Raw Raspberry Cheesecake

A dairy-free, gluten-free, refined sugar-free cheesecake recipe for a deliciously healthy dessert!

Raw Raspberry Cheesecake
Photo: Arianne Jones

Serves 8

Recipe Ingredients 


  • 1 cup dates, pitted
  • 1 cup pecans
  • Pinch of sea salt

Cheesecake Filling

  • 2 cups cashews, soaked and drained*
  • ½ cup filtered water
  • ½ cup maple syrup
  • ½ cup melted coconut oil
  • ½ Tbsp. vanilla extract
  • 2 Tbsp. lemon juice
  • 2 tsp. of vanilla bean paste or vanilla extract
  • Pinch sea salt

Berry Swirl / Sauce

  • 2 cups of fresh or frozen raspberries 
  • ⅓ cup maple syrup
  • Pinch sea salt

*Overnight Alert

Soak the cashews overnight in enough water to cover them.

If you forgot to soak your cashews overnight, here is a quick soaking hack. Place your cashews into a pot, cover with water, and bring to a boil. Once the water is at a boil, remove from heat, cover, and let sit for about 15 minutes. Drain and rinse. They should be softened right up.

Raw Raspberry Cheesecake Slice
Photo: Arianne Jones

Recipe Directions

Crust: In a food processor, puree the dates, pecans and sea salt until the mixture is sticky but still has texture. Press into the bottom of a 10-inch springform pan and place in the freezer for 15 minutes, or until chilled and firmed. 

Filling: In a high speed blender or food processor, combine soaked (drained) cashews, water, maple syrup, melted coconut oil, vanilla extract, lemon juice, vanilla bean paste and salt. Blend on high for a few minutes until the mixture has a velvety smooth texture.

Raspberry swirl: Add defrosted raspberries, maple syrup and salt to a small saucepan. Bring to a simmer over low heat and cook for 5-10 minutes, stirring occasionally until the mixture is reduced by half (approximately 3/4 cup). 

*You can use any berry you’d like. I like raspberry and strawberry best. But feel free to use a favourite local / seasonal berry you have available.

To Assemble: Transfer the “cheesecake” filling into the chilled springform pan on top of the crust. Once the filling is added to the pan and level, you can add small dollops of the raspberry puree to the top and use a skewer or toothpick to swirl a design onto the top. Reserve extra puree to serve alongside the cake. Freeze the springform pan cake for one hour or until firm.

To Serve: Remove cheesecake from freezer for 5 minutes before serving. Cut into slices with a sharp knife (warmed in hot water for ease). Top with raspberry sauce. Enjoy! Store remaining slices in the freezer until ready to enjoy.

Nutrition facts per serving: Calories 497; protein 7 g; fat 34 g; carbs 44 g. 

IMPACT Magazine Special Summer Edition iPad cover featuring Canadian climber and future Olympian Alannah YipIMPACT Magazine’s Special Summer Edition

This has not been a regular summer, and this is not a regular edition of IMPACT Magazine. In fact, it is an unprecedented issue that comes to you as a result of true grit and community support.

Read this story in our 2020 Summer Digital Edition.