Delicious, guilt-free raw vegan raspberry cheesecake treats!
Hello February!
I feel we have just another corner to turn and spring will be here! Hopefully no more snow 🙂 Geez! I have shoveled enough snow for the rest of my life. No wonder I was feeling so low last week.
January is over and usually goes away with those resolutions too. Would love to hear it you are still keeping them. I never make resolutions because I am well known for breaking them in the first 2 weeks of a new year 🙂
BUT. I am seriously adjusting my sweet tooth this year. I am trying really hard to cut back on refined sugar and introduce raw desserts in my world. After successfully making and devouring these cacao chia balls last year I am trying to make new raw desserts to substitute some of my favorite treats.
Like cheesecake with raw vegan cheesecake 🙂
Cheesecake is right there, on top of my absolute fave treats.
Given my absolute obsession with fresh raspberries, I knew from the first second I’ll make a raw vegan raspberry cheesecake.
Nothing like a regular cheesecake, but healthier and super delicious! Instead of using cream cheese and refined sugar, the raw vegan cheesecake is made with raw cashews, banana, honey and coconut oil, flavored with some vanilla extract.
Just a quick note. I know that honey is one of most debated topics among vegans. For those of you who don’t consume honey, please replace it with pure maple syrup. Now, even with maple syrup can be a problem, especially if during its production a small amount of fat was added to the liquid. See this article for more info.
My Raw Vegan Raspberry Cheesecake has 3 layers of deliciousness. The bottom layer is a mixture of dates, raw cacao powder, raw cacao nibs, almond meal and coconut oil. Middle layer is vanilla cheesecake and the top one, my favorite, raspberry cheesecake. Together they are quite the guilt-free dessert recipe!
Don’t go too crazy 🙂 It s quite rich and don’t forget that even though it is made using healthy ingredients, the calories are still there and not in a very small number 🙂
- Cacao Layer
- 1 cup dates soaked in 1/3 cup (80ml) warm water for 10 minutes
- 1 cup almond meal
- 3 tablespoons raw cacao powder
- 1 tablespoon coconut oil
- 2 tablespoons cacao nibs
- Vanilla cheesecake
- 2 cups raw cashews soaked in water for at least 2 hours, then drained
- 1 ripe banana chopped
- 1 tablespoon vanilla-bean extract
- 1/4 cup honey
- 2 tablespoons coconut oil melted
- Strawberry cheesecake
- 2 cups raw cashews soaked in water for at least 2 hours, then drained
- 1 ripe banana chopped
- 1 tablespoon vanilla-bean extract
- 1/4 cup honey
- 2 tablespoons coconut oil melted
- 12 oz/ 340g fresh raspberries
- coconut flakes to serve
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Line with parchment (baking) paper the base and sides of a 10 inch springform cake pan.
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In a food processor, pulse dates and soaking liquid until smooth. Add almond meal, raw cacao and coconut oil, then blend until just combined. Add cacao nibs and pulse to combine.
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Add date mixture to the bottom of the pan and try to level it as much as possible, pressing into a compact layer. Freeze for 20 minutes to set.
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Make your vanilla cheesecake layer:
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Blend all the ingredients in a food processor for almost 5 minutes or until smooth. Add some cold water if the mixture is too thick. Pour over the bottom layer, level it then return the pan to the freezer for at least 30 minutes to set.
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Make your strawberry cheesecake layer:
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Blend all the ingredients in a food processor for almost 5 minutes or until smooth. Add some cold water if the mixture is too thick. Pour over the vanilla layer, then return to the freezer for at least 1 hour to set.
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Remove cheesecake from the freezer 20-30 minutes before serving. Run a smooth, sharp knife under hot water and slice into squares/ bars Serve with coconut flakes.
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Store leftovers (if there are any) in the freezer.
*If you don't consume honey, please replace it with pure maple syrup.
I was craving cheesecake this week too! Though mine isn’t nearly as healthy as yours. 🙂 These are beautiful. 🙂
These look so pretty and delicate! Love the addition of dates!
What gorgeous, perfect layers! These look delicious. I especially love anything with dates, so I will be saving these to try!
Ha! I don’t think I even make 2 weeks into the year so I know I don’t make them. I do look for little swaps and new recipes throughout the year that are healthier and that my kids will adore. These will make a wonderful dessert that makes us all happy!
Hope they will love it too! My daughter really liked the bottom layer, the raw cacao almond base. She said it tasted like a really yum brownie 🙂
Love how healthy and luscious these bars look!! Gorgeous photos too!! Thanks for sharing!
I have started a RAW foods board and pinned this. It looks so pretty and sounds so healthy.
I know, I have started one too! They taste so much better than I was expecting 🙂 Going to follow yours!
They are so pretty!
And I love cashews… adding cacao and raspberries just makes them that much more luxurious.
This is so pretty and sounds delicious! I love that it’s made out of all clean ingredients too!
Too delicious! They were gone in minutes 🙂
These look great…these seem like a delicious healthy alternative to cheesecake! Love the colors too 🙂
Wow, these are beautiful and sound so delicious too. I’ve been wanting to make a raw cheesecake, I will have to try this soon!
These are absolutely gorgeous!! They sound deliciously amazing too!
I see spring! Your raspberry cheesecake squares are so cute and look so much like a spring flower color. It makes me pine for outdoor eating with these as the stars! yummy!
Honey is not vegan btw, But ill definitely be trying this, ill substitute the honey for maple sirup mmmmmm
Hope you’ll enjoy them! Thanks for your note. I know honey is one of the most debated subjects when it comes to vegan diet. I have updated my post mentioning maple syrup for those who don’t consume it. Have a great weekend!