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Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]

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Raw, vegan, AND gluten-free? Oh, my! Enjoy this layered cheesecake with a hot cup of tea.

Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]


For the Base:

  • 1 cup hazelnuts, ground (best if soaked for 2-4 hours, then rinsed)
  • 6 dates, chopped
  • 1 tablespoon coconut butter, melted at 107°F
  • 1 tablespoon cacao powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

For the Vanilla Filling:

  • 1 1/4 cups macadamia nuts (best if soaked for 4 hours, then rinsed)
  • 1 cup almond milk
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon vanilla
  • 1 1/2 tablespoon organic soy lecithin, mechanically separated (optional)
  • 1 cup coconut oil, melted at 107°F
  • 1/3 teaspoon salt

For the Raspberry Filling:

  • 1/3 of the vanilla filling
  • 2 cups raspberries
  • 1 tablespoon coconut oil, melted at 107°F
  • 1 1/2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon organic soy lecithin, mechanically separated (optional)

For the Raspberry Coulis:

  • 2 cups raspberries
  • 2 tablespoons maple syrup
  • 1 teaspoon organic soy lecithin, mechanically separated (optional)



  1. In a food processor, blend all the ingredients to have a smooth paste. Flatten it out on the bottom of a 26 cm spring form and place in the freezer to set while making the vanilla filling.

Vanilla Filling:

  1. Mix all the ingredients, except the coconut oil and the lecithin, in a high-speed blender until smooth and creamy. Add the coconut oil and blend, then add the lecithin and blend it all together. Take the base layer out of the freezer and pour two thirds (2/3) of this mixture over it before putting it back into the freezer to set. It need to be firm enough so that the third layer can be added on top without them mixing all together (about 1 hour).

Raspberry Filling:

  1. In the high-speed blender, mix the remaining 1/3 of the vanilla filling with the raspberries, maple syrup and sea salt. Add the coconut oil and then the lecithin, blend until smooth and creamy. Pour on top of the vanilla layer and place back into the freezer until hard – about 4-6 hours.
  2. You’ll need to remove the cake from the freezer and allow it to defrost until it reaches the desired consistency before serving (1-2 hours).

Raspberry Coulis:

  1. Blend the raspberries and the sweetener into a really smooth sauce texture (if you use frozen berries, you may need to add some water). Add the lecithin and blend again.
  2. When the cake has the desired consistency – cut and serve with the raspberry coulis.






Delicious and innovative plant-based and gluten-free food inspired by Mediterranean flavors. Kuteer and Trisha are the founders of Foodie Awareness, where they share their passion for delicious and innovative plant-based and gluten-free food. Kuteer is a professional gourmet chef and recipe developer, Trisha is a nutritional therapist in-the-making and does the photography as well as the writing for the blog. They live on the beautiful Mediterranean island Ibiza where they also offer services as private chef, catering and cooking classes.



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51 comments on “Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]”

Click to add comment
Judie Sandeman-Allen
2 Years Ago

Hate cheesecake!!!!

Menzi Menz
2 Years Ago

Kirt Kirkpatrick

Auli Koskinen
2 Years Ago

Näyttää hyvältä

Bryanna Christina
2 Years Ago

Kai Justice Rivers

Kai Justice Rivers
13 Dec 2015

Yaaaaaasss! <3

Alyssa Dituro
2 Years Ago

Candace Irvin

Robyn-Anne Rose-Summerville
2 Years Ago

Karen Clegg

Zora Cocic
2 Years Ago

Make it next time♥

Enrique Plascencia
2 Years Ago

Natalia Garcia

Noelle Justine
2 Years Ago

Would someone please open up a restaurant/bakery ans make all these delicious recipes and desserts?! They always look so fabulous!! ❤️

Cassandra Lynn
2 Years Ago

Sounds fuckin amazing!!!


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