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Raspberry & Vanilla Cheesecake

vegan cheesecake recipe jay halford plant based cooking course


Raspberry & Vanilla Cheesecake

The how to guide for the best raw, vegan, dairy free dessert ever. This a great recipe that’s extremely versatile! Once you have got the basic recipe it is easy to play around with and change up to create your own delicious variations!

Makes: 8 mini cheesecakes or one whole 12″ round cake
Total Time: 4 hrs (most of this is freezing time)
Plant based Cooking Course Jay Halford
Prep: 25mins


For The Base:

For the cashew nut topping:



Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

  • Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
  • Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
  • Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
  • Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
  • Place in the fridge or freezer to set the bases

For The Cashew Filling:

  • Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
  • Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
  • Place in the freezer for around 30-45 minutes to start to set them.
  • Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

  • Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
  • Blend and leave at room temperature whilst the base and cashew layer sets.
  • Remove the bases from freezer and check they are set before pouring the raspberry topping on.
  • Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Vanilla Cheesecake