Vegan Raspberry Coconut Cheesecake

Vegan Raspberry Coconut Cheesecake
In this clean, plant-based cheesecake, the cream cheese gets swapped out for protein- and healthy fat-rich walnuts and cashews, with an added protein-boost from fermented organic vegan proteins+. Plus, it’s sweetened naturally with maple syrup, dates and raspberries. Yes, you can have your cheesecake and eat it, too!


  • 12 Dates
  • 2 Cups walnuts
  • 3/4 Cup unsweetened coconut
  • 3 Tbsp. cinnamon


  1. Soak the 2 cups of cashews overnight.
  2. Drain the cashews and rinse.
  3. For the crust, place the dates, walnuts, coconut and cinnamon in a food processor and blend until smooth but crumbly.
  4. Press crust mixture into a spring form pan. Place it in the freezer to chill.
  5. For the filling, place the soaked cashews, walnuts, coconut oil, vanilla, fermented vegan proteins+, maple syrup, coconut and raspberries in a food processor and blend until smooth.
  6. Remove the crust from the freezer and top with the filling.
  7. Cover and freeze several hours.
  8. Garnish with fresh berries and coconut before serving.

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