No-bake Raspberry Cheesecake

Posted by Sweet Belly on

If you're looking for the best raw cheesecake recipe, look no further! This gluten free and vegan dessert is perfect for a celebration. The cake has 3 layers: a top raspberry chia jam, a cashew cheesecake middle and all atop a sweet and crunchy chocolate crust. DE-LICIOUS. 

For best consistency, I recommend soaking the cashews the night before, or for at least 6-8 hours. This will give you a creamier cheesecake layer. 

No-Bake Raspberry Cheesecake:


- 22 medjool dates

- 3/4 cup walnuts

- 3/4 cup gluten free rolled oats (I use Bob's Red Mill)

- 1 tbsp coco oil, melted

- 1 tbsp cocoa powder

*blend all ingredients together and press into a 9-inch spring-form pan. Place in freezer while you make the cheesecake layer. 



Cheesecake Layer:

- 3 cups of cashews, soaked overnight (at least 6-8 hours)

- 1 lemon, freshly squeezed

- 1/4 cup pure maple syrup

- 1/8 cup coconut milk

- 2 tsp vanilla essence

*blend all ingredients together and spread over the crust layer. Place in freezer for 2 hours. 

Raspberry Chia Jam:

- 2-3 packages of frozen raspberries

- 1/2 lemon, squeezed fresh 

- 1/4 cup chia seeds . 

- 2 tbsp pure maple syrup, or your choice sweetener 

*add raspberries to a pot and let them start to boil, add the lemon juice. Once all raspberries boiled down (about 10 minutes), add maple syrup and the chia seeds. Allow the jam to thicken and place in fridge until 2 hours have gone by! 

**2 hours later**

1. Spread the chia jam over the cheesecake layer.

2. Place in the freezer to at least 1 hour before serving.

3. Enjoy! 

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