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No-Bake Raw Vegan Raspberry "Cheesecake"

I’m in love with this healthy dessert! I’m calling it a cheesecake because it looks like one, but it doesn’t contain any unhealthy or processed ingredients. And who doesn’t love cheesecake?

If you’re into leading a no-deprivation-required healthy lifestyle, then this one’s for you.

This recipe is:

raw, vegan, gluten-free, dairy-free,
soy-free, grain-free, low-sugar, nutrient-filled,
made from real food, delicious

This no-bake treat is full of healthy ingredients and comes together in less than 15 minutes of hands-on time. The hardest part is waiting for it to freeze. Raw vegan desserts are a healthy eaters best friend because they’re low in sugar, dairy-free, gluten-free and simply delicious.

This dessert is full of good fats so you’ll only need one small piece to feel happy and satisfied. Finishing your meal with this healthy dessert will also help you feel more satiated and won’t bring on the inflammation and sugar crash that your typical high-sugar, processed flour, artificial flavor disaster tends to bring on.

You can use this crust-freeze-filling-freeze method for tons of different raw vegan desserts, once you learn it you’ll be hooked. Any berries would be great in this recipe, I had just bought fresh raspberries at the farmer’s market. The combo of raspberries and lemon is seriously to-die-for though so try this recipe as-is if you can.

Medjool dates are often used in healthy cooking for their natural sweetness and thick texture. They’re full of vitamins and minerals, and contain fiber as well.

Now for the coconut cream. You’ll want to use a can of full-fat coconut milk and let the coconut water separate from the cream in the can. To ensure this happens you can stick the can in the refrigerator over night. If you can use organic and find a can that indicates a bpa-free lining. I find that the brand Native Forest works really well for this and always separates nicely. The organic Whole Foods brand separates when I store it in the refrigerator. It will depend on the brand of coconut milk you buy, your climate, and a few other things… sometimes it’s just the luck of the draw. If your can does not separate you can use the unseparated milk, the filling just won’t be as thick.


I use a 7 inch tart pan; an 8-inch pan will work, too, it will just be a little thinner.

No-Bake Raw Vegan Raspberry “Cheesecake”

Prep time: 15 minutes
Total time: 2 hours 15 minutes (to freeze)
Serves 8


  • 3/4 cup whole raw almonds
  • 3 Medjool dates, pitted (see notes on dates above)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt (1/8 teaspoon)
  • a little coconut oil to grease the pan


  • Coconut cream from 1 can organic coconut milk (see note above)
  • 1/2 cup raspberries, fresh or frozen, plus 1/3 cup fresh for garnish
  • 6 Medjool dates, pitted
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • pinch of sea salt (a scant 1/8 teaspoon)

Optional: 1/2 teaspoon of lemon zest for garnish

Recipe: Grease your tart pan with virgin coconut oil (1/2 teaspoon). Grape seed or almond oil will work too if you don’t have coconut oil.

Raw Vegan Dessert

Make the crust. Pulse all crust ingredients in the food processor until the almonds are very finely chopped, about 20 pulses or 45 seconds. Careful to not turn it into almond butter, it should still have texture. Press the crust into your tart pan with your fingers. Freeze for 30 minutes. Or, freeze up to 24 hours before you fill it; cover with plastic wrap if freezing for longer than an hour before filing.

Raw Vegan Dessert

Open the can of coconut milk upside down and pour off the coconut water so you can use the cream (use the coconut water in a smoothie or other recipe later). Then, make the raspberry lemon filling by combining all of the filling ingredients in a blender and blending until smooth, about 60-90 seconds. Pour the filing into the frozen crust and freeze at least 2 hours.

Separate Cream from Coconut Milk Can
Raw Vegan Dessert

Cover it with plastic while it freezes—a gallon-size plastic freezer bag works great. Eat within 3 days.

To serve, let it sit at room temperature for about 10 minutes to slightly soften, then garnish the edges with fresh raspberries and lemon zest, if desired. It won’t melt as fast as ice cream but it will eventually melt, so store it back in the fridge or freezer if needed.

Raw Vegan Cheesecake Elizabeth Rider 6

Cheers to guilt-free indulging,

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  1. Elizabeth Resnick

    September 10th, 2016 at 1:49 pm

    This looks amazing…I’m not vegan but since I don’t do dairy this is a great cheesecake alternative. And while chocolate desserts are my very favorite, raspberry and lemon is a great combo!

  2. Emma J

    October 25th, 2018 at 1:34 pm

    Thank you for the nice recipe!
    I’m just wondering, do you know if this works with coconut yogurt or another type of vegan yogurt instead of coconut cream?

  3. Elizabeth Rider

    October 26th, 2018 at 12:13 am

    Hi Emma! For this specific recipe, you need the coconut cream (from a can of full-fat coconut milk separated from the water) for the texture to hold up. I haven’t tried it with yogurt, you could try it, but it might melt on you. For the best texture, stick to the recipe as written. Good luck! ~E

  4. jen

    March 27th, 2019 at 9:11 pm

    any idea of the calorie count?

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