Raw Chocolate Raspberry Cheesecake


imagesHere is a delicious gluten free, vegan desert that is so simple and quick to make- and It is naturally sweetened.  I basically used my chocolate lara bar recipe for the base, then added a raw cheesecake layer and a touch of raspberries to finish it off.  This is a guaranteed hit if you need a summer desert to wow your guests- and kinda healthy too!  Enjoy. 



Raw Chocolate Rasberry Cheesecake

Raw Chocolate Rasberry Cheesecake


    For the chocolate layer
  • 1 cup pecans (almonds will also work)
  • 1 c dates
  • 4 tablespoons unsweetened cocoa powder
  • pinch of sea salt
  • 1/4 teaspoon cinnamon
  • 4 tablespoons shredded unsweetened coconut
  • 2 tablespoons pure maple syrup or melted coconut oil if preferred
  • For the cheesecake layer
  • 1 cup raw cashews, soaked in water for at least 1 hour
  • 3 tablespoons coconut oil, melted
  • juice of 1/2 lemon
  • 1/2 cup milk of choice
  • 2 tablespoons maple syrup
  • For the raspberry drizzle
  • 1 tablespoon honey
  • 1/2 pint raspberries


  1. In a food processor, combine all of the chocolate layer ingredients. Pulse until a dough forms, add a TBSP or two of water if needed,and then press the dough to the bottom of an 8x8 glass pan.
  2. Place in the freezer to set while you make the cheesecake layer.
  3. Blend all of the cheese cake ingredients in a high-speed blender until smooth. Spread on top of the brownie layer.
  4. Make the optional raspberry drizzle by blending the raspberries with the honey, then straining through a fine mesh sieve. Swirl the raspberry drizzle on top of the cheesecake layer. OR if you have some raspberry jam handy, that can be spread in a thin layer on top.
  5. OR mix 1/4 cup of rasberries and a tsp of vanilla into the cheesecake layer.
  6. Place in the freezer until solid, about 1 hour. Allow to defrost slightly before cutting into bars. Store in the freezer, if there are any left!

You may also like...