No Bake Raspberry Cake

no bake raspberry cheesecakeI made this cake for a person I have not met and most likely never will. This lady has perhaps been my greatest source of support and encouragement since this blog begun. In addition to this she has taken the time to get to know a little about me and to share a little about herself. I have wanted to thank her, to show my appreciation for her kindness. I have not known how. Recently it was her birthday, I know she likes chocolate and raspberries, I am hoping she loves this.


No Bake Raspberry Cheesecake 

the base

  • 1 cup desiccated coconut
  • 1 cup brazil nuts
  • 10 dates, seeds removed
  • 1 tablespoons cacao or cocoa

the raspberry layer – step one

  • 2 cups frozen raspberries
  • 8 medjool dates, seeds removed
  • 1 teaspoon vanilla
  • 1 rounded tablespoon honey*

the raspberry layer – step two

  • 2 cups raw cashews
  • 1/4 cup milk**
  • 3 tablespoons coconut oil, soft
  • 1 teaspoon vanilla extract
  • squeeze of lemon juice
  1. Start by placing the cashews for the raspberry layer into a bowl and covering with hot water. Set aside. (you can do this up to 12 hours before making the cake, I am seldom that organised and typically do it about 10 minutes before making a start).
  2. Place the ingredients for your base into your processor and blend until the mixture is well combined and resembles a fine, sticky crumb. Press the mixture firmly into the base of an 18cm spring form cake pan. Set aside.
  3. Place the ingredients for the Raspberry Layer – Step One into your processor and blend until the mixture is well combined. Spoon the mixture into a bowl and set aside.
  4. Strain the cashews and place them into your processor, blend the cashews to form a smooth paste. You can add the milk to assist with achieving the desired consistency. Add the remaining Step Two ingredients and blend until the mixture is smooth and well combined. Add the raspberry mixture and blend until the mixture is well combined.
  5. Spread the cheesecake mixture over your base and place in the freezer for approximately six hours to set.
  6. Serve. Eat. Enjoy!

*you can use rice malt syrup if you prefer.

**you can whatever milk you have on hand, water also works. If I am using coconut milk I mix it with a little water to create a thinner consistency. You can add up to 1/2 a cup if need be.

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Recipe
Raspberry Cheesecake
Published
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4 Based on 47 Review(s)
  • Mrs P

    This looks lovely! I’m putting this on my to try list 🙂
    Thanks for the recipe.

    • bianca

      Thank you!! I hope you enjoy it. Bianca

  • Renee Young

    So excited for this recipe Bianca! Good timing $9 per kg Medjool Dates and the Natural Raw C Coconut water is available in 1lt cartons at Coles…maybe a double batch is on the cards

    • bianca

      Thanks for that Renee!! I really appreciate it. I may bring in some tasters tomorrow if I get to class 🙂

  • Kathryn

    Ooh this looks amazing! I can’t have any nuts apart from cashews at the moment, do you think they would work in the base too, or perhaps sunflower seeds?

    • bianca

      Hi Kathryn, I think cashews would work perfectly, or even a mix of the two. I would love to hear how you go with it. Many thanks, Bianca

  • Lee-Anne

    Can I use roasted (I salted) cashews instead of raw?

  • Lee-Anne

    That should read unsalted cashews…. damn autocorrect.

    • bianca

      Hi Leanne, I think it might be a bit risky. Are you able to get raw cashews? Sorry, usually I would say give it a shot but I’m a bit unsure about this one. I hope you get to try the cake. Many thanks, Bianca.

  • I’ve made a couple of raw cheesecakes before but this recipe is by far the best ever. It’s really really delicious!! Thanks so much for the recipe.

    • bianca

      Oh Tania!! How lovely of you!!! Thank you so much, I am rapt that you have enjoyed it!! It is very nice of you to take the time to write, I really appreciate it! Enjoy your cake 🙂 Bianca

  • Cath

    Can I store it in the fridge after its done its time in the freeza? Or is it best served straight from the freeza?

    Going to try one this morning?

    • bianca

      Hi Cathy, you can store it in the fridge once it has set in the freezer, however I would only do this if I was eating it within 24- 48 hours. I hope that helps, I look forward to hearing how you go with it. Many thanks, Bianca

  • Anna

    Argh I didn’t realise my cashews weren’t “raw”! I hope it works ok… They are roasted unsalted. I’ll see how it goes tonight.

    • bianca

      Oh Anna, I hope it works for you. I would love to know either way! xx

      • Anna

        Pretty good reception here, hubby is a huge cheesecake fan and was a bit unprepared, once he told me to call it a raspberry nut tart he decided it was ok! Both my parents and my in laws said it was really nice and were impressed that it was basically healthy! I definitely want to try it again with raw nuts. It had quite a nutty flavour to the “cheesecake” bit, does that sound right?

  • Lynne L

    Thanks so much for the lovely recipe! I am GF/LF and this recipe is a treat that I can make and not worry about pain YAY!!! Thanks again!

    • bianca

      Thank you Lynne, I hope you love it as much as we do. Be sure to let me know what you think once you have had a taste. Hopefully you will see plenty of treats on our site that you can enjoy. Many thanks, Bianca

  • Simone

    Just realised I don’t have a spring form cake tin…any suggestions on what I can use instead?

    • bianca

      Hi Simone, if you have a square pan you can line it with baking paper hanging over the sides so that you will be able to lift the cake out once it is set. The cake can be made in anything, I use the spring form pan for ease of removal once it is set. I look forward to hearing how you go! Many thanks, Bianca

  • Angela

    You mention blender, but would it work in a food processor? Sorry if this is a silly question…

    • bianca

      Hi Angela, there is no such thing as a silly question. Yes, a food processor will work. Depending on the strength of your processor you may want to opt for the pre-soaked cashews method which is also outlined in the post. I would love to hear how you go with it. Many thanks, Bianca

  • Simone

    I am about to make the cheesecake and realised I don’t have a spring form pan..
    Can I use anything else??

    • bianca

      Do you have a square pan that you could use? You would need to line it with baking paper hanging over the sides so that you are able to lift it out? You can make it in anything you like, it is the getting out that can get messy. I hope this helps, I look forward to hearing how you go with it. Many thanks, Bianca

  • kelly j

    Are there any tricks to making this recipe smaller? Not likely anyone else in my home will eat this, so dont really want to make a whole one, especially if its got to be eaten pretty quickly

    • bianca

      Hi Kelly, it keeps really well as you store it in the freezer so it certainly does not need to be eaten quickly. You could also halve the recipe if you have a small tin. I hope that helps, perhaps your family will surprise you 🙂 be sure to let me know how you go. Bianca

  • Kharli

    I’ve just made this and didn’t have raw cashews so used roasted, unsalted ones, as per previous posters. The ‘cheesecake’ part has a VERY nutty flavour – is this because they’re not raw? This was a pretty expensive cake to make with the cashews and raspberries (I worked it out to be over $15 just for these two ingredients) – are raw cashews more expensive (again) because they have to be sourced from an organic/ health food store?

    Thanks for posting this interesting recipe – it will make for a nice change to raw brownies 🙂

    • bianca

      Hi Kharli, I am very pleased you made the cake, thank you. If you make the cheesecake with raw cashews it will not taste nutty. I buy my raw cashews at the supermarket, I am unsure where you are located but in Australia they are readily available from the supermarkets and although I do not buy roasted nuts I am fairly sure they will not be any more expensive. I hope this helps, I would love to hear what you think if you get the chance to make it with raw nuts. Many thanks, Bianca

  • George

    Hi, Bianca!

    I stumbled on this site through a link from a recipe site. I’m a retired pastry chef, and never really paid any attention to the whole gluten controversy until just the last couple of years as I noticed that more and more of my friends were coming down with allergies to grains in general. I’ve been reading all the literature I can find on the subject, and trying to redo a lot of my recipes. Your “cheesecake” recipe is delightful, and I posted it on my FB page for all my afflicted friends. Thanks! You’re the best!

    • bianca

      Wow!!! Thank you George!! How lovely of you to write. I really appreciate you sharing my recipe and I am rapt that you have enjoyed it. I hope you are having some fun experimenting with gluten and grain free cooking. It sounds like you would have plenty of knowledge when it comes to cooking. I hope you get to try some of our other recipes. Thanks again. Enjoy! Bianca

  • Andrea Cahill

    What is desiccated coconut? And can I substitute something for the dates, not a huge fan of dates. Thanks!

    • bianca

      Hi Andrea, Desiccated coconut is finely shredded dried coconut. You could use a liquid sweetener in place of the dates, such as honey or maple syrup. I hope that helps. Many thanks, Bianca

      • Andrea Cahill

        Thanks. Can’t wait to try it.

        • Faye

          Hi Andrea, I made this with bit of coconut oil and rice malt syrup in the base instead of dates, and a frozen banana instead of dates in the cheesecake part. Was still yummy!

  • Great recipe. I was all out of raspberries and so used some frozen strawberries instead. Turned out lovely. Sadly, my husband and oldest son did not like it but my youngest son and I gobbled it up. No accounting for taste I guess!

    • bianca

      That is great Ariel, thank you. All the more for you and your son 🙂 enjoy! Bianca

  • uh oh..just making the part 2 of the filling, and came to read the comments, wondering if i was reading it wrong… no sweetner in the part two filling i guess? the raspberry part must be sweet enough to carry it. now i see i made an interesting mistake on my crust. instead of dried coconut, i used coconut manna!!! well, might not be as good as yours but we have to eat it anyway!! hope its tasty and will let you know soon! thanks!

    • bianca

      Thanks Suzi, I thin it will still be lovely, let me know what you think. Many thanks, Bianca

      • i will try again and follow the directions better!! its heavy with the manna. bet it will be much better the way you intended with the shredded coconut in the crust!! thinking of drizzling some chocolate on top next time i pull it out of the freezer! thanks for the support and the right stuff!!

        • ok. to doctor it up, i made a chocolate sauce with coconut oil, cacao powder and agave, cut the cake into squares and dipped the pieces in the chocolate glaze. some of the squares had the crust bottoms fall off/ seperate, so those got chocolate sauce between the layers to attach back together!! made for a yummy mistake afterall!!

          • bianca

            Sounds lovely Suzi, top job!! Bianca

  • Wendy

    I was instantly attracted to this recipe when I saw it ! I made it on the weekend for our dinner guests. The bright purple colour was a hit ! Unfortunately I served it straight from the freezer, so it tasted more icy than yummy. Since then though we have been eating the left overs partially defrosted and it is delicious! I’ll definitely be making this again, perhaps even to keep cut up in the freezer for sweet snacks when the need arises! Thanks for sharing it with us.

    • bianca

      Thank you Wendy, yes it is nice if it has been out of the freezer for a small amount of time. We chop ours into slices and keep it in the freezer for when we feel like it just like you said, it works well. Many thanks, Bianca

  • Faye

    Hey Bianca, thought Id let you know how this went with a slightly adjusted recipe for lower fructose content (all those dates are never my friend!). For the crust I replaced the dates with coconut oil and a small amount of rice malt syrup to taste, and added an extra tbls cacao just for extra chocolaty goodness. For the cheesecake I replaced the dates with one small frozen banana. Didn’t have coconut water so just used coconut cream. Worked really well – even hubby liked it and he is VERY fussy with sweets. We were impatient in letting it defrost from the freezer one night and zapped our slices in the microwave. To our surprise it is also awesome warm, it doesn’t look as pretty as it melts a bit but think this is our preferred way to eat it now!

    • bianca

      I love this Faye, thank you!!! I really appreciate you taking the time to write, I think the lower fructose variation will really help a lot of people! I am very keen to try your lower fructose, warm version myself! Thanks again, I really appreciate it. Bianca. xx

  • Felicity

    Hi, in just wondering what sort of vanilla you are referring to in the ingredients list. Vanilla extract? Vanilla bean?
    Thanks 🙂

    • bianca

      Hi Felicity, you can use vanilla extract, vanilla essence, vanilla powder, vanilla bean, whichever you like will work perfectly. Bianca

      • Felicity

        Thankyou! I went with vanilla beans, I used 2 whole beans in total and the flavour was superb. I am new to your page and this was the first thing I made – the first of many I’m sure 🙂 Your recipes look amazing – thanks for sharing them with us to enjoy too!

        • bianca

          Thank you Felicity, I am glad you enjoyed it and I appreciate you taking the time to write. Be sure to let me know how you go with any other recipes you try. Many thanks, Bianca

  • Jodie

    Well i eventually got around to making this but i used frozen strawberries, so really mine should be called Strawberry Cheesecake with Chocolate Crust, OMG it is yummy, i am going to try it with raspberries next time, but really happy with the strawberry flavour.

  • Renee

    Hi Bianca, I’m attempting to make this delicious looking cake & so far have broken both my food processor blade & my Bamix just trying to make the crust!!! I still have two weeks until I get my Thermie so I was wondering if you have any suggestions how to make blending the crust a little easier?
    Thanks
    Renée

    • bianca

      Hi Renee, that is not good! Perhaos try a completely different crust, such as almond meal, dates, cacao/cocoa and coconut oil, that will be much gentler on your appliance. Once you receive your thermomix the original crust will be fine. I hope that is of some help to you. Bianca

  • Bianca D

    I have just made this for Father’s Day tomorrow, and I cannot wait to try it! I had great pleasure in sampling the mixture that was left in the food processor after I scooped as much as I could out. Yummy! Thanks again for another great recipe, I am having so much fun trying them all out one by one!

    • bianca

      Thank you Bianca, I look forward to hearing how you go with them all! Be sure to let me know. Many thanks, Bianca

      • Bianca D

        The cheesecake is divine!

  • Linda Quiltet

    Will give it a try

  • Dorette van Heerden

    Made this today and love it! So nice! Couldn’t get the cashews completely fine though as my blender is not up to it and used frozen “medley of berries” instead of raspberries but still yummy!

    • bianca

      Thank you. I really appreciate you writing. I am glad you liked it. I am sure we will be making it a lot over summer! Many thanks, Bianca

  • Awesome recipe, thank you so much! I’m not a “cake person” but love raspberries and chocolate, and this was basically my ideal dessert. I replaced the coconut water and oil with coconut cream and the consistency came out perfect. Love your work and keen to try more of your fab recipes soon.

    • bianca

      Thank you Julia, I am glad you like it, your variations sound delicious. Enjoy, Bianca

  • Sharon

    Hi Bianca,
    Have read many of your recipes and they sound delightful. Haven’t tried any yet but hope to do so soon. Can you tell me if the fat and carb content are high and if calories are taken into account when recipes are formulated?

    • bianca

      Hi Sharon, I am sorry but I know very little about calories and such so I am not much help there. Bianca. x

      • Felicity

        Hi Bianca,
        You can create your own nutritional content list and calories by using a simple iPhone app like My fitness pal. I have entered this recipe in for my own record and based on this recipe serving 10 servings (although I could quite easily eat the whole thing 🙂 ) it works out approx 390cals per serve. Hope this helps!
        Felicity 🙂

        • bianca

          I am sure it will help many, thank you so much Felicity, it is lovely of you to take the time to pass this on to everyone. Many thanks, Bianca

  • Sharon

    Many thanks Felicity for all your time and effort and thanks Bianca for passing on the info.

  • I made this today using blueberries instead and it was a hit! My grandparents and my parents are on a restricted diet of no diary, gluten or refined sugar so this was great as a treat for them. I love them my son can have as much as he wants and know that it is good for him and hes not going to go hyper from sugar.

    • bianca

      Thank you so much Delisa, I really appreciate your message. I am so glad it has been a hit with your family, the blueberries sound delicious. Many thanks, Bianca

  • Narelle

    Hi there just wondering if I could just use water instead of coconut water? I want to make it now but the only ingredient I’m missing is the coconut water 🙁

    • bianca

      Absolutely Narelle, I hope you like it. xx

  • Charlotte

    This cake was delicious and a great hit, thankyou for a great recipe, once again!! I am going to try your chocolate tart next 🙂

    • bianca

      Thank you so much Charlotte, it is lovely of you to take the time to write. I am rapt that you have enjoyed the cake, I look forward to hearing how you go with the chocolate tart, be sure to let me know. Many thanks, Bianca

  • Hi, I’ve just made the cheesecake and put it in the freezer, all the components taste FANTASTIC! Its for a dinner with friends tonight, so how long should I take it out of the freezer before serving? Thanks for your recipes, I absolutely LOVE them!
    love love love Adrienne

    • bianca

      Thank you so much Adrienne, I really appreciate your kind words. I am glad you like the cheesecake so far! I would take it out 15 minutes before cutting and serving. I hope that works well for you and that everyone enjoys it! Many thanks, Bianca

  • Wow I love how healthy this is… and yet it looks absolutely delicious! I’ll be trying this recipe out for sure!

    • bianca

      Thank you Lucy, I hope you like it! be sure to let me know. Bianca

  • I absolutely love all of your recipes. I will be making this in the next couple of days Thank you for all your yummy recipes xx

    • bianca

      Thank you so much Phoebe, I hope you enjoy them. Bianca

  • Tara

    Only wish I had have found you earlier. We have made so many of your delicious recipes, thankyou, thankyou, thankyou x

    • bianca

      I am glad you have found us Tara!! I love this photo! Thank you so much!! I am rapt that you are enjoying our recipes. Be sure to keep the pics coming, I love seeing them!! It is lovely of you to take the time to write and to send them in! I really appreciate it! Enjoy your cake. Bianca

  • Sonja

    Hi – just wondering if you would be so kind as to tell me what I can substitute instead of the nuts? I am so keen to try this, as I am working hard to “sneak” more wholefoods into the diet of my husband and 3 small kids. But my middle daughter is allergic to nuts.
    thanks.

    • bianca

      Hi Sonja, I have not made a nut free version of this recipe however I do have a nut free cheesecake on my to do list. Have you tried the cookies and cream recipe? Or the coconut and raspberry mousse? There are many nut free options on the blog. I hope you can find one that works well for your family. Be sure to let me know. Many thanks, Bianca

  • Natalia

    Made it for my birthday and it disappeared before I had a chance to take a picture. It was beautiful and delicious although it caused a bit of an argument how it can be a cheesecake without any cheese. So we called it a non-cheese cheesecake. 😉 it was a big hit and will try to make it again. Thank you.

  • Natalie

    I made this on Sunday afternoon and was very nervous at first. Wholefoods is something that we have never looked at in our house. I put it in the freezer and ate it frozen and I have to admit that neither myself or my family were fans of it. I bought it into work today unfrozen and shared it amongst the ladies at work and I have to say that it was much better not frozen. I really do think that you could get used to it and it could be a regular desert in our house. I will definitely give this one and the other recipes another go!

    • bianca

      Thank you Natalie, I am glad you enjoyed it in the end. Bianca

  • Linda

    I made this and it was divine. My mum is allergic to all nuts except almonds so I substituted raw almonds in the base and blanched almonds in the topping. The top wasn’t as smooth as it might have been with the other nuts, but it tasted amazing!

    • bianca

      Fabulous Linda!! Thank you so much! I love the pic! Enjoy, Bianca

  • Meghan

    Great recipe and can’t wait to make it. Due to time restraints could I make it and leave it in the freezer for closer to 36 hours before removing it to eat?

    • bianca

      Absolutely Meghan! It keeps really well in the freezer, we have stored it for much longer then 36 hours, that is one of the things I love about this recipe. Enjoy!

  • Lucinda

    Here is my raspberry cheesecake was delicious thanks Bianca.

    • bianca

      Oh I love it!!! Thank you Lucinda!! It looks divine! I hope you enjoyed it. xx

  • Kellie

    Hi! This looks amazing, and I can’t wait to taste it! I started trying to make it but don’t think I have the right kind of equipment to process the dates and the cashews finely enough. Any recommendations on a good blender or food processor? Thank you!

    • bianca

      Hi Kellie, are you a part of our facebook community? We often ask this question on there and we get a really great response. It might be worth keeping your eye out for that. Many thanks, Bianca

      • Kellie

        thanks Bianca! I did push through and made it. It was a great hit with my husband and friends! Thankyou for an amazing recipe!!!

  • Renee Muirhead

    Do you have any thoughts on substitute for coconut water, and any ideas on how much rice malt syrup would work instead of dates. I imagine too much syrup will completely destroy the consistency of the cheesecake and stop it from setting

    • bianca

      Hi Renee, you can use water in place of coconut water, I am not much help with the rice malt syrup, if you work it out be sure to let me know. Thanks, Bianca

  • Wendy

    Tried this last night and it was a hit! Everyone loved it included fussy 8 and year olds… will definitely do this one again.

    • bianca

      Thank you. I am glad you liked it. xx

  • Lisa Baylis

    Just made it and it tastes delish! Can’t stop eating it! Thank u! X

    • bianca

      Thank you. I am glad you like it. xx

  • Sally

    This looks great and I will make in the near future. Just a bit confused about the comment about coconut water as I can’t see coconut water listed in the recipe. The last ingredient is 1/2 cup water, is this meant to be coconut water? Thanks!

    • bianca

      Hi Sally, either water or coconut water is fine. I hope you like it. x

  • Ashlea

    I’m not one to post things on the internet but I made this yesterday – its incredible!! And it really does taste much naughtier than it actually is!

    • bianca

      Thank you so much! I think it is lovely that you have taken the time to write. I am glad you enjoyed it. Many thanks, Bianca

  • Michelle

    Made this today and is absolutely delicious!! Who would of thought cashews in a cheesecake. And the base is probably the best I have tasted which is pretty amazing considering there is no butter or biscuits. Please keep your delicious recipes coming 🙂

    • bianca

      Thank you so much Michelle, I am glad you like it. I really appreciate you taking the time to write! Many thanks, Bianca

  • Lara

    I made this for Christmas dessert and it was a hit!
    I and my son are allergic to nuts so I substituted the brazil nuts with 2 tablespoons of Tahini and I substituted the cashews for 1 1/2 ripe avocados and it worked a treat!!
    All were convinced there was philly cheese in it and didn’t they get a surprise that it was avocado instead!

    • bianca

      Perfect!! Thank you so much Lara, I am glad it has been enjoyed.

  • susiequeue

    hi, I am about to make this, however I do not have any medjool dates, I only have regular, ho can I substitute and still get the right consistency?

    Thanks in advance 🙂

    Susie

    • You can pre soak the dates to soften them and double the amount required. I hope this works and that you enjoy the cake.

  • Vanessa

    Hi there, just wondering if I could use cashews in the base instead of brazil nuts? It looks yummy and am looking forward to making it tomorrow.

    • Yes I think this will be lovely. Be sure to let me know what you think. xx

  • Sam

    I have been wanting to try this cake for ages & finally made it yesterday as our new fridge arrived this week-with a freezer that actually works. I am excitedly filling it will all your yummy goodies! I ended up squishing the raspberry mixture through a sieve because when i was tasting it the little ‘bits’ kept getting stuck in my teeth. I also used mango coconut water & since it’s bright yellow, I’m guessing this is why my cake didn’t turn out beautifully pink like yours. Thank you Bianca, all of your recipes are devine! x

  • Rima

    Hello I am hoping to make this for dinner tonight but will only have it in the freezer for 3 hours .. will this be enough time to let it set?

    • Hi Rima, I am not sure if this will be long enough, I have never tried it, I think it would be ok, if you tried it please let me know how it went. many thanks, Bianca

  • Stephanie

    Hi how would you make tho nut free as my son is allergic to nuts . Yhanks

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  • Kate

    Stephanie you could use silken tofu or vegan cream cheese for the filling and allergy free arrowroot biscuits for the base

  • Patricia

    Hi Bianca, I’m planning on making this recipe today but I’d like to keep some of it in the freezer for about a week. Does it freeze well? Would it still be ok after a week?
    Thanks very much for the recipe, it looks amazing!

    • Yes it keeps really well, we have had it in there for several weeks and it is still divine. I hope you like it. Bianca.

  • beverly

    hi
    love your website, great recipes and photo’s. what can be used as an alternative to desiccated coconut ?, I have a allergy to coconut,
    thanks
    beverly

    • Hi Beverly, thank you. You can use nuts such as cashews or almonds in this one. I hope that helps. Bianca

  • Rina

    Made this last night for my friends birthday party today. Went down very well and was all gone very fast. Everyone loved it. The birthday girl was very happy as she can’t have dairy or gluten 🙂

    • Thank you! I am glad it was enjoyed it. I really appreciate the feedback. x

  • Debbie

    Hi There, I love your recipes and can’t wait to make them, however I have a daughter who is allergic to tree nuts and wonder what i can use to replace these? Thanks, Debbie

    • Hi Debbie, thank you. Some recipes are easier to sub then others and I have not tried making this one with out the nuts. I would perhaps suggest making the choc and raspberry tart and using the base from one of our slices such as the lemon, peppermint or caramel slice. I hope that helps. I shall add a non choc nut free cheesecake to my to do list. Thanks again, Bianca

  • Rose

    Although I risk sounding dumb, is this served frozen or do you leave it to defrost?

    • It isn’t a dumb question at all. We take it out of the freezer about 20 minutes before serving. I hope you like it.

  • Tracey

    This is another great recipe. DS17 took some to work and tried to convince the guys that he made the cheesecake. I was sceptical about how it could be a cheesecake without cheese, but after making this, it is so much like a cheesecake, in taste and texture, that I don’t think another name would do it justice.

    • Thank you!! I really appreciate that. I am glad it has been enjoyed. Be sure to let me know how you go with anything else that you try. Bianca

  • Kym Armytage

    This was my first attempt yesterday. I made a special vegan lunch for a friend and she thought it was wonderful! Thank you Bianca for the tips and easy-to-follow recipe instructions

  • Hilary Finney

    I made some mini raspberry cheesecakes, saves slicing it up, we love it:)

  • 72kell

    Thanks Bianca for this recipe…everyone loved it!

    • Thank YOU! I love love love the pic and I am glad the cake was enjoyed. xx

  • Kerry

    I’m trying to avoid using coconut – IS there another oil that would work please?

    • I have only made it this way I am sorry. We have other cheesecake style recipes are other raspberry recipes, if you would like some links feel free to send me an email bianca@wholefoodsimply.com and I will try and help you out.

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  • Shannon

    These were great! I halved the recipe and used a silicon cupcake tray to make 11 mini-cheesecakes. Thanks for the recipe!

    • Thank YOU! I am glad you enjoyed them! I really appreciate the feedback. x

  • Franie

    I made this to take to work for a morning tea, substituted frozen blueberries, it came out an amazing purple colour and was a real hit at work. For some reason they are asking me to make it again.

    • This made me laugh! Fabulous!!! I am glad it was enjoyed. x

  • Kate

    Has anyone made this ahead of time? Would it be ok after a week in freezer?

  • Kat

    I made this for Easter, but prepared it 2 weeks before and kept it in the freezer.
    I took it out 20 mins before needed. It was absolutely Beautiful! I sliced up what was left into individual serves and popped back in the freezer.
    Bianca you’re a star!

    • Fabulous!!! Thank YOU so much for the feedback. I am glad it was enjoyed. Be sure to let me know how you go with anything else that you try. x

  • Kasia

    I made it yesterday! Indeed delicious!:) can’t wait to try other recipies! And so healthy, no added sugars or flour. Although the crust was falling appart while cutting the ready cake. Any suggestions what did I do wrong? I would like to do it again! Thank you!

    • Hi Kasla, thank YOU I am glad you enjoyed it. I would try increasing the blending time and adding more dates. You can also add a tablespoon of coconut cream. I hope this helps. x

      • Kasia Biernacka

        Perfect! Thank you very much!!

  • Jess

    Just finished making this! My first RAW dessert ever! From the taste of the mixture I licked from the bowl, looking forward to digging in when it is set! YUM!

    • Fabulous!!! Thank YOU Jess. I hope you enjoyed it. xxxx

  • Veronica

    My husband is allergic to cashews, what other nut could be substituted in this recipe?

  • Emma Johnson

    I haven’t ever tried anything ‘raw’ as of yet.. Being newly diagnosed with dairy & gluten intolerance I am always on the hunt for some great recipes that hit the sweet tooth!
    Am hoping to give it a go as small mini cheesecakes for this weekend and hoping that if don’t don’t tell my family who will be having them that they are ‘raw’ (healthy in their terms!!) they won’t know.. ?!

    • Fabulous!!! Thank YOU! I hope you all enjoy it. xx

      • Emma Johnson

        Hoping they do! Have you had others try it that don’t normally eat this type of stuff and have enjoyed them?

        • Yes!! Lots of times and with many of our recipes. This is a pretty big one to start with though. Do you have a powerful food processor? If not be sure to pre-soak the cashews.

          • Emma Johnson

            Yes I have a good food processor. What do you mean by powerful one to start with?

          • Depending on the strength and speed of the processor it can sometimes be easier to soak the cashews in water first so that you can get a very smooth consistency. I hope this helps.

  • Christen Toft

    Everyone loved it Bianca! Thank you so much for the receipe. I added a drizzle of 70% cocoa good quality chocolate to the top to add some extra flare!

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  • Kiana

    Hi, do you think the Brazil nuts in the crust could be substituted for more Cashews or almonds? Brazil nuts are hard for me to get my hands on.

    • Linda Phillips

      Kiana I’ve done the whole thing using almonds, both the base and filling, as they’re the only nuts my mum can have. It worked out fine, although the filling wasn’t as creamy as it would be using softer nuts. Hope this helps.
      Linda

      • Kiana

        Thanks so much I appreciate it, I’ll give it a try! In

    • Sure can. x

  • Kristen

    Made the crust with almonds and walnuts but otherwise left the recipe as in. Delicious! Everyone from ages 2-60 enjoyed it!

  • leah

    Will it set in the fridge overnight or does it have to go in the freezer?

    • I have only done it in the freezer, it might work…

  • The texture of this cheesecake looks absolutely perfect!!

  • Anna

    Hi Bianca, thanks for all your wonderful recipes. You are so talented! How do you think this would go after a few hours out of the freezer? I want to make one for for my sons birthday and bring to the park. X

    • Hi Anna, thank YOU! I am glad you are enjoying the recipes. I am sorry but this one is not stable at room temp and it would melt. I hope your son has a lovely Birthday. Bianca

  • Jo Marriott

    I made this for my mums birthday with mixed reactions. I didn’t love it, however i am also happy to eat it. On the other hand, my older ‘traditionalist’ brother who is completly committed to white flour, white sugar and loads of dairy absolutely loved it and had two slices and asked to bring a slice home! He asked for the recipe and my sister in law whispered to me ‘dont tell him whats in it, or he wont eat it again!’. So she has a copy of your recipe ready to make it for him again. My mum loved the cake as well and i was pleased because it was her day. I think for me, its just the cashews, they have never agreed with me personally.
    I also doubled the recipe for 16 of us, but i should have kept as is, because we only needed small pieces to be completly satisfied! Thanks for the great recipe that breaks ground with the ‘traditional eaters’ of this world 🙂