Raspberry Vanilla Cheesecake

By Chef: Lena
Posted:  April 23, 2015


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You will be amazed at how simple it is to make a gorgeous raw cheesecake creation with no dairy, no flour, and no butter. You don’t bake your cake, just freeze it. Perfectly sweet and slightly tart.


  • 2 cups cashew cashew soaked overnight
  • 2 tbsp coconut oil melted
  • 2 frozen bananas
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 3 limes juiced
Berry topping
  • 2 cups raspberries
  • 2 tbsp Hemp hearts


  1. Place nuts and figs in a blender with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with parchment paper), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
  2. Warm coconut oil in a small saucepan on low heat until liquid. Whisk to combine.
  3. Place all filling ingredients in the blender and blend on high until very smooth (this may take a couple minutes, so be patient).
  4. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer for 3 hours.
  5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.
  6. Top with smashed raspberries and hemp hearts. Enjoy


Though I used a small (9-inch) springform for this recipe, if you only have a larger springform the cheesecake will be thinner. Or if you are serving a crowd, double the recipe and use a 10 or 11 inch springform.