Vegan Raspberry Cheesecake

Vegan Raspberry Cheesecake

  • Servings: 1 cake or 12 cupcakes
  • Difficulty: easy
  • Print


  • 1 cup Cashews, soaked overnight
  • 1 cup Pecans
  • 1 cup Golden Raisins
  • 1 Lemon, zest and juice
  • 1/2 can Coconut Milk full fat “Thai” brand, add solid part at the top first, then some liquid
  • 2 tsp Vanilla extract
  • 2 tbs Maple syrup
  • 1/8 tsp Himalayan salt
  • 1 pint Raspberries
  • Organic canola oil to grease springform pan or cupcake paper cups to prevent from sticking


  1. The night before, soak cashews in a bowl of water. Then drain and rinse before using. This creates a much softer cashew which will blend smoother.
  2. In a food processor, add pecans and raisins. Process until it turns into a coarse meal. Then press into a greased spring-form pan (it will not come out of a traditional cake pan easily unless you line with parchment paper) or into each cup of a muffin tin.
  3. In a Vitamix, combine the cashews, lemon zest and juice, coconut fat and some milk, vanilla extract, maple syrup, salt, and raspberries. Blend until creamy and smooth.
  4. Pour cashew cheesecake over the pecan crust. Place in freezer and allow to set.
  5. Serve chilled.

If you enjoyed this recipe I would love to hear from you! Please leave a comment below and be sure to share with family and friends.



  1. I tried the cheesecake and it is tasty. It was easy too. Do you the nutritional analysis for it?
    I heard you at Royal Oaks in May.


    1. I am so glad you loved the recipe and thank you for coming to my presentation at Royal Oaks Country Club! I am sending you an email right now to follow up on your question about nutritional analysis 🙂


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