Featured Recipe

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.

Chad White signature Chad White
Prep Time

30-40 minutes

Serves

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

  1. Before beginning, make sure your cashews are soaked and soft. Rinse them in cold running water and set aside.
  2. 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.
  3. 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.
  4. Lightly spray the parchment-lined pan with pan spray, then press the crust mixture evenly into the pan. Place the pan in the freezer
  5. 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
  6. 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.
  7. 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.
  8. Remove the pan from the freezer, then gently pour the raspberry filling over the vanilla filling and gently smooth with an offset spatula.
  9. Place the cheesecake in your True freezer for 5-6 hours.

To plate:

  1. 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.
  2. Top with extra raspberries and toasted slivered almond.
  3. Cut with a sharp knife and plate.
  4. Let sit at room temperature for 15-30 minutes so it is not completely frozen when served.
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