In an ideal world we would all have expensive appliances like Magimix food processors and Vitamix blenders to use, but I realize not everyone can afford them, or have a place to store them. You don’t always need these items to create awesome vegan dishes! This raw vegan raspberry cheesecake is a perfect example of being able to make awesome stuff with a lack of equipment. Just a garden variety food processor and freezer are all you need. Serve with a handful of raspberries blended up with a couple of tablespoons of maple syrup. This raw vegan raspberry cheesecake is scrumptious!

Raw Raspberry Cheesecake (No Expensive Appliances Necessary!) [Vegan, Raw, Gluten-Free]






For the Base:

  • 2 cups almonds
  • 1 cup dried dates
  • Sprinkle of desiccated coconut

For the Filling:

  • 3 cups chopped cashews, soaked for 2 hours
  • 1/2 cup lemon juice
  • 1/2 cup raw agave nectar
  • 3/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup fresh/frozen raspberries


  1. To make the base, soak the dates in some warm water for 10 minute. Squeeze out excess water then process dates and nuts in a food processor until it clumps together.
  2. Sprinkle coconut onto bottom of 9” spring form cake tin. Press crust into the cake tin on top of the coconut.
  3. Blend cashews, agave, coconut oil, vanilla, salt, lemon and raspberry’s together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
  4. Let cake thaw in the fridge for 15-20 minutes before serving.

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Nutritional Information

Total Calories: 5894 | Total Carbs: 352 g | Total Fat: 449 g | Total Protein: 136 g | Total Sodium: 2882 g | Total Sugar: 226 g (Per Serving) Calories: 491 | Carbs: 29 g | Fat: 37 g | Protein: 11 g | Sodium: 240 g | Sugar: 19 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.