Vegan Raspberry Cheesecake *Raw, Dairy Free, Gluten Free*

Ok, so I can just hear all the non vegans screaming at me for this one……..”You can’t call it a cheesecake!!!!! It’s not cheese!!!!”.

And they’re right, it’s not made of cheese ……. not even vegan cheese.

There seems to be a certain stigma attached to using the word “Cheese” in vegan cuisine. But why can’t we use it as an adjective for cheese-like vegan food? We have been using the words “Milk”, “Sausage” and “Burger” for quite some time without any opposition. How is the word cheese any different?

As a former cheese lover, giving up cheese and cheese items was one of the harder things to change when I went vegan. Let’s be honest – vegan cheese pretty much sucks! And my hunt to find delicious cheese-like replacements continues on. What certainly helps though is the word “cheese” in the title or description, otherwise how would we know to try it or any any idea on what it would be like? We could call it “Gary” I guess, which was a funny vegan joke but hardly likely to take off.

The Gary thing – For anyone who hasn’t a clue what I am on about here – last week Sainsbury’s released a vegan cheese range which sparked one angry cheese lover to take to Facebook to express her distaste in the wording of it. She suggested to “call it Gary or something”, not realizing that two of the worlds more famous vegan activists are called Gary. This quickly went viral after Sainsbury’s tweeted their “new range of Gary” in a quick and witty response, prompting the vegan community to go crazy on social media with vegan “Gary” memes. Myself included of course!

At the end of the day, it is really just a word and not all that important. I think all we should really care about is that we are happy, healthy and spreading the joy. So if you want to call this a Vegan Raspberry Cheesecake, Raspberry Gary Cake, Raw Raspberry Pie or anything else, I don’t mind, i’m going to eat it anyways whatever it’s called because it’s yummy!

Number of portions: 12 | Calories Per Portion: Approx 330 | Prep Time: 10 Minutes | Setting Time: 2 Hours


For the Crust:

  • 170g Dates
  • 300g Raw Cashew Nuts
  • 20g Agave Nectar (or any syrup of your choosing – you could use Maple or Date Syrup for example)
  • Pinch of salt

For the Filling:

  • 150g Overnight Soaked Cashew Nuts (or at least 6 hours)
  • 250g Raspberries
  • 80g Agave Nectar (or any syrup of your choosing – you could use Maple or Date Syrup for example)
  • 130g Melted Coconut Oil
  • 2 Ripe Avocados
  • 10g Beetroot Powder (Optional, for colour)



  1. Grease a large cake tin with some coconut oil
  2. For the crust: combine all ingredients in a processor and blitz to form a crumbly base.
  3. Press the crust ingredients firmly into the base of the cake tin to form the bottom crust. Place in the fridge to set.
  4. For the filling: combine all ingredients (leaving a few raspberries out for decoration) in a blender and blitz until as smooth as possible.
  5. Pour filling on top of the base in the cake tin and spread out.
  6. Place back in the fridge and allow to set for a couple of hours.
  7. Once set, remove from the cake tin and and decorate with the remaining raspberries, and a few flaked almonds if you wish.

**Best eaten straight from the fridge. I wouldn’t recommend leaving it out at room temperature**

Hope you enjoy this recipe and thank you so much for your support. Please feel free to like or leave a comment and click follow below to receive more posts like this ☺️




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