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Chocolate and Raspberry Cheesecake

A plant-based cashew cream cheesecake that is silky smooth and light as air.
Prep Time1 d
Cook Time15 mins
Course: Dessert, Plant-based, Vegan
Keyword: cruelty-free, dairy-free, healthy living, plant-based, vegan, vegan desserts
Servings: 12



  • 2 cups dates dried and pitted
  • 2 cups almonds raw
  • 6 tablespoons almond butter
  • 2 tablespoons cacao powder
  • 4 tablespoons maple syrup

Cheesecake filling

  • 3 cups raw cashew nuts soaked in water for at least 4 hours
  • 6 tablespoons maple syrup
  • 3 tablespoons cacao powder
  • 1 1/2 cup almond milk
  • 1 1/2 cup water
  • 1 1/2 teaspoons agar agar powder

Raspberry Coulis

  • 2 cups raspberries frozen
  • 1 cup caster sugar
  • 1 cup water


  • 2 punnets raspberries fresh



  • Line the base of a 9-inch round spring-form tin with baking paper.
  • Place all ingredients in food processor and process until begins to form a dough and
    holds together when pressed.
  • Press into bottom of tin firmly and leave to set in fridge.

Cheesecake Filling

  • Drain cashews and add cashews, almond milk, maple syrup and cacao powder to blend and blend until smooth.
  • Add water and agar agar powder to a saucepan and bring to a simmer and stir with
    whisk  for three minutes.
  • Add agar agar mixture to chocolate mixture and blend until combined and smooth
  • Pour over base and allow to set overnight.

Raspberry Coulis

  • Add ingredients to a saucepan and increase heat until sugar dissolves.
  • Blend this mixture
  • Return to saucepan and allow to simmer for 10 minutes.


Serve with coulis and raspberries. Do take note though, to only garnish with the coulis and fresh raspberries if you are going to serve immediately as the high water content will seep and affect the consistency of the cake.