Vegan; Raw Raspberry and Date Cheesecake

Vegan; Raw Raspberry and Date Cheesecake
I love this recipe for how creamy and decadent it is. It's also raw so keeps in the freezer for up to a month!
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Vegan; Raw Raspberry and Date Cheesecake



  • 1 Cup Pitted Soft Dates
  • 1 Cup Raw Walnuts


  • 1 1/2 Cups Raw Cashews
  • Soaked Overnight
  • 1 Tbsp Lime Juice
  • 1/3 cup Coconut Oil; Melted1/2 Cup
  • 2 Tbsp Coconut Milk
  • 1/2 Cup Agave Nectar

How to make

  1. Add the dates to a food processor and blend until well broken down; remove from blender and set aside.

  2. Add the walnuts and blitz until crumb-like.

  3. Add the dates back in and blitz until well blended with the walnuts.

  4. Lightly grease a cupcake tray.

  5. Cut strips of parchment paper and lay them in the slots. To create tabs that can be used to remove the cheesecake.

  6. Scoop 1 tbsp of crust mixture into each slot and press with fingers; use a small glass or the back of a spoon to compact it well. I found the bottom of a glass works well.

  7. Set in freezer to firm up for at least an hour.

  8. Add all filling ingredients to a blender and mix until very smooth.

  9. Divide filling evenly among the cupcake tins; about 1 tbsp of mixture per crust.

  10. Freeze until hard; about 4-6 hours.

  11. Once set, remove by tugging on the tabs.

  12. Top with raspberry sauce which is made by blending 1 cup of raspberries with 10 soaked and softened dates; blitz until smooth and add 1-3 tbsp of water to get the desired consistency.

Enjoy, enjoy, enjoy!!

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