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This yummy vegan cheesecake is a truly decadent but guilt-free dessert (or mid-afternoon snack) that is creamy and free of processed sugar, dairy and grains.

For the base

  • 1 1/2 cups of sliced almonds
  • 2 tablespoon desiccated coconut
  • 3 large Medjool dates pitted 
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons water
  • Pinch of salt

For the cheesecake filling

  • 2 1/4 cups of raw cashew nuts
  • 3/4 cup water
  • 3/4 cup fresh squeezed lime juice
  • 2-3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil melted

For the raspberry topping

  • 1 cup raspberries fresh or frozen
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon water
  • 1 cup of the filling

It was made using the Kuvings SV500 Vacuum Blender.



Make the base

  • Remove the seed and soak the dates in warm water for about 10 minutes, then chop
  • Add almonds, coconut, dates, vanilla extract, water and salt and blend until well combined (pulse on slow and keep scraping sides down to combine)
  • Put into a bowl and put aside (or press into 6 small dessert glasses as the base)

Make the cheesecake filling

  • Add cashews, water, lime juice, honey, vanilla extract and coconut oil into the blender and blend until you have a smooth texture (it might take two blend cycles)
  • Set aside 1 cup of the filling and put the rest into a bowl, or divide the rest between your dessert glasses with the base
  • If you have used dessert glasses, place them into the freezer while making the topping

Make the raspberry topping

  • Combine the filling that you have set aside with raspberries, lime juice and water in a blender
  • Blend until combined and smooth

If you are using dessert glasses, divide the raspberry filling between your dessert glasses and place back in the freezer for 1 hour, then transfer to the refrigerator for another 1-2 hour before serving

Combine together in a silicon mould

  • Divide the base into 8 muffin moulds
  • Divide the cheesecake filling on top of the base
  • Divide the raspberry topping on top of the cheesecake
  • Place into the freezer to set
  • Once frozen, take them out of your silicon mould and allow to thaw before serving


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