raw raspberry cheescake

This is beautiful and delicious! I made it last year for Easter, and it will make an appearance this year as well. Super clean. Super simple. Super yummy. Enjoy!


  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 1/2 cup soft Medjool dates
  • ¼ tsp. sea salt


  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
  • juice of 2 lemons
  • 1 tsp vanilla extract
  • 1/3 cup raw coconut oil, melted
  • 1/3 cup raw honey (or maple syrup is great, too!)
  • 1 cup raspberries (thaw completely if using frozen)


  1. For crust, place pecans and walnuts with dates in a food processor. Add sea salt and pulse to chop until they are to your desired fineness. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect.
  2. Scoop out crust mixture in a 7” spring-form pan and press firmly. The edges should be well packed and the base should be even throughout. Rinse food processor well so you can use for next steps.
  3. For the filling, take a small saucepan and warm coconut oil and honey on low heat until liquid. Whisk to combine.
  4. In your food processor (or Vita-Mix or powerful blender), place all of the filling ingredients (except raspberries) and blend on high until very smooth.
  5. Pour 2/3 of the mixture out onto the crust in the spring form pan and smooth it out with a spatula.
  6. Add the raspberries to the remaining 1/3 of the filling in the food processor and blend on high until smooth.
  7. Pour raspberry mixture onto the first layer of filling in the spring form pan.
  8. Place in freezer until solid.
  9. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Store leftovers in the freezer.

Recipe adapted from My New Roots.

2 thoughts on “raw raspberry cheescake

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