laughably easy yet exquisitely elegant
  • Perfect for Valentine’s Day and summer
  • The perfect pair to a straight up vegan chocolate cheesecake!
slice of chocolate raspberry cheesecake

How to make the Ultimate Raw Vegan Cheesecake

Making a raw vegan cheesecake actually isn’t that hard, I promise. That’s what I love about these kinds of desserts: they look super elegant and like they took a lot of time, but you barely have to do anything!

All you need to have on hand are the ingredients, a springform pan, and a food processor. Pretty simple!

sliced vegan raspberry cheesecake

Now, for the ingredients to this vegan raspberry cheesecake, you’ll need:

  • A chocolate crust comprised of oats, dates, cacao powder, and water
  • Soaked Cashews
  • Coconut cream or milk
  • Cacao powder
  • Lemon
  • Maple syrup
  • Raspberries

That’s it! Really simple plant-based ingredients that come together so easily.

slices of raspberry chocolate cheesecake

Next up, you’ll just need to blend all of the ingredients together. First start by:

  1. Creating the chocolate oat crust by combining all of the ingredients into the food processor. The texture will become thick, like a dough batter. Press the crust layer into a parchment paper-lined springform pan and set in the freezer while you make the filling.
  2. In the food processor, blend the cashew nuts until smooth. Add in the remaining ingredients except for the raspberries, and blend until smooth.
  3. Pour the chocolate cheesecake filling into the crust, then swirl in mashed raspberries.
  4. Place the chocolate raspberry cheesecake into the freezer to set for at least 2-3 hours.

When you’re ready to serve, just let it come to room temperature for 15 minutes, then top with extra raspberries and coconut cream!

slices of raspberry cheesecake

Ingredient Substitutions:

So if you don’t have some of these ingredients on hand or prefer others, I do offer some substitutions!

While I ask that you keep the crust pretty much the same (I can’t ensure other results if you swap out the dates or the oats), feel free to use any nut milk, coconut milk, or even oat milk as the liquid.

For the raw vegan cheesecake filling, you can swap in another liquid here as well if you don’t want to do coconut. However, make sure that it is creamy, or your cheesecake won’t have that same smooth texture.

plates of cheesecake slices

If you’re looking for an alternative to the maple syrup, you may swap in agave or a low sugar/keto-friendly liquid sweetener option.

Keep in mind that I do not recommend swapping in a granulated sugar here, as you want to maintain that balance of liquid ingredients!

bite taken from chocolate raspberry cheesecake

I hope you love this vegan raspberry cheesecake as much as I do! If you make it, let me know what you think down below in the comments section, as well as giving it a rating so that others may find it 🙂

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy raspberry swirling!

slices of cheesecake

More healthy vegan desserts:

Raw Vegan Chocolate Cheesecake

Paleo Vegan Chocolate Cream Pie

Paleo Vegan Chocolate Flourless Lava Cakes

Paleo Vegan Lemon Bars

Paleo Vegan Chocolate Fudge

Paleo Vegan Almond Butter Cups

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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sliced raspberry cheesecake

Raw Vegan Chocolate Raspberry Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 120
  • Total Time: 2 hours 10 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Freeze
Print Recipe

Description

Easy raw vegan raspberry cheesecake swirled with chocolate and raspberry for the most decadent healthy dessert! Anyone can make and enjoy this simple vegan cheesecake!

Ingredients

Scale

Chocolate Crust:

  • 1 cup dates (soaked for 4–6hours, pits removed)
  • 2 cups gluten free rolled oats
  • 3/4 cup cacao powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup coconut milk, nut milk or water

Chocolate Raspberry Filling:

  • 2 cup cashews (soaked for 3+ hours)
  • 1 16 oz can coconut milk
  • 1 pint raspberries, mashed
  • 1 cup cacao powder
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2–1 large lemon (squeezed)
  • Toppings: extra raspberries, coconut whipped cream

Instructions

  1. Line a 8″ springform pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with coconut oil and then place the parchment paper on top).
  2. In a large food processor, pulse the oats until they’re almost a flour (but still with some oats left). Then add in the remaining crust ingredients together until it forms a thick dough.
  3. Press the dough into the bottom of the cake pan evenly.
  4. In a large food processor, pulse the cashews until smooth, then add in the coconut milk and pulse until smooth.
  5. Add in cacao powder, lemon juice, maple syrup, vanilla, and sea salt. Blend until smooth and creamy (there shouldn’t be any clumps of cashews).
  6. Pour cheesecake batter into the pan and place on an even surface in your freezer.
  7. Swirl in mashed raspberries until evenly distributed. 
  8. Freeze for at least 3 hours, or until set. 
  9. When removing from the freezer to slice, allow the vegan chocolate cheesecake to come to room temperature for 15-20 minutes.
  10. Top with coconut whipped cream, extra raspberries, and enjoy!

Nutrition

  • Serving Size: 1 slice
  • Calories: 351
  • Sugar: 5.9 g
  • Sodium: 106.9 mg
  • Fat: 22.5 g
  • Carbohydrates: 34.7 g
  • Protein: 11.6 g
  • Cholesterol: 0 mg
pinterest image for cheesecake