raw vegan chai cheesecake, chai, tea, tee, Käsekuchen, Kuchen, cake, lecker, delicious, pomegranate, Granatapfel, anis, anise, healthy, gesund, nutritious, diet, diät, vegan, gluten free, glutenfrei, Zucker frei, no sugar, easy, einfach, dessert, Nachtisch, essen, food, foodie

No-bake all Vegan Chai Cheesecake - GF, SF, raw

This raw and all vegan Cheesecake is all about incorporating the delicious flavor of a chai tea latte! If you've never tried it before you simply have to now! 

Course Dessert, Snack
Keywords cake, delicious, dessert, Easy, food, glutenfree, glutenfrei, healthy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Marie Dorfschmidt - therawberry therawberry


  • 300 g cashews - soaked for min 6hrs ⎪for the filling
  • 125 g coconut-rice milk or any other plant-based milk of your choice ⎪for the filling
  • 100 g maple syrup ⎪for the filling
  • 80 g melted coconut oil ⎪for the filling
  • 40 g lemon juice ⎪for the filling
  • 1 tsp vanilla powder ⎪for the filling
  • 1 tsp cinnamon ⎪for the filling
  • 1/5 tsp ground ginger ⎪for the filling
  • 1/5 tsp ground anise ⎪for the filling
  • 1/5 tsp ground clove ⎪for the filling
  • 1/5 tsp ground nutmeg ⎪for the filling
  • 1/5 tsp ground black pepper ⎪for the filling
  • 200 g pecan nuts ⎪for the crust
  • 25 g shredded coconut ⎪for the crust
  • 2-3 pittet dates ⎪for the crust
  • a handful of pomegranate seeds ⎪for decoration


  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 pecan nuts and shredded coconut. Pulse them until you've a flour-like texture. 

  3. Add the dates and mix again.

  4. Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.

  5. Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.

  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 about 1,5 hours prior to eating. Decorate with the pomegranate seeds. 

  8. This cake holds up to 6 months once its frozen. 

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