Vegan Raspberry Cheesecake in Toronto
Desserts, Paleo, Vegan

Vegan Raspberry Cheese Cake

The Vegan Raspberry Cake is the perfect treat you could give to your loved one. Its red in color, its vegan and made with all the ingredients that are good for your body and it screams if love. And truly so, coz there is just something about a cake made at home and whipped with love. 

If food could talk this cake would convey just about everything you would want to put in words and have not been able to. The best part about this dessert is that it can be stored in the freezer for up to three months, so you can plan like seriously in advance if you know you are going to be pressed for time.

Vegan Raspberry Cheesecake

It uses all natural ingredients like raspberries, cashews, lemon juice and is 100% Paleo compliant and Vegan… Its a hassle free no bake cake, so if you don’t have that oven then who cares, right? This Raspberry Cheesecake is rather special as it is also an aphrodisiac of sorts… All the ingredients used contain healthy fats that are required for the production of sex hormones… So work up to that libido and get yourself on the other side!

I have literally tried at least 3 different cheesecakes before presenting this one and while the rest were alright… this version of my Raspberry Cheesecake is absolutely perfect. It has 3 lovely layers stacked on top of the other, each containing a full-on healthy dose of dry fruits, fruits, citruses, and coconut – making it everything that you could ask for in a dessert.

Let’s proceed then…

Vegan Raspberry Cheesecake in Toronto

Vegan Raspberry Cake

Snehal Vaidya
The Vegan Raspberry Cheesecake is made of all natural ingredients and is a perfect dessert when you are looking to light up that date night or just have a fun time with friends and family. Fun fact - this cake is literally an aphrodisiac - as the ingredients used in the cake contain healthy fats and nutrients that are required for the production of sex hormones. So let that libido roarrr!
Prep Time 6 hrs
Cook Time 50 mins
Course Dessert
Cuisine American


  • Blender
  • Mixing bowl


Base Layer

  • 1 and ¾ cup Almond Four
  • 8-9 pieces Pitted Medjool Dates
  • ¼ tsp Himalayan Sea Salt
  • ½ cup Pecan Nuts
  • ¼ cup Pure Desi Ghee or Refined Coconut Oil
  • ½ tsp Coconut Oil for greasing

Raspberry Sauce

  • 2.5 cups Fresh or Frozen Raspberries
  • 4 tbsps Maple Syrup
  • 1-2 tsp Lemon Juice

Cheesecake Layer

  • 2 cups Cashews (Soaked in water overnight)
  • ½ cup Almond Milk
  • 1 tbsp Water
  • 1 tsp Vanilla Extract
  • 1 tbsp Apple Cider Vinegar
  • ½ cup Coconut Cream
  • 6 tbsps Maple Syrup


Base Layer

  • Start by mixing all the ingredients as mentioned under the base layer sectionin ablender pot to form a coarse sticky mixture
  • Grease a 9 inch baking dish with Coconut Oil with a tissue paper or an application brush
  • Transfer the coarse sticky base layer from the blender to the baking dish and flatten it against the dish using your hands or the bottom of a bowl / glass. Spread it as evenly as possible
  • Cover with a clean cloth and refrigerate until we prepare the rest of the cake

Raspberry Sauce

  • Add 2.5 cups raspberry to a heated skillet (kept on a medium flame)
  • Next add in the maple syrup and lime juice and cook the mixture on a medium flame until it comes to a light boil (About 10-15 minutes)
  • Turn down the heat to medium low and cook for a further 5-10 minutes until the raspeberries have all broken down and mushed up and you see a thick mixture forming
  • Turn off the stove and run the raspberry mixture through a fine mesh sieve to extract the puree out of the mixture into an empty bowl
  • Be sure to scrape the underside of the sieve as it keeps a lot of sauce
  • Then add back 1 tablespoon of seeds from the sieve to the puree - this helps with the richness of the texture (optional)
  • Cover the bowl and refrigerate this as well while we prepare the cheesecake layer

Cheesecake layer

  • Blend all the ingredients (as mentioned under the cheesecake layer section) to form a smooth thick paste


  • Remove the almond (base) layer that has been sitting in the fridge (in the 9 inch baking pan) and layer the creamy cashew paste onto this base - use a spatula if needed
  • Next remove the raspberry sauce from the fridge and layer it on top of the cahsew layer
  • Spread it out gently and evenly (you will be pleased with the brilliant blood red color that you managed to extract)
  • Cover the baking dish with a silver foil and put it in the freezer to chill for atleast 6 hours(overnight is preferable)
  • Before serving remove the cake from the fridge and keep it out at room temperature for atleast 15-20 minutes
  • Use a big knife to cut through the cake - starting slowly working all the way down
  • Garnish the cake with fresh strawberries, raspberries, sunflower seeds, pecan nuts or cashews
  • Devour