Raw vegan cheesecake recipe by Lily Vanilli

raw vegan cheesecakes set on a glass cake stand

Raw Vegan Cheesecake

Prep Time:
Cooking Time:
Serves: 12 individual cakes

These little coconut cream berry cakes are a delicious and summery healthy indulgence, made using only raw ingredients.



  • 65g desiccated coconut
  • 170g almonds
  • 210g date paste
  • 1/2 tsp vanilla extract
  • 2 tbsp melted coconut oil

Cheesecake mix

  • 430g cashews (soaked for 2 – 4 hours)
  • 205g water
  • 3 1/2 tbsp lemon juice
  • 90g caster sugar
  • Pinch of sea salt
  • 1/2 tsp vanilla extract
  • 250ml melted coconut oil
  • 390g fresh or defrosted frozen berries



  1. Blend the desiccated coconut in the food processor until it becomes ‘coconut flour’
  2. Blend the nuts and the dates together in a food processor until almost a couscous-like texture. Add the remaining ingredients and pulse together a few times until combined. The mixture should hold together. Add 1-2 teaspoons of water if the mix is too crumbly.
  3. Press the mix into the base of the greased tins evenly and put in the fridge.


  1. Drain the soaked cashews and rinse.
  2. Blend all the ingredients except the coconut oil and berries in a blender until smooth.
  3. Slowly pour in the coconut oil with the blender going until completely combined.
  4. Divide the mixture into two halves, pour half onto the bases and set in the freezer quickly.
  5. Add the berries to the other half of the mixture, combine and then pour on top of the set halves.
  6. Set the cakes in the fridge.
  7. Top with fresh fruit or coulis as desired – we decorate ours with fresh or dried edible flowers too
Lily Vanilli deciration image

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