Can I make raw raspberry mint cheesecake [vegan,gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw raspberry mint cheesecake [vegan,gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw raspberry mint cheesecake [vegan,gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw raspberry mint cheesecake [vegan,gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Raspberry Mint Cheesecake
[Vegan,Gluten-Free]

CB By: Crystal Bonnet

Author Bio

Crowd-pleasing raw desserts and simple snacks. Crystal Bonnet is a Raw Vegan Food Blogger and... Read More

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Raw Raspberry Mint Cheesecake [Vegan,Gluten-Free]

Bright and beautiful, this raw cheesecake would make a lovely addition to any table. Made primarily with coconut, cashews, mint, and raspberries, this cheesecake is as wholesome as it is decadent. Add as much or as little cashew cream topping as you desire.

Ingredients You Need for Raw Raspberry Mint Cheesecake [Vegan,Gluten-Free]

For the Crust:

8 dates, soaked and pitted
2/3 cup raw almonds
2/3 cup oats
2 tablespoons coconut oil
2 tablespoons shredded coconut
A dash of salt

For the Mint Filling:

1 cup cashews, soaked for 2 hours and rinsed
1/2 of 1 13.5-ounce can full-fat coconut milk, refrigerated overnight and coconut water drained
1/3 cup coconut oil
1/3 cup fresh mint
2 tablespoons agave nectar
1 tablespoon lemon juice
1 teaspoon chlorella powder, for color (optional)
10 drops peppermint essential oil or flavor extract
A dash of salt

For the Raspberry Filling:

1 cup cashews, soaked for 2 hours and rinsed
1/2 of 1 13.5-ounce can full-fat coconut milk, refrigerated overnight and coconut water drained
1/3 cup coconut oil
1/3 cup fresh raspberries
2 tablespoons agave nectar
1 tablespoon lemon juice
1 teaspoon red beet powder, for color (optional)
10 drops raspberry flavor extract (optional)
A dash of salt

For the Cashew Cream Frosting:

1 cup cashews, soaked for 2 hours and rinsed
1/3 cup coconut oil
1 tablespoon lemon juice
1 teaspoon vanilla bean powder
A dash of salt
Water, as needed

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How to Prepare Raw Raspberry Mint Cheesecake [Vegan,Gluten-Free]

To Make the Crust:

Place almonds and oats in the food processor and process until a flour forms, set aside in a bowl.
Place dates in the food processor and process until chunks remain.
Add almond/oat flour including the rest of the ingredients, and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly.
Line the bottom of a spring-form pan with parchment paper Place dough in the bottom and press firmly with hands or a spoon.
Place in the freezer to set while making the filling.

To Make the Filling:

Make the raspberry and mint filling separately.
Place all ingredients in a blender and blend until smooth.
Pour filling on top of crust and set in freezer while making the other flavor.
Once the other flavor is made pour on top and fill pan until full.
Place in freezer for 4 hours to set.

To Make the Cashew Cream Frosting:

Place all ingredients in a blender and blend until smooth. To blend, add water as needed.
Remove cheesecakes from freezer and spread frosting on.

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