Desserts, gluten free, recipe
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Making Raw Raspberry Cheesecake Without Expensive Appliances

raw vegan gluten free sugar free raspberry cashew based cheesecake

A lot of the recipes I’ve posted often call for the use of a food processor or blender, but actually all the recipes I have posted so far have been made with a handheld stick blender and a mini electric chopper attachment.

In an ideal world we would all have expensive appliances like magimix food processors and vitamix blenders to use, but I realise not everyone can afford them, or have a place to store them. You don’t always need these items to create awesome vegan dishes, I mean, they are incredible appliances and definitely can make things much easier, but they are by no means necessities. Everything I have made on this site has involved nothing more than these two pieces of mini electrical magic and a few pots and pans (and a very crappy old and battered marine gas oven, which likes to turn itself off without warning whenever it feels like it!).

This raw vegan raspberry cheesecake is a perfect example of being able to make awesome stuff with a lack of equipment. I like to serve this raw cake with a handful of raspberries blended up with a couple of tablespoons of maple syrup.


Raw Raspberry Cheesecake


  • 2 cups almonds
  • 1 cup dried dates
  • Sprinkle of desiccated coconut


  • 3 cups chopped cashews, soaked for 2 hours
  • ½ cup lemon juice
  • ½ cup raw agave nectar
  • ¾ cup coconut oil
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 1 cup fresh/frozen raspberries
  1. To make the base, soak the dates in some warm water for 10 minute. Squeeze out excess water then process dates and nuts in a food processor until it clumps together.
  2. Sprinkle coconut onto bottom of 9” spring form cake tin. Press crust into the cake tin on top of the coconut.
  3. Blend cashews, agave, coconut oil, vanilla, salt, lemon and raspberry’s together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
  4. Let cake thaw in the fridge for 15-20 minutes before serving.

Serves 12

raw vegan gluten free sugar free raspberry cashew based cheesecake with a maple raspberry sauce

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