Recipe: Vegan Raspberry Cheesecake (Dairy-Free, Gluten-Free)



  • 1 cup almonds
  • 1 cup Medjool dates


  • 2 cups raw cashews (soaked overnight, rinsed and drained)
  • 3 TBS Coconut Cloud Original coconut milk creamer, mixed with ½ cup warm water (stir vigorously to dissolve)
  • 1/3 cup maple syrup
  • ¼ cup lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup raspberries

Icing (optional):

  • 1 ½ cups cashews (soaked overnight)
  • 1/3 cup raspberries
  • 3 TBS maple syrup
  • ¼ cup coconut oil, melted
  • 1/3 cup almond milk
  • 1 tsp vanilla extract


  1. In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates).
  2. Press the dough into the bottom of a silicone cupcake mold (or cupcake pan with paper liners) and set in the fridge while you prepare the cheesecakes.
  3. Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
  4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
  5. Let freeze for 4 hours then remove from freezer and serve.
  6. To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes.