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.
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.
PrintHeavenly Raw Vegan White Chocolate and Raspberry Cheesecake
White chocolate and raspberries pair together unbelievably well in this raw vegan cake. Simple and wholesome dessert, made without gluten or dairy. So good!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
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:
- 1 ½ 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:
- 1 ½ – 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
Optional:
- Reserve a few raspberries for garnish
Instructions
- 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).
- 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}
- 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!
Tashia says
Hello miss Audrey, I just want to say thank you ever soooooo much for making amazing and delicious treats for gluten free! I just found out that I a grain sensitive.... But then I found you! I haven't been able to really enjoy a dessert until I found you! I made your chocolate banana bread for a cake for my husband's birthday. And I made your peanut butter ice cream but I used almond butter instead and I added more salt to both recipes to even out the sweetness.
I have a question for you. I have a favorite dessert and I would like to know if you could help me recreate it? I wanted it for my birthday.... Then I had really bad health issues... I am well again but can't have it...
It's a chinese raspberry cake. It's two layers of a very vanilla cake I believe, with a raspberry cream in the middle and on top with this raspberry jell kind of stuff🤷🏻♀️
I get it from ming garden, it's a chinese buffet here in kingsport tn. I would absolutely love to have my favorite cake again!
Oh by the way the banana bread and ice cream was amazing! How do you keep ice cream from getting hard and icee! How do you keep it creamy?
Cristina Tanasescu says
Thank you, Audrey. I bought your ebook on Raw Vegan Cheesecakes. You do not have this recipe in the ebook however this one is heavenly. So, so delicious. All my cakes are from you. I wish I could post a photo as it looks amazing.
★★★★★
Audrey says
Hi Cristina. Thank you so much for the beautiful comment. I'm so glad you're enjoying the raw cakes mini book and this oldie recipe of mine!
Kazzrie says
This one is next on my list to make! I'm wondering if the lemon juice can be omitted? I don't think I want a lemon taste, just pure white chocolate and raspberry flavours.
Audrey says
Hi Kazzrie. Yes, you could omit it. I'd substitute it with some unsweetened almond milk though to compensate for the missing liquid (to help things blend better and give it a smoother flavor) and add an additional pinch of salt to replace some of the tang that the lemon would add to the cake for a more balanced flavor.
LISA says
Hi,
Could I make this using Macademia nuts instead of cashews? Would it be more creamy?
Could I use all cacao butter without coconut oil to make it firmer?
Audrey says
Hi Lisa, you can definitely use macadamia nuts instead, although they will add a strong new flavor to the cake filling, so you might need to adjust the flavors a little to taste (cashews are more neutral, also a bit sweeter, for contrast). If you're looking for a similar macadamia-based cake, this one might do the trick as well: https://www.unconventionalbaker.com/raw-strawberry-lime-macadamia-cheesecake-dairy-free-gluten-free-refined-sugar-free/
You could do all cacao butter or just more of it, but it will make the chocolate flavor much stronger -- that's why I opted to cut it back a bit with coconut oil. But either way the recipe will work.
Marta says
Love this recipe. I used Raw Cacao Butter instead of Cocoa Butter to keep it completely raw. Came out delish!
★★★★★
Audrey says
Hi Marta, thanks for sharing. I'm so happy you enjoyed the cake :)
I just wanted to clarify that there's no difference between cacao butter and cocoa butter (unlike with cacao/cocoa powder, where one is raw and one isn't) -- with the butter, they are both raw, but go by two names interchangeably.
Hadas says
Where's the white chocolate in the recipe?
Audrey says
Whole chocolate is made from cocoa butter, milk, and sugar. I'm this recipe the ingredients are incorporated individually (as opposed to a solid bar) -- since you have the cocoa butter, which gives it the main white chocolate flavor, and the sweetness of maple syrup, and the creaminess of the cashews.
Ella says
Hi,
Does this cheesecake melt if kept in the fridge? I'm looking for a cheesecake that can set even if not frozen. The cheesecakes I have made so far would taste more like smoothies or melted raw ice cream after being thawed in the fridge for more than 2 hours. But Cafe Gratitude has cheesecakes that keep in the fridge for a day that taste mousse like and hold up firmly. Would you know what the secret to making those are?
Audrey says
Hi Ella,
Sorry for the delayed reply. Yes, it will melt if refrigerated and not kept frozen. I have a few baked cheesecake recipes on the blog that require no freezing and remain set in the fridge or even at room temp. Here's one you can try: https://www.unconventionalbaker.com/classic-baked-cheesecake-recipe-dairy-free-soy-free/
Chloe Conger says
Hi there! Wondering how many this serves and if you ever use an emulsifier like lecithin- have you have trouble with the oils and liquids separating? This looks amazing and I am trying to make cheesecake for 25 people.
★★★★★
Audrey says
Hi Chloe, depends how big of a slice you want to hand out :) Raw cheesecakes are often quite rich and satiating so you'll want to serve a smaller slice than a traditional cake. With that in mind, I usually get 8-10 slices out of a 6" cake. You can double the recipe for a 9" cake.
I don't use an emulsifier and I've never had trouble with oils or liquids separating in my raw cakes (because the coconut oil and the cacao butter will begin to set very quickly once it starts to chill so the mixture won't have a chance to separate). The recipe works great as is :)
Chloe Conger says
Great! Thanks so much for the info! :)
★★★★★
Roxy says
Does this recipe require any gelatin at all? Will it stay set if it's not frozen? If so, how do I incorporate the gelatin? I'm not sure I haven't tried making a cheesecake without cream cheese or anything. Thank you :)
★★★★★
Audrey says
Hi Roxy,
So sorry I missed your question. The recipe does need to remain frozen. It will be ok at room temperature (so long as it's not hot where you are) for about 30 mins or so, but then will just start getting soft and melty. I normally keep it frozen and then just thaw it out for about an hour in the fridge or 20 mins on the counter prior to serving so that it's just at the right consistency to my liking.
No gelatin required. Just to be clear, this is a raw cheesecake, which is a type of "cheesecake" you make without the traditional ingredients -- just blending and chilling and lots of nuts. So it's like an ice box cheesecake, mimicking the texture and flavor of the traditional.
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.}.
paleo diet plan says
Thanks for finally talking about >Raw Vegan White Chocolate and
Raspberry Cheesecake Gluten-Free+Paleo <Liked it!
Lindsey says
Wow! This looks AMAZING! And from everyone's comments I must try this! Please share with us at Eating Inside the Box!
http://www.cultivatenourishing.com/raspberries-black-raspberries-blackberries/
Enjoy the Harvest!
Lindsey
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.
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! :)
Gaye @CalmHealthySexy says
Thanks so much for sharing with the Let's Get Real Party.
Audrey says
My pleasure, Gaye! Thanks for hosting it.
Charissa Johnson says
Hello
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.
Charissa
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 :) .
Shirley @ gfe & All Gluten-Free Desserts 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. ;-)
Shirley
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.
Deborah Davis 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.