Raspberry Cheesecake

60 Minutes

super easy


Whoever said healthy desserts can’t be delicious clearly hasn’t tried this raspberry cheesecake yet! Made with fresh raspberries, coconut cream, and a touch of honey, this cheesecake is a guilt-free treat that will satisfy your sweet tooth without packing on the pounds. The juicy bursts of raspberry goodness perfectly complement the creamy, decadent cheesecake filling. It’s the perfect dessert for any occasion, whether you’re entertaining guests or just treating yourself after a long day. So go ahead and indulge – this healthy raspberry cheesecake won’t disappoint!

Raspberries are not only delicious and can be added to your favorite yogurt, smoothie or dessert, but they are also loaded with antioxidants. Antioxidants are essential in fighting off harmful molecules that can cause damage to our bodies over time. In addition to being low in calories, raspberries are a great source of fiber, which helps promote good digestion and can leave us feeling fuller for longer periods. Plus, they contain essential vitamins and minerals such as Vitamin C, which supports a healthy immune system. So, next time you’re looking for a healthy snack or dessert option, consider grabbing a handful of raspberries for a sweet treat that will do your body good.

Why You’ll Love It 

It’s a vegan dessert means you can indulge guilt-free, without worrying about any negative impact on animals or the environment.

Not only is it healthier and more sustainable than traditional cheesecake, but it’s also super easy to make at home.

Raspberries are packed with vitamins, antioxidants, and fiber that can provide some amazing health benefits.

Recipe Cost Breakdown

      1 ½ cups organic cashews: $1.83

      2 tbsp. lemon juice: $0.32

      5 tbsp. coconut cream: $0.82

      ¼ cup honey: $1.44

      ½ tsp. vanilla extract: $0.62

      1 box of organic raspberries: $1.28

     For the crust

      4 cups raw cashews: $2.44

      ¾ cups dates: $3.52

      1 tbsp. coconut oil: $0.02

      1 ½ cups shredded coconut: $1.89

      ¼ tsp vanilla extract: $0.31

      Total Cost: $14.49

What You’ll Need

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Adjust Servings
1 ½ cups organic cashews, soaked overnight (or for a few hours)
2 tbsp. lemon juice
5 tbsp. coconut cream
¼ cup honey
½ tsp. vanilla extract
½ tsp. lemon zest
1 box of organic raspberries
For the crust
4 cups raw cashews
¾ cups dates, pitted and chopped
1 tbsp. coconut oil
1 ½ cups shredded coconut
¼ tsp. Salt
¼ tsp vanilla extract
Optional: Chocolate Drizzle

Nutritional Information

622 Calories
46 g Total Fat
43 g Net Carbs
6 g Fiber
226 mg Sodium
16 g Sugar



For the crust

Blend all ingredients, except for dates in a food processor until well incorporated.
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Add the dates, one by one, while processing. The consistency should be enough to be held together by hand but still easy to break apart; not too dry and not too wet.
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Once you have your desired consistency, press it into a lightly greased springform pan (or lined muffin tin; whatever you have available to you) and set aside in the freezer.
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For the filling

Add all filling ingredients (except the raspberries) to a high speed blender and blend until smooth. Fill pans or liners about half way, then put in the freezer.
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Add the raspberries to the remaining mixture, blend and wait for the bottom layer to freeze. Once they have frozen, top with raspberry filling and freeze again. Top with chocolate drizzle and enjoy!
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