Vegan Raspberry Chocolate Cheesecake

Prep Time 10 min Cook Time 24 hr Serves 12 thin slices     adjust servings

So creamy and delicious, you would never guess it was dairy free!


    For the crust

    • 1 cup raw almonds
    • 1 cup raw walnuts
    • 8 medjool dates (pits removed)
    • 2 T water

    For the filling

    • 2 cups raw cashews (soaked overnight)
    • 1 1/2 cups raspberries (I used fresh, but you can probably use frozen as well)
    • 3 T lemon juice (or juice of 1 1/2 small lemons)
    • 1/3 cup coconut oil (softened)
    • 1/2 cup maple syrup
    • 1/2 tsp sea salt
    • 1/2 tsp salt

    For the chocolate

    • 1 cup chocolate chips
    • 1/3 cup almond milk


    1. In a food processor , combine the crust ingredients. They will form into a loose dough.
    2. Grease a spring form pan with a little oil.
    3. Gently press the crust into the pan and set it in the fridge while you make the filling.
    4. In a food processor, combine all the filling ingredients until smooth.
    5. Pour the filling over the crust and set in the fridge overnight to set.
    6. The next day, melt the chocolate and milk using a double boiler method.
    7. Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesn't melt.
    8. Spread the chocolate on top until there is an even coat.
    9. Place the whole thing back in the fridge to firm up.


    Recipe Notes

    Store this cheesecake in the fridge. It will last for about 7-10 days. Enjoy!

    © 2014 My Whole Food Life. All rights reserved.