top of page
Leaves Shadow

Raspberry Summer Bliss Cheesecake

Prep Time:

45 minutes

Marinade Time:

Cook Time:

1-4 hours soaking


Freeze Time:


2 hours

8 Servings

Vegan, Dessert

Coffee on Desk

About the Recipe

Indulge in the perfect summer treat with this easy-to-make, no bake raspberry cheesecake. Made with creamy cashew cheese and bursting with antioxidants, this healthy and delicious dessert is perfect for all ages. So go ahead, take a bite and savour the sweet taste of summer!



  • 1 teaspoon vanilla extract

  • A pinch of salt

  • 1 1/2 tablespoon maple syrup

  • 1 tablespoon chia seeds

  • 2 cups frozen raspberries (200g)


  • 1 1/2 cups rolled oats

  • 1/2 cups shredded coconut

  • A pinch of salt

  • 1/4 cup pitted dates, finely sliced

  • 1/4 cup juice from topping made above

  • 2 tablespoon melted coconut oil

  • 1 1/2 tablespoon vanilla extract

  • 1 tablespoon maple syrup

  • 1 tablespoon lemon juice

  • 1/2 tablespoon grated orange zest


  • 1 1/2 cups cashew nuts (soaked for 4 hours, rinsed & drained)

  • 1 cup shredded/ desiccated coconut

  • 1/3 cup maple syrup

  • 1/4 cup coconut milk

  • 3 tablespoon lemon juice

  • 1 tablespoon vanilla extract, pinch of salt

  • 1/2 cup coconut oil, melted

  • Plus more raspberries for top of the cake.



Step 1

Add vanilla and salt to the maple syrup. Add chia seeds and fold in the raspberries.

Step 2

Set aside for >10 minutes as you make the crust. Strain the raspberries, save 1/4 cup of the juice for the crust.


Step 3

Add the oats, coconut and salt to a food processor. Pulse until combined. Add the remaining ingredients until a dough is formed.

Step 4

Scrape down the sides as needed. Press the crust evenly into the base and side of a 20cm spring form cake tin.

Step 5

Cover and set aside in the refrigerator as you make the filling.


Step 6

Blend all ingredients except the coconut oil until smooth. Make sure the cashews are thoroughly blended and not grainy.

Step 7

Add the coconut oil and blend until incorporated.

Step 8

Pour the filling into the crust and freeze for at least 2 hours or until set.

Step 9

Once the cake is firm, remove the cake tin, cover with topping and add additional raspberries over the cake.

bottom of page