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All Vegan No-bake Raspberry Cheesecake - raw, SF, GF

No-Bake raspberry vegan cheesecake. Click for the recipe

Course Dessert
Keywords delicious, dessert, Easy, food, no bake, rohvegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 slices
Marie Dorfschmidt - therawberry therawberry


  • 300 g cashews - soaked for min 6hrs ⎪for the filling
  • 150 ml oat milk ⎪for the filling
  • 100 g maple syrup ⎪for the filling
  • 25 g lemon juice ⎪for the filling
  • pinch of salt ⎪for the filling
  • 12 g raspberry fruit powder ⎪ natural coloring ⎪for the filling
  • 2 tsp pink pitaya powder ⎪natural coloring ⎪for the filling
  • 150 g white almonds ⎪for the crust
  • 20 g shredded coconut ⎪for the crust
  • 3 tbsp melted coconut oil ⎪for the crust
  • 3 tbsp melted coconut butter ⎪for the crust
  • 1/2 tsp vanilla powder ⎪for the crust


  1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.

  2. Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture. 

  3. Add the other ingredients for the crust and mix again.

  4. Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan and put in the freezer while making the cream layer.

  5. Note: I've used my blender for the filling to get this super creamy texture.

  6. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.

  7. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen. 

  8. Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. :)