Total Time
Prep 30 mins
Cook 0 mins

vegan friendly, gluten free, dairy free healthy alternative to your regular cheesecake ...It might even taste better than regular cheesecake. It came from a friend who made it for my birthday one year, I believe she found it on a food blog.

Ingredients Nutrition


  1. place raw cashews into bowl, fill with water and let soak 5 hours.
  2. chop almonds finely.
  3. add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together).
  4. using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust.
  5. melt honey or nectar with coconut oil, whisk to combine.
  6. drain cashews.
  7. add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while.
  8. once smooth, pour approx 2/3 of the mixture into the cake pan
  9. add raspberries to the remaining mixture and blend.
  10. pour raspberry mixture into the pan
  11. place in freezer until solid.
  12. remove from freeze 30 min prior to serving.
  13. garnish with raspberries.
  14. optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.