This pastel pink cheesecake is a wonderful balance of dark chocolate and fresh fruit. The mousse-like cheesecake filling hides raspberries within, providing vibrant pops of sweet and tart flavors. Don't wait for an occasion to make this luscious berry cake with a delicious chocolate crust—it's perfect for any time.

Raw Raspberry Cheesecake With a Chocolate Crust [Vegan, Gluten-Free]

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For the Chocolate Crust:

  • 1 cup almond meal
  • 3 tablespoons pure maple syrup
  • 1/2 cup raw cacao powder
  • A pinch of Himalayan pink salt

For the Raspberry Filling:

  • 3 cups raw cashews (soaked overnight)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup unrefined coconut oil
  • 2 cups frozen raspberries
  • 3/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon beet juice
  • A small handful of fresh raspberries

For the Topping:

  • Fresh raspberries


To Prep:

  1. Soak cashews in water overnight. Once they have puffed up and become tender drain out the soak water and rinse them well.

To Make the Crust:

  1. Line the bottom of a 8-inch diameter springform pan with parchment paper, leaving some extra inches of paper to easily lift out the cake when finished.
  2. Place almond meal, cacao powder and salt in a medium mixing bowl. Pour over the maple syrup and stir everything together until it becomes a sticky mixture.
  3. Press the crust down firmly with your hands and then use the back of a spoon or spatula to even out the surface. Set in the freezer.

To Make the Filling:

  1. In the bowl of your food processor, add all the filling ingredients, except the beet juice, and blend until you get a soft consistency. Adjust sweetness to taste.
  2. Gradually add the beet juice until the mixture turns pink.
  3. Pour half of the cheesecake batter over the base, drop in a small handful of fresh raspberries, and finish with the other half of mixture. Cover with plastic wrap, making sure it doesn't touch the surface of the cake, and transfer to the freezer until it hardens in around 4 hours.
  4. Remove the cake from the pan and transfer to the refrigerator.
  5. Garnish with fresh raspberries and, for a more frosty look, a bit of confectioner's sugar.

Nutritional Information

Total Calories: 4329 | Total Carbs: 375 g | Total Fat: 294 g | Total Protein: 84 g | Total Sodium: 336 g | Total Sugar: 214 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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