Raw Raspberry Creamy “Cheesecake” Delight

For a sweet, creamy treat try a Raw Raspberry Creamy “Cheesecake”. You can keep this raw raspberry cheesecake stored in the freezer and take one little treat out at a time. This creation is the first of the desserts that have inspired me to experiment and use different flavors including lemon, chocolate, grasshopper, and key lime.

Raw Raspberry Cheesecake, G-f, Vegan opt., D-F

There is something so intriguing to me about fashioning food without dairy or flour and the creations tasting close to, as good, or better than the standard creations.  The base of this recipe is something that I would never of thought of on my own. Soak cashews, drain them and blend them with a few ingredients to make a creamy delight? What?


Raw Raspberry Cheesecake

Well my food journey really started taking off when I started living on my own in 1995.  It has been an incremental journey, taking baby steps.  There have been some big stepping stones along the way, but the past nine months has propelled me further along than all seventeen years combined.  It started with the date back in August of 2011 when my friend Jen gave me a Lara Bar.  Since then, I’ve purchased many bunches of dates. The crust of this cheesecake is like a Lara Bar, being fashioned from dates and almonds.

Raw Raspberry Cheesecake

I stumbled across this recipe from My New Roots and modified it a bit.

No Bake Raspberry Cheesecake

The Verdict: This such a smooth recipe (if you have a high powered blender).  The second time I made it, I used a little less honey than the recipe calls for because it’s so sweet.  If you like sweet, use the full amount of honey. **Updated 3/14.

Raw Raspberry Cheesecake

Time to take a bite. Yum!

Raw Raspberry Cheesecake

Raw Raspberry Creamy “Cheesecake” Delight

Yield: 1 Standard Pie, or 20 Standard Muffin-sized "Cheesecakes"

Raw Raspberry Creamy “Cheesecake” Delight


  • The Crust Ingredients:
  • 1/2 cup raw almonds (other nuts will work)
  • 1/2 cup dates (soaked for 2 hours will make them easier to work with)
  • The Filling Ingredients:
  • 1 ½ cups raw cashews, soaked for at least 2 hours
  • juice of 2 lemons
  • 1 t vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey, warmed (agave for vegan)
  • 1 cup blueberries or raspberries (I have used frozen, and it's worked with both fruits)


  1. Process the almonds and dates. The longer they process, the finer the crust, so it's up to you. Add more dates if the almonds and dates don't stick together.
  2. Fill a pie plate or muffin liners with your crust, and press it down well.
  3. Combine the coconut oil and honey.
  4. Put all filling ingredients minus the blueberries in a high powered blender, and blend until smooth and creamy.
  5. Pour 2/3-3/4 of your filling mixture into the pie crust(s-if you are making mini "cheesecakes").
  6. Smooth out the filling. I used a spatula.
  7. Place the berries in with the remaining mixture, and blend until smooth. You may see some flecks of fruit.
  8. Pour berry mixture on top of the pie plate.
  9. Freeze to solidify, and enjoy!

Have you tried the chocolate version??

Raw Chocolate Cheesecake, Vegan



Want more raw cashew-based desserts?

Raw Cashew-Based Desserts, D-F. G-F, V


Sharing at some of these great link parties.

Featured at HVF.




  1. Terri Betz says

    Intrigued by your recipe, found through It’s a Keeper Thursday event, found much to read, pinned your recipe and want to sign up to receive more! Thank you for sharing!

  2. says

    This cheesecake looks absolutely delicious! We hope to see you back next week to our “Strut Your Stuff Saturday.” Thanks for coming!! -The Sisters

  3. says

    This looks great! I really like how there is no dairy or flour in the recipe. Thanks for sharing at Showcase Your Talent Thursday! I hope to see you at the next party!

  4. says

    These look beautiful and just the same as a ‘real’ cheesecake. I’ve never made anything like them but I love cashew nuts and am intrigued to have a go.

    • says

      Hi Corina. I made these for the first time two years ago, and I really couldn’t believe how well they came together! Give it a go! Soaked cashews are amazingly creamy when blended. You probably won’t taste the cashews, either. Thanks for visiting, and enjoy!

  5. Linda says

    I cannot eat almonds or cashews. I’ll easily sub walnuts or pecans for the almonds; do you have any suggestions for a cashew substitute?

    • says

      Hi Linda. I have made a vegan frosting with macadamia nuts, blending them just like cashews. I also made the same frosting with cashews. I believe cashews would work, but I haven’t tried them yet with a dairy-free cheesecake. Macadamia nuts are just so expensive! I hope this helps.

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