Raspberry Almond Cheesecake
This Raspberry Almond Cheesecake is a no-bake, plant-based dessert with a chewy almond-date crust and creamy cashew filling. Its dual-layer design combines a smooth vanilla almond base with a tangy raspberry topping for a vibrant flavor and visual appeal.
Vegan, gluten-free, and naturally sweetened, it's light, refreshing, and perfect for any occasion. Garnish with fresh raspberries and toasted almonds, and enjoy straight from the fridge for a wholesome, melt-in-your-mouth treat.

30-40 minutes
12 servings
Ingredients for the Date and Almond Crust
- 1 cup medjool dates chopped
- 3/4 cup raw almonds
- 1 tablespoon almond butter
- 1 teaspoon almond extract
- 1/2 tablespoon coconut oil melted at room temperature
- 1/4 teaspoon salt
Ingredients for the Raspberry Almond Cheesecake Filling
- 1.5 cup raw cashews soaked in the refrigerator overnight or in hot water for 2 hours
- 1/2 cup maple or agave syrup
- 1/2 cup full-fat coconut milk
- 1/2 cup fresh or frozen raspberries
- Juice and zest of 1 lemon
- 1 teaspoon almond extract
- 1/2 tablespoon coconut oil melted and room temperature
- 1/2 teaspoon of salt
To make the Raspberry Almond Cheesecake
- Before beginning, make sure your cashews are soaked and soft. Rinse them in cold running water and set aside.
- Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper, ensuring the paper extends up the sides of the pan.
- Make the crust by processing in a food processor the dates, almonds, coconut oil, almond extract, salt, and almond butter until just small bits of almonds are visible and the dates are smooth.
- Lightly spray the parchment-lined pan with pan spray, then press the crust mixture evenly into the pan. Place the pan in the freezer
- Prepare the filling by adding the syrup, coconut milk, lemon zest, lemon juice, almond extract, coconut oil, and salt to a high-speed blender. Blend on high until the mixture is very smooth. Taste and adjust the salt, sweetness, or acidity to your preference
- Pour ½ of the filling over the crust and smooth with an offset spatula and tapping the pan on your work surface. Place back into the freezer.
- Place the blender pitcher back onto the blender, add the raspberries and blend again until smooth being certain to scrape the sides and crevices of the pitcher to ensure a uniform mixture. Again, taste and adjust to your preference.
- Remove the pan from the freezer, then gently pour the raspberry filling over the vanilla filling and gently smooth with an offset spatula.
- Place the cheesecake in your True freezer for 5-6 hours.
To plate:
- Remove the cheesecake from the freezer, invert onto a plate and remove the parchment paper. Turn it back over onto a cake stand or cutting board.
- Top with extra raspberries and toasted slivered almond.
- Cut with a sharp knife and plate.
- Let sit at room temperature for 15-30 minutes so it is not completely frozen when served.