Raw Vegan Chocolate Raspberry Cheesecake

sliced raspberry cheesecake

5 from 2 reviews

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!



Chocolate Crust:

Chocolate Raspberry Filling:


  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!

Keywords: raw vegan cheesecake, vegan raspberry cheesecake, vegan chocolate raspberry cheesecake