Welcome my dear sweet tooth reader, (it is funny in Hungary we call it “sweet mouth”:))

Today I am bringing you a DELICIOUS raw, vegan raspberry cheesecake.

On 29th November, I had a big turning point in my life, since I moved to the states with my boyfriend from Hungary, Europe. I will talk about it more on my blog later, if you want to know more, stay tuned. 🙂

Since I am a big, like BIG fan of sweets (hardly can go without some kind for a day) I research a lot of recipes which I make afterward, of course in a healthy form with quality ingredients only.

I also explored an amazing online store called Thrivemarket where you can order all healthy components in one place, for almost half price compared to other grocery stores.(You need to sign up and have a membership fee, but it is only 70 $ for a year, and considering the fact you will save much more than that with a few shoppings, it is really worth it) If you order for more than 49 $, the shipping is free.

Since we are here, I am trying to sip in the culture, and adapt as much as I can, of course not to forget where I came from, and what traditions we have. I know that one of the most traditional desserts for Americans is cheesecake, so I decided to make one in a healthy way.

I found a great recipe which I fell in love with at Yummy Beet. I highly recommend her blog to follow guys; she has mouthwatering recipes!

The reason why I can recommend you to make this cake, because it is easy and fast to make. Since it is raw, you don’t have to worry about baking either. The ingredients are all healthy: it is sugar-free (only has natural sweetener) gluten, soy, dairy free, and since it doesn’t contain eggs either, it is 100 % vegan as well.

The taste of it reminds of marzipan a little bit. (I know marzipan is not well-known in the States, but we use it a lot in Hungary, I love it! It is used for cover on cakes and has a really nice and sweet almond taste.) This cake is not too sweet at all, on the contrary, the raspberry gives a tiny bit of sour flavor to it, but I would rather say, it balances the sweet and the sour out. You can certainly tell it contains dates, it has a dominant flavor, but not in a bad way.

I only made a half portion for the first time, just to experience, but it turned out pretty well, so I kinda regret it at this point. 🙂 But there is always next time.

Let’s dig in, here are the ingredients:

For the crust:

  • ½ cup raw hazelnuts (if you roast them a little bit, their taste will be more full-flavoured)
  • ½ cup packed, pitted Medjool dates (about 8 pieces)
  • ½ tsp cinnamon
  • Pinch of sea salt

For the filling:

  • 2 cups raw cashews, soaked in water overnight (at least 8 hours), drained and rinsed
  • ⅔ cup coconut oil, melted
  • 2 tsp pure vanilla extract
  • ½ cup agave (in Hungary we have a so-called natural apple-sugar, I used it, but you can also use maple syrup)
  • Pinch of sea salt
  • ½ cup raspberries (fresh or frozen, unsweetened)


To make the Crust: It is recommended to use a springform cake pan, but since I didn’t have it, I just used a square glass pan.
  1. Make the Filling: Blend the cashews in a food processor or blender until creamy. Add the remaining ingredients, except the raspberries. Puree until very smooth. Add half this mixture to the crust and smooth out evenly. Pop back into the freezer for 10-15 minutes. To the remaining mixture, add the raspberries and puree until smooth. Add this on top of the plain cashew mixture, spreading out evenly. Cover and freeze for at least 6 hours.

raspberry cheesecake

  1. To Serve: Release the cheesecake from the springform pan and slide onto a serving plate. Let sit at room temperature for 20 minutes before slicing. Leftovers can be kept in the refrigerator (without melting!) or freezer.

Here it is this beauty (mine is square-shaped because of the pan):



If you decided to try it, leave me a comment how you liked it!

Have a beautiful day sweet lovers,




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