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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


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:

  • 1 cup dates (soaked for 46hours, 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
  • 1/21 large lemon (squeezed)
  • Toppings: extra raspberries, coconut whipped cream


  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!


  • 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