Raw Vegan Raspberry Cheesecakes Recipe

Raw Vegan Raspberry Cheesecakes

Indulge in the delightful flavors of fresh raspberries and creamy cashews with these Raw Vegan Raspberry Cheesecakes. Made with wholesome ingredients and free from dairy and refined sugars, these mini cheesecakes are a guilt-free treat that’s bursting with fruity goodness. Perfect for a refreshing dessert on a hot summer day or anytime you crave a sweet pick-me-up. Let’s dive into the recipe and enjoy the luscious taste of these raw vegan delights!


  • 1 cup raw cashews, soaked overnight
  • 1 cup fresh raspberries
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh raspberries, for garnish


  1. Preparation: Line a muffin tin with paper liners and set aside.
  2. Blending the Mixture: In a food processor or high-speed blender, combine the soaked cashews, fresh raspberries, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
  3. Filling the Muffin Cups: Divide the mixture evenly among the prepared muffin cups, tapping the tin gently to remove any air bubbles.
  4. Freezing: Place the cheesecakes in the freezer to set for at least 4 hours, or until firm.
  5. Thawing and Serving: Once set, remove the cheesecakes from the muffin tin and let them thaw for a few minutes before serving. Garnish each cheesecake with fresh raspberries before serving.

Nutritional Information:

  • Prep Time: 20 minutes
  • Freezing Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Calories: 180 kcal per serving
  • Servings: 6 cheesecakes

Enjoy these Raw Vegan Raspberry Cheesecakes as a delightful, guilt-free dessert that’s bursting with flavor and nutrition!

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