Vegan Raspberry Chocolate Cheesecake

Ever since I made my mini vegan cheesecakes, I have been wanting to create more flavors.  Since we are now in Spring, I knew the next vegan cheesecake I would try would be one with berries.  And that is how this vegan raspberry chocolate cheesecake was born!

Raspberry Cheesecake - My Whole Food Life

Since chocolate makes everything better, I decided to give this raspberry vegan cheesecake a chocolate topping.  This vegan cheesecake is soy free and gluten free.  So creamy and delicious, you could never tell that it was made without dairy!

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

    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!

    Cheesecake Steps

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    66 thoughts to “Vegan Raspberry Chocolate Cheesecake”

    1. It looks delicious! How many servings do you get per cheesecake? Trying to figure out for a group of 12. Thank you! Amy
      1. All you do is boil a pot of water, then stick a glass bowl on top of the boiling pot of water. Add the ingredients to the glass bowl. This allows you to gently melt the chocolate without burning it.
      1. Thank you! I am not sure what you can sub for the coconut oil. You may be able to add more cashews, but the cake may be a little softer. Not necessarily a bad thing. If you try that let me know the results.
    2. What kind of healthy(ish) chocolate do you use (that doesn't break the bank)? I bought carob and fair trade chips both 7 for a small bag.
    3. can you sub white beans for the cashews for those of us with allergies? and if so, do you have a nut substitution chart with the amount equivalents? I am allergic to all nuts (bummer because I love them all!) but can't find an easy substitution formula.
      1. I am not sure, but it's possible? I have no idea what amounts to suggest. I think white beans may be a good idea. Maybe 2 cups?
    4. Looks great and I want to try it and your mini vegan cheesecakes too. But I have never used raw cashews before and am not sure how to soak them. I have tried to look it up online, but still not sure what is the best way. Could you please tell me how you do it? And for how long? Thank you, I am finding so many great recipes and ideas on your site.
      1. I soak them overnight. Just put them in a jar with water. I make sure there is at least 2 inches of water above the nuts because they will expand. I just let them sit on the counter.
        1. Thank you for your quick response. One more question, do you add salt? Some sites say to, but is it necessary?
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    6. This looks delicious, and I can't wait to try it. I'm wondering, how do you soften your coconut oil without melting it?
        1. Thanks! I do the same, and was hoping you had some trick to make it softer and easier to scoop out of the container :)
    7. This looks totally OMG I died. I'm gonna definitely Pin IT now and try later, when my Insanity is done.:) In fact, I'm gonna have a huge feast with 100 foods on my list when I'm done that DVD. LOL
      1. You can stick the jar in a bowl of hot water for a couple minutes. Or, if you use a microwave, you can heat it for about 30 seconds.
    8. Can I put the filling in my vitamix or is it too thick? I know it's crazy that I have a high power blender and not a food processor yet... slowly acquiring real food cooking tools!
    9. I made this this weekend and it was sooo good! I left the chocolate off because it was so good without it. I also just made your carrot cake larabars and they are also great! Better than actual larabars. Thanks!
    10. Is there anything i could sub for the lemon juice? Would it affect it too much if i left it out? Im dying to make this and it's the only ingredient i dont have :(
      1. The lemon juice plays a key part in giving this a "cheesecake" taste. I am not sure if you could omit it here.
        1. That's okay, i want to make your flourless peanut butter muffins now too so will pick up more medjool dates and lemons tomorrow :) Thankyou for the lovely recipes!

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