This is a chocolate-covered raspberry cheesecake that melts in your mouth. The filling of this fruity cake is creamy and delicious, with a perfect balance of sweet and tart! While it takes a while for the cake to set, the recipe is so simple, that even a beginner will have show-stopping results!

Chocolate-Covered Raspberry Cheesecake [Vegan]



For the Crust:
  • 1 cup pitted dates
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup raw almonds
  • 3-5 tablespoons water
For the Filling:
  • 2 cups soaked raw cashews
  • 1/3 cup coconut butter (or coconut oil), melted
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened plant based milk
  • 1/3 cup maple syrup or coconut nectar
  • 6 stevia drops
  • 3/4 cup fresh raspberries
For the Chocolate:
  • 1/2 cup coconut oil, melted
  • 1/3 cup cacao powder, sifted
  • 1/4 cup maple syrup or coconut nectar


  1. Start by soaking the cashews for 5-6 hours.
To Make the Crust:
  1. Process the dates, coconut, and almonds in a food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds.
  2. Leave in the freezer and continue with the filling.
To Make the Chocolate:
  1. Combine all ingredients until smooth.
To Make the Filling:
  1. Blend the cashews, raspberries, melted coconut butter, maple syrup, milk, vanilla, and stevia drops until you have a very creamy consistency.
  2. Spread filling on your cheesecake crust and freeze for 12 hours. Remove from freezer and top with chocolate mixture.Freeze again for 10-12 more hours and your cheesecake is now ready! Let it sit for about 20-30 minutes before cutting into slices and serving.