5 Mouth-Watering Raw Vegan Cheesecake Recipes

Cheesecake is probably one of the most popular desserts outs there. However, they are mostly made with dairy-based cheese. The good news is there is another way!

Last week, I posted a blog about how dairy is not the healthiest food to eat and should be taken out of the diet. Luckily, there are many dairy alternatives now you can use instead of dairy. Many recipes call for dairy, or have dairy as the star ingredient, like in a cheesecake recipe. Cheesecake is a delectable dessert but most often is full of saturated fat, sugar and too many calories to be enjoyed on a regular basis. 

In this blog, you will learn how to make five of my favourite raw, vegan cheesecakes. None of these recipes contain any saturated fat or refined sugar and all of these recipes are made with pure, whole plant-based ingredients that will fuel your body with healing nutrients rather than stealing nutrients and causing harm to your body. 


Chocolate Cherry Cheesecake

This recipe was featured in the Vegan Health & Fitness Magazine January/February 2014 issue. Chocolate and cherries together are a divine treat and my favourite combination. 

Ingredients for the crust:

  • 1 cup raw almonds
  • 1 cup pitted dates
  • ¼  tsp. sea salt
  • 1 Tbsp. filtered water

Ingredients for the filling:

  • 3 cups cashews, soaked overnight or for about 5 hours
  • 2 tsp. almond extract
  • 3 lemons, peeled
  • 2/3 cup raw coconut oil, melted
  • 2/3 cup raw agave nectar
  • 1 cup cherries, fresh or frozen (if frozen, let thaw)
  • 1 Tbsp. raw cacao powder


  • Place almonds, dates, and sea salt into food processor until finely chopped and will stick together. Place crust mixture into 9-inch spring form pan and press down until an even crust is formed.
  • Place all filling ingredients, except raspberries and cacao, into a food processor and pulse until smooth.
  • Pour about 2/3 of this filling mixture on top of the crust.
  • Add the cherries to remaining mixture in the processor and pulse once again until smooth. Pour ½ to 2/3 of mixture on top of the first layer.
  • Add cacao powder to the remaining mixture and pulse again until smooth. Pour remaining mixture on top of the last layer. Place in freezer until set. 
  • Remove from freezer and place in fridge one hour before serving. 


Chocolate “Crème” Pie

The creamy chocolate filling in this decadent dessert is sure to make any chocolate lover smile. 

Chocolate Creme Pie

Ingredients for the crust:

  • 1 ½  cup coconut
  • 1 ½ cups raw walnuts
  • ½  tsp. salt
  • ½  cup pitted dates

Instructions for filling:

  • 1 cup raw cashews, soaked 2 hours
  • 1 cup coconut meat
  • 6 Tbsp. raw cacao powder
  • 1 avocado
  • 2/3 cup maple syrup or raw agave nectar
  • ½ cup coconut water
  • 3 Tbsp. coconut oil
  • 3 Tbsp. coconut butter
  • 1 Tbsp. plus 1 tsp. almond extract
  • 2 tsp. vanilla powder
  • Pinch sea salt


  • Place all crust ingredients in food processor, press into pie plate, spring form pan, or tart moulds and refrigerate about 1-hour.
  • Blend all filling ingredients in Vita Mix or high-speed blender until smooth.
  • When crust is solid, pour filling into crust and refrigerate until set.


Mango Lime Cheesecake Tartlets

This tangy cheesecake is delicious and easy to make. The tropical flavours will remind you of a warm island holiday with every bite.

Mango Lime Cheesecake Tartlets

Ingredients for the crust:

  • 1 cup raw almonds
  • 5 dates, pitted
  • ½ cup organic coconut flakes
  • ½ tsp. lime zest

Ingredients for the filling:

  • 2 cups cashews, soaked at least 1 hour, drained and rinsed
  • 3 limes, peeled and chopped
  • 1 cup frozen mango, thawed (or fresh)
  • ¼ cup maple syrup or raw agave nectar
  • ¼ cup coconut oil, melted
  • ¼ cup coconut milk


  • Place the almonds, dates, coconut flakes, lime zest and water in a food processor and process until it turns into a dough-like texture. Press 1 Tbsp. of the mixture into each cup of a mini tart pan. Place in the freezer and chill until mixture is ready.
  • Place the cashews, lime juice, mango, maple syrup, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides. 
  • Process until it’s very smooth. 
  • Scoop 2 Tbsp. of this mixture on top of each crust. 
  • Place in the freezer and let set for at least one hour.
  • Let thaw for 10 minutes before serving.


Blueberry Cheesecake

This blueberry cheesecake can be made with fresh or frozen berries. Swap out blueberries for any other berry or fruit to change the flavour of this delicious dessert.

Raw Vegan Blueberry Cheesecake

Ingredients for the crust:

  • 3 cups macadamia nuts
  • ¾  cup pitted dates
  • ¾  tsp cinnamon
  • ¾  cup coconut (optional)

Ingredients for the filling:

  • 2 cups cashews, soaked 1 hour, drained
  • 3 peeled lemons
  • 1 cup blueberries
  • 1 cup agave nectar
  • 1 tsp. vanilla powder or extract
  • ½ cup coconut oil
  • ½ tsp. Sea salt

Ingredients for optional topping:

  • ½ cup fresh raspberries
  • ½ cup fresh blueberries
  • ½ cup fresh strawberries
  • ½ cup Medjool dates


  • Process filling ingredients in a food processor until it forms a thick mixture that binds together easily. 
  • Pat down into pie dish or spring form pan. 
  • Place in freezer to set.
  • Place all filling ingredients in a blender and mix until smooth.
  • Pour mixture on top of crust. 
  • Place in freezer until set.
  • Place all topping ingredients in a blender and mix until smooth. 
  • Add water if needed until desired consistency achieved.
  • Refrigerate until ready to serve. 
  • Pour on top of cheesecake. 
  • Serve.


Mocha Cheesecake

This rich cheesecake will knock the socks off your guests! This is the perfect dessert for those who love mochachino!

Raw Vegan Mocha Cheesecake

Ingredients for crust:

  • 1 ¾ cup hazelnuts
  • 5 Tbsp. raw cacao powder
  • 1 cup dates, pitted
  • ½ tsp. vanilla powder
  • 1/8 tsp. sea salt

Ingredients for filling:

  • 3 cups raw cashews, soaked at least an hour
  • ¾ cup almond milk
  • ¾ cup maple syrup
  • 1 ¼ cups espresso (ground espresso beans and steep in hot water for at least 10 minutes. Use the water and grounds)
  • ¾ cup raw cacao powder
  • 2 tsp. vanilla powder
  • ¼ tsp. sea salt
  • 1 ¼ cup coconut oil, melted


  • Place all crust ingredients in a food processor until it becomes a dough-like consistency. 
  • Press into a 9-inch spring form pan. 
  • Chill in the freezer until the filling is made.
  • Place all filling ingredients in a food processor until smooth and creamy. 
  • Pour on top of crust and freeze for at least 1 hour. 
  • Before serving allow thawing for at least 10 minutes at room temperature. 


I hope you enjoy these delicious raw, vegan cheesecake recipes as much as my guests and I do. They have all been taste-bud pleasers on many occasions. 


If you make one of these recipes please take a picture and post on my Facebook page @Livingmeatlessnow or tag me on Instagram @livingmeatless_rjowellness. 


If you have a recipe request you’d like me to post, or if you have a recipe you’d like me to feature on my blog, please send me an email to livingmeatless@gmail.com. 


Please feel free to leave a comment or question below. 

Click Here To Subscribe To Living Meatless


Until next time…

May the magic of Living MeatLESS bring you a lifetime of healthy abundance. 


Rachel Joy Olsen, BSc. MBA

Author, Health & Wellness Coach, Vegan Chef