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Raw Vegan Raspberry Cheesecake

May 7, 2017 By Hana 13 Comments

Raw Vegan Raspberry Cheesecake

If I had to choose my favourite flowers they would be forget-me-knot (they will always be my no 1), lilac, hyacinth, tulip, all wild flowers and my recent favourite sweet pea. I would love to hear yours?!

I was quite tempted to make a lilac cake as the petals are edible, but those delicate petals are just way too gorgeous to be blended into a cake, although I’m not saying I’m not going to try:) And so today it is a Raspberry Cheesecake, deep pink delicious adored with beautiful fragrant lilac.

Raw Vegan Raspberry CheesecakeRaw Vegan Raspberry Cheesecake

It’s a simple cheesecake with sunflower seed tahini crust and creamy cashew coconut raspberry filling. It’s fairly closely adapted from my Raspberry White Chocolate Bars if you like to check them out.

Originally I wanted to make the cake completely nut free, but somehow I’ve ended up using cashews in the filling. However you can replace the cashews with another 100g (1/2 cup) of coconut butter to make it nut-free if you like. It will still be delicious.

Frozen raspberries give beautiful deep pink colour to this cake and I love the combination with lilac on top, true food for the soul. Enjoy!

Much Love Hxx

Raw Vegan Raspberry CheesecakeRaw Vegan Raspberry CheesecakeRaw Vegan Raspberry Cheesecake

Raw Vegan Raspberry Cheesecake
 
Print
Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Crust layer:
  • 120g sunflower seeds (1 cup)
  • 5 medjool dates, pitted
  • 2tbsp tahini
  • ½tsp cinnamon
  • pinch Himalayan pink salt

  • Raspberry layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 1tbsp lemon juice
  • 200g frozen raspberries, thawed (2 cups)
  • 100g coconut butter (1/2 cup)
  • 2tbsp coconut oil
Instructions
  1. Prepare 6" round cake tin with removable base, no need to grease it.
  2. Place sunflower seeds into a food processor or high speed blender and pulse few times until coarsely ground. Add pitted dates, tahini, cinnamon and salt and blend until the mixture comes together. Add an extra date or tahini if needed.
  3. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. In a double boiler gently melt coconut butter with coconut oil and set aside.
  5. Rinse the soaked cashews under running water and place into blender. Add maple syrup, lemon juice and thawed raspberries and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  6. Spoon onto the crust layer and smooth out the top.
  7. Place into a freezer overnight or for at least few hours to set.
  8. Once set carefully remove from the tin.
  9. Place onto a cake stand and decorate with lilac or toppings of your choice.
  10. Store in a fridge or freezer.
  11. Enjoy!
Notes
Frozen raspberries give the cake deeper pink colour than fresh raspberries. If using fresh raspberries 2 cups weight about 300g.
Have all of the ingredients for the filling at room temperature before blending in the coconut butter.
3.5.3226

 

Raw Vegan Raspberry Cheesecake

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

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Comments

  1. Teresa says

    May 7, 2017 at 5:42 pm

    Beautiful! I love raspberries so this cheesecake is definitely one for me! It looks delicious and it really does look like the ultimate healthy comfort food – true food for the soul indeed! My favourite flowers are bold, bright, cheerful sunflowers in response to your initial Q… I also love delicate fragrant sweet peas… From one extreme to the other hey?! ;-) Others I love: blue delphiniums, orange tulips and I also love wild flowers of all kinds… xxx

    Reply
    • Hana says

      May 12, 2017 at 9:22 pm

      Thank you Dear Teresa for such gorgeous comment! Totally agree, this cake is food for the soul! And thank you for sharing your favourite flowers, I love your favourites!!! xxx

      Reply
  2. Violeta says

    September 7, 2017 at 1:45 am

    Hi, thank you for your awesome recipes :) I wanted to know if I can use agave nectar instead of maple syrup in this recipe (and the other recipes as well). I haven’t used any of those before, so I don’t know much about them… I use honey, what makes my cakes unvegan… Thanks again :)

    Reply
    • Hana says

      September 9, 2017 at 5:37 pm

      You are so welcome Violeta! Yes, you can happily use agave instead of maple syrup in all of my recipes. If you prefer you can also use raw honey in the raw desserts, but you shouldn’t cook with it. :)

      Reply
  3. Sarah says

    November 20, 2017 at 6:51 pm

    Hi. I absolutely love your website after finding your cracker recipe. I’ll slowly make my way through it and am looking forward to something sweet next. Can I replace the coconut butter in this recipe with anything? I have almond butter and loads of desiccated coconut. I really wanted to make the Chickpea Almond Cake but will struggle to store it in the freezer so bought the raspberries for this but haven’t got the coconut butter.

    Reply
    • Hana says

      November 20, 2017 at 9:48 pm

      Hi Sarah, I’m so happy to hear that! You could increase the cashews and coconut oil in this recipe which should work fine or make your own coconut butter with desiccated coconut if you have a food processor. It’s like making nut butter, all you need is to blend desiccated coconut until smooth creamy consistency. You could also look for creamed coconut block, lots of shops sell it in the UK, it’s the same as coconut butter.

      Reply
      • Sarah says

        November 21, 2017 at 7:44 pm

        Excellent! Thank you so much. I’ll be having a go tomorrow and will attempt my own coconut butter. Will let you know how I get on.

        Reply
        • Sarah says

          November 23, 2017 at 7:38 pm

          Amazing! Thank you so much. It was absolutely delicious and very simple to make, even with the homemade coconut butter. I’ve made something similar before but this was the best. I had it for dessert with a friend today but gave a little to my boys after school. One doesn’t like coconut, the other isn’t keen on nuts. They both asked for seconds. Can’t wait to try your chickpea almond cake as I know it’ll be a hit.

          Reply
          • Hana says

            November 25, 2017 at 5:34 pm

            Hi Sarah, thank you so much for coming back and letting me know. I’m over the moon that you’ve enjoyed the cake so much, it’s one of my favourites :) Have an amazing weekend! xx

  4. Ann says

    January 13, 2018 at 1:04 am

    Hello. Will it work if I don’t have a pan with a removable base?

    Reply
    • Hana says

      January 13, 2018 at 3:21 pm

      Hi Ann, you will have to line it with some cling film or baking paper otherwise it will be difficult to take the cake out. That’s why I use tin with removable base, I just push it out. Alternatively silicon type moulds work well or you could also make it into bars. Just thinking maybe if you grease the tin well and then run a knife around the edges, it might come out.

      Reply
  5. Ana says

    December 11, 2018 at 1:37 pm

    Gorgeous photos – we love raw cakes in our household so I’ll definitely be trying your recipe this winter. Especially loved the crust idea – never thought of adding tahini in.

    Love,
    Ana

    Reply
    • Hana says

      December 13, 2018 at 9:28 pm

      Hi Ana, thank you so much! It’s one of my favourite cakes, I hope you’ll all love it! Much Love, Hana

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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