These raw vegan raspberry cheesecakes are made with healthful uncooked components and made into flawlessly sized individual quantities! store them for your freezer and enjoy one whenever you want!

One aspect I really like about these raw vegan raspberry cheesecakes is they can be made into person quantities, or you may make them as a whole cake. I for my part love them as person cupcakes due to the fact they’re perfectly portioned!

You don’t ought to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. You could experience them for your very own, or with friends and own family



  • Base
  • 1 cup almonds
  • 1 cup Medjool dates


  • 2 cups raw cashews (soaked overnight, rinsed, and drained)
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup raspberries

Raw icing (optional) 

  • 1  1/2 cup cashews (soaked overnight)
  • 1/3 cup raspberries
  • 3 tbsp maple syrup
  • 1/4 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 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

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