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Rawkin' Raspberry Cheesecake

The best part about this recipe is that you can make it with any berry you want! If it's winter where you live then you can always thaw frozen berries too. Totally vegan, dairy-free and gluten-free!
Jul 18, 2014 | Joy McCarthy

Dear joyous readers!

I was inspired to create this wonderful cheesecake the other weekend eying all the beautiful berries at the farmers market. Originally I was going to create a strawberry cheesecake but since strawberry season is just ending and I would rather you use local berries if possible.

Cheesecake brings back memories of shopping at St. Lawrence Market and picking up a slice of New York style cheesecake - so dense and delicious. Now that I'm a nutritionist and realize the number of people who have dairy intolerances (including myself) I want you to have your cake and eat it too.

The best part about this recipe is that you can make it with any berry you want! If you are reading this recipe and it's winter where you live (hello Aussie friends!) then you can always thaw frozen berries too.

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  • Bottom
  • 10-12 soft medjol dates
  • 2 cups walnuts
  • 3/4 cup unsweetened shredded coconut
  • 3 tbsp cinnamon
  • Top
  • 2 cups cashews (no salt, unroasted) Soaked for a few hours or overnight.
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1 1/4 cup raspberries
  • Optional: ¼ cup honey or maple syrup if raspberries are too tart (give it a taste test once it's been blended)
  1. Discard the water the cashews were soaked in and rinse them.
  2. To make the bottom, place the dates, walnuts, shredded coconut and cinnamon in a food processor or blender and blend away until it forms a smoother texture, but still a bit crumbly.
  3. Press this mixture into a 9? spring form pan (if you don't have this size, just remember the smaller the pan the thicker the crust and the larger the pan the thinner the crust). Place it in the freezer and chill while you prepare the cheesecake filling.
  4. To make the filling, place the soaked cashews, coconut oil, vanilla and raspberries in a food processor or blender and blend until smooth.
  5. Remove the chilled bottom from the freezer and top with the raspberry cheesecake filling.
  6. Cover and freeze until solid, several hours or overnight.
  7. If you've frozen the cheesecake overnight you may need to let it thaw a couple of hours in the fridge. Garnish with a few raspberries!
  8. Enjoy!

Breakfast, snack or dessert, this dairy-free, gluten-free cheesecake will go fast in my home because the options for enjoying the Rawkin' Raspberry Cheesecake!


Have a joyous day!


Jul 18, 2014 BY Joy McCarthy
Natalie   •   July 18, 2014

Hi Joy, This looks and sounds amazing!! However, My daughter has a severe peanut allergy. So I need the cashews to be safe. I am having a very difficult time finding tree nuts, shelled pumpkin seeds and shelled sunflower seeds that are safe and dont have the may contain label. Do you happen to know of any safe brands and/or place to purchase them? We are in Hamilton. Thanks

Joy McCarthy   •   July 29, 2014

Laura   •   August 12, 2014

Hi Joy, this looks fantastic and I'm excited to give it a try! Do you have any suggestions to sub for cashews? They're lovely but a bit pricey. Many thanks!


Michelle   •   August 18, 2014

Made this on the weekend- loved the learning experience of how the ingredients transformed together to make this delicious treat!! Can't wait to make this again and try different combos!! Thanks for posting!!!


Kelly   •   August 20, 2014

Hi Joy! I just made this with blueberries!!! Delish!! Will this keep in the freezer? Once it sets I was hoping to slice and freeze in individual slices/servings.

Kate McDonald-Walker   •   August 23, 2014

Kate   •   February 11, 2015

I have someone with a tree nut allergy in my home but is ok with peanuts. Can peanuts be used for this instead of cashews or do you have other tree nut free recommendations? I really want to make this!

Joy McCarthy   •   February 11, 2015

Erin Callanan   •   April 24, 2015

I came to know a new method of making cheesecake and good use of raspberry.The cake looks very creamy and delicious. .


Eduardo Morgan   •   March 20, 2019

Thanks for the interesting recipe.

Joy McCarthy   •   March 20, 2019

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