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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