And did we mention no oven needed? This cheesecake is a decadent, micro-nutrient rich treat, perfect for your next special evening.  
Skill Level: Intermediate.
Course Dessert
Total Time 45 minutes
Servings 20


For the Crust:

  • 1 cup Walnuts, raw
  • 1 cup Almond flour or meal
  • 4 each Medjool dates pitted
  • 4-6 T. Water as needed for processing
  • 1/2 tsp Salt

For the Filling (1st & 2nd Layers):

  • 4 1/2 cups Cashews, raw soaked in boiling hot water for at least 5 minutes
  • 1 cup Coconut milk canned, full fat, use mostly the top layer of white coconut cream
  • 2/3 cup Maple syrup
  • 2 T. Vanilla extract
  • 1/2 cup Raspberries fresh, or frozen

For the Raspberry Sauce:

  • 3 1/2 cups Raspberries fresh or frozen
  • 4 T. Sugar (Sugar in the Raw) optional, adjust to taste
  • 1 tsp Lemon juice


  • As desired Freeze dried berries any preferred kind!



  • Grease a 9 inch spring form pan with coconut oil, or line a 9 inch silicone cake pan with parchment paper for easy removal.


  • To a food processor, add the walnuts, almond flour, dates, 2 T. water and salt. Process until a sticky dough is formed, adding another T. water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.

First Layer:

  • To a high powered blender, add the soaked and drained cashews, coconut milk, agave or maple syrup, lemon juice and vanilla.
  • Blend for about 2 minutes, stopping to scrape the sides of the blender as needed. Blend until very smooth and creamy.
  • Pour 2/3's of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.

Second Layer:

  • Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and then sprinkle the top with freeze dried berries!
  • Let the cheesecake set for at least 3 hours in the freezer (overnight preferred).

Raspberry Sauce:

  • Add the raspberries, sugar and lemon juice to a saucepan and bring to a boil while mashing the raspberries to break them down.
  • Once it boils, turn off the heat and adjust with more sugar or lemon juice to taste.
  • Strain the raspberry sauce through a fine mesh sleeve to remove the seeds. Press firmly to extract all the pulp as that is what thickens the sauce.
  • Chill the sauce in the fridge in a squirt bottle. The sauce will thicken as it cools.
  • Leftovers can remain in the refrigerator for up to 2 weeks in an airtight container. Leftovers can also be stored in the freezer, and reheated for future use.
  • Before serving this cheesecake, drizzle the raspberry sauce and top with fresh raspberries before serving.

Tips Before Slicing & Serving:

  • To serve, gently remove from the pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10 to 15 minutes to make it easier to cut.
  • Cut into 20 pieces. Enjoy!

Instruction Notes for Soaking Raw Cashews:

  • To soak raw cashews, boil a few cups of water and then pour it over the cashews. Let soak for 5, up to 30 minutes to soften. Drain and rinse the cashews before using.


Serving Size: 1 piece, 20th of recipe
Nutrition Information: 
Vegan, Gluten Free.  
Calories: 336, Fat: 23g, Protein: 8g, Carbohydrates: 29g, Fiber: 4g, Sodium: 66mg