Heavenly Raw Vegan White Chocolate and Raspberry Cheesecake {Gluten-Free, Paleo}

Heavenly Raw Vegan White Chocolate and Raspberry Cheesecake {Gluten-Free, Paleo}

{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free, SCD}

Well, this past week has been a crazy whirlwind of events for me. Firstly, two of my closest friends got married, and I had the honor of making their wedding cake! I won’t share the cake  recipe since it was not gluten-free. I heard it was delicious though :) . It’s always a challenge when you make something you can’t taste, so I was really glad it turned out alright. Ah, one of the many challenges of being on a restricted diet…

In other news, I’m still working on giving this website an exciting facelift (coming soon!), so pardon any lag in response to comments, etc. I’m still here, just working on things behind the scenes. I’ve also finally come around to getting on facebook and tumblr — so you can now find me on facebook, tumblr, twitter, and of course my favorite haunt — pinterest.

Now, back to the important stuff — this raw vegan white chocolate and raspberry cheesecake. It is absolutely AMAZING! I served it to some visiting friends last weekend and was told this is the best raw cake they’ve ever had (and they get to eat a lot of raw cakes around here :) ). But seriously, it’s really, really good. I hope you get to try it out some time. I think the white chocolate and raspberries pairing is just unbelievably good and works really well in this simple and wholesome dessert.

Raw Vegan White Chocolate and Raspberry Cheesecake Recipe:

Heavenly Raw Vegan White Chocolate and Raspberry Cheesecake {Gluten-Free, Paleo}
Prep time
Cook/Chill Time
Ready In
Makes: 6" cake {can be doubled for a larger cake}
Base layer:
  • 1 cup almonds
  • 6 medjool dates, pitted
  • 2 tbsp cocoa butter, liquified
  • ¼ tsp raw ground vanilla beans (or ½ tsp pure vanilla extract)
Cheesecake layer:
  • 1½ cups cashews, pre-soaked (at least a few hours, best overnight) and strained
  • ¼ cup fresh squeezed lemon juice
  • 6 tbsp liquid sweetener of your choice (I used maple syrup)
  • ¼ cup coconut oil, liquified
  • ⅓ cup cocoa butter, liquified
  • 1 tsp pure vanilla extract (or ½ tsp more ground raw vanilla bean)
  • ¼ tsp salt
Raspberry topping layer:
  • 1½ – 2 cups fresh or frozen raspberries (I used frozen and slightly thawed out)
  • 3 tbsp liquid sweetener or your choice (I used maple syrup)
  • ⅓ cup cocoa butter, liquified
  • Reserve a few raspberries for garnish
  1. Place all base ingredients into a food processor and process until a medium-fine crumbly mixture is formed. Transfer this mixture into the springform pan and press down well to create an even flat cake base. Place in the freezer while working on the next step (or for at least 10 minutes).
  2. Place all cheesecake layer ingredients in your blender (a stronger blender like a Vitamix works best), and blend until mixture is completely smooth. Pour it over the crust into the springform pan. Lightly tap the pan down on the counter to eliminate any air bubbles. Smooth it out as well to create an even surface. Place in the freezer while working on the next step (best if in the freezer for at least 15 – 20 minutes). {Placing cake in the freezer for a bit helps keep the cake layers better separated}
  3. Place all raspberry layer ingredients into your blender and blend until the mixture is smooth. Pour over the cheesecake layer into the springform pan and return back to the freezer for at least 3-4 hours. Cake can then be served out of the freezer as an icebox cake, or kept refrigerated for a softer and more mousse-like consistency. I kept mine frozen, but allowed it to thaw out for about an hour in the fridge before serving. Decorate with some fresh raspberries prior to serving and enjoy!

Heavenly Raw Vegan White Chocolate and Raspberry Cheesecake {Gluten-Free, Paleo}

xo Audrey


This Raw Vegan White Chocolate and Raspberry Cheesecake recipe has been shared with Gluten-Free Wednesdays, Fat Tuesday, Waste Not Want Not Wednesday, Real Food Wednesday, #glutenfreefridays, Natural Family Friday, Let’s Get Real Friday Party, Eating Inside the Box, and Allergy-Free Wednesday.



  1. says

    I just hopped by from Waste Not Want Not Wednesday to see your amazing raw vegan white chocolate and raspberry cheesecake. This recipe is not only delicious but healthy as well. I can’t wait to try this vegan cheesecake because I growing up my family celebrated special occasions at a popular cheesecake restaurant and we enjoyed chowing down on conventional cheesecake. I have been vegan for many years so I have not indulged in my old favorite childhood dessert. It will be nice to bite into this raw, vegan and creamy dessert! I am sharing this, subscribing and following you to stay in touch.

    • Audrey says

      Hi Deborah. Thanks soooo much! So glad you’ll be able to enjoy this with your family.

  2. says

    You clearly excel at cheesecakes, Audrey. This is a beautiful and clearly delicious dessert. :-) I love that it’s 6 inches in diameter. That’s perfect for a gathering of girlfriends. ;-)


    • Audrey says

      Thanks Shirley :). Yes, 6″ cheesecakes are my favorite size — just perfect enough to enjoy in a small gathering. I also happen to make a lot of cheesecakes because they are so easy to make in advance and have in your freezer for special occasions or unexpected guests.

  3. Charissa Johnson says

    I am new to the vegan, paleo diet and am a bit confused. How can this be called a cheesecake when there is nothing that resembles “cheese”? I understand the basics behind it all but just a bit leery of serving a cheesecake to my family that really isn’t. Please help me out.

    • Audrey says

      Hi Charissa. No worries. I know what you mean :) . A raw vegan cheesecake is a type of dessert that is usually made out of nuts instead of dairy (typically cashews or macadamia nuts), as it resembles the consistency and taste of a cheesecake without the dairy (and all the over-processed ingredients that typically go into the cream cheese that’s used to make traditional cheesecake). So it’s a type of dessert that closely mimics a cheesecake in texture and flavor, but is made from wholesome non-dairy ingredients. You’ll probably see lots of them as a dessert on a vegan & paleo diet. I am positive your family will enjoy this dessert if you present it as a raw cake. Trust me, once they taste it, they won’t care whether there’s cheese in it or not ;) . I have yet to taste a raw cheesecake I didn’t like, whether it’s my own, someone else’s recipe, or store-bought :) .

    • Audrey says

      My pleasure, Gaye! Thanks for hosting it.

  4. Veronica says

    I just bought a Vitamix blender and this was the first thing I made in it! This tastes better than a traditional cheesecake and it was so easy! I cannot wait to share this with friends and family who are skeptical about life without dairy and cane sugar. Thanks for sharing your recipe!

    • Audrey says

      Hi Veronica. Thanks so much. I am so happy to hear you enjoyed the cake. I can also relate to how you’re feeling — getting my Vitamix was one of the best things to have happened to me in the kitchen. It just opened me up to so many new and wholesome recipes and possibilities. It’s really amazing and I’m sure you’ll now be making tons of raw cakes and other treats in it. Enjoy every bite and sip of it! :)

    • Audrey says

      Hi Lindsey — thanks! I’m more than happy to share :) I’ve actually been checking regularly to see if other fruit has been added to your list, so this is great – thanks for letting me know.

  5. says

    Thanks for finally talking about >Raw Vegan White Chocolate and
    Raspberry Cheesecake Gluten-Free+Paleo <Liked it!
    paleo diet plan recently posted…paleo diet planMy Profile

  6. Heather says

    Do you have the nutrition facts for this recipe?

    • Audrey says

      Hi Heather,

      Sorry, I don’t, but you can put the recipe through a recipe calculator {like this one} and divide it by the number of portions you want to get the specs. That way you can get a more accurate reading too based on the specific ingredients you’ll be using {for instance maple syrup and agave have different nutritional values, etc.}.


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