These Raspberry Vegan Raw Cheesecake Tarts are no-bake, dairy-free, gluten-free, and sugar-free. They’re tart, yet sweet, indulgently delicious, and super easy to make.
These no-bake Vegan Raw Cheesecake Tarts, with their nutty crust and creamy filling, make the perfect sweet ending for a special Valentine or anniversary meal.
They’re easy enough to make any time of year so go ahead and indulge a little. You deserve it!
Ingredients you need
Ingredients notes and substitutions
There are only 8 ingredients in the entire recipe and they are all plant-based. No sugar needed, but it’s plenty sweet!
For the crust
Almonds ~ Use raw unsalted almonds. They are deliciously nutty with a hint of sweetness.
Coconut ~ Unsweetened shredded coconut is what you want to look for. It lends a mild coconut flavor and pairs well with the almonds.
If you don’t have or can’t have coconut, use additional almonds.
Dates ~ Medjool dates are the best. They are larger in size than other date varieties and offer notes of caramel flavor. However, any store-bought dates will work.
Soak the dates in hot water for about 20 minutes then drain before adding them to the recipe. This will plump them up and add moisture to help the raw cheesecake crust stick together.
Be sure to remove the pits from the dates before using them! Even if you buy already pitted dates, it’s a good idea to check them as sometimes pit fragments can be left behind.
For the filling
Cashews ~ Raw cashews are often used for the base of creamy sauces and spreads because they have a naturally sweet flavor and blend up smooth. Be sure to use raw, unsalted cashews for the best results.
Soak the cashews in water for at least 2 hours or overnight to ensure they blend up creamy and smooth.
I use water to blend the cashews into cream, but for even creamier results, you can use full fat coconut milk.
Raspberries ~ Use frozen raspberries, not fresh. Fresh raspberries are great for decorating before serving though!
Dates ~ Dates are used in the crust as a binder and dates are used in the filling as a natural sweetener.
Lemon ~ Fresh is always best! Zest the lemon first before squeezing it for the juice.
Coconut Oil ~ Coconut oil solidifies at cold temperatures, so adding a little bit to our filling helps the raw cheesecake to set.
You can skip the oil in the recipe and eat the raspberry filling like a pudding, without the crust, if you prefer. Or add layers of the filling and fresh fruit to a parfait glass and crumble the crust in between the layers and over the top.
Extras ~ A teaspoon of pure vanilla extract or a pinch of salt can both boost the flavors. Not necessary, but add them if you like.
How to make the recipe
These vegan cheesecake tarts are super easy to make. All you need is a good food processor and some patience.
Place the crust ingredients into the food processor and process until a crumble is formed. Stop to scrape down the sides, as necessary. When you press the mixture between your fingers it should stick together easily.
If the mixture doesn’t stick together and crumbles easily, add another date and process again. Or, you can add water, one tablespoon at a time, processing after each addition, until a sticky mixture is formed.
Press the crust firmly into the tart pans and smooth out evenly. I find clean fingers to be the best tool for this.
If the mixture is excessively sticking to your hands, dampen them slightly with water.
Set the crusts aside while you make the filling.
Rinse out the food processor and add the soaked cashews and water. Processes until smooth and creamy, stopping to scrape down the sides as necessary to ensure all the cashew pieces are fully incorporated. (Alternately, you can use a high-speed blender to make the filling).
This process can take some time, so be patient, and keep blending, stopping every so often to scrape down the sides.
Once the cashews are pretty smooth and creamy, add the remaining filling ingredients and processes again until no white cashew cream remains.
Divide the filling evenly between the two tart pans. Don’t overfill.
If you have any filling leftover, you can eat it plain, stir it into yogurt, dollop it on ice cream, etc. Or freeze it in ice cube trays to throw into smoothies.
Place the vegan raw cheesecake tarts into the freezer. Make sure they are lying flat. You can put the tart pans on a rimmed baking sheet to help keep them flat, if needed.
They should be frozen and set in about an hour.
Store vegan raw cheesecake in an air-tight container in the freezer. Let thaw on the counter for 10 to 20 minutes (depending on how frozen it is) before serving for a creamy consistency.
Pro tips and tricks
~ Use raw, unsalted cashews. Not roasted. Not salted.
~ Soak the cashews in water for 2 hours or overnight. This will ensure they blend up smooth and creamy. The longer you soak them, the creamier they will be.
You can also soak them in boiling water for about 20 to 30 minutes if you are in a hurry. Drain before adding to the recipe.
~ Remove the pits from the dates. It’s a good idea to check them even if you buy pitted dates, as sometimes pit fragments can be left behind.
~ Pulse the crust ingredients until it forms a crumbly texture that sticks together easily when pressed between two fingers.
If the mixture crumbles, but won’t stick, add another date and process again. You can also add water, one tablespoon at a time, until it sticks together when pressed.
~ Processes the filling until it is smooth and creamy. Stop to scrape down the sides to ensure all the ingredients are incorporated well.
If you have leftover filling, freeze it in ice cube trays and throw them into smoothies.
If you don’t have tart pans, you could also make these in mini muffin tins for cute little bite size tarts. You would probably get about 6 of those or double the recipe for 12. You could even try quadrupling the recipe and make one big cheesecake in an 8×8 pan and then cut into bars.
~ Once frozen, let it thaw on the counter for about 10 to 20 minutes for a creamy consistency.
Traditional cheesecake is made from a lot of dairy, so no, it is not suitable for vegans. However, there are many recipes for vegan cheesecake available these days and you can even find some store-bought vegan varieties in the freezer section of well-stocked grocery stores.
Vegan cheesecake is usually made from coconut cream, store-bought dairy-free cream cheese, silken tofu, or blended cashews…or sometimes a combination of a few of those.
Homemade dairy-free cream cheese using cashews is very easy to make and is what this recipe uses as a base.
If you love cream cheese, be sure to try my Veggie Cream Cheese, Maple Walnut Vegan Cream Cheese and Cashew Cream Cheese Frosting.
That is a personal preference. Obviously, we love raspberries in this vegan raw cheesecake. You could also use frozen strawberries, blueberries, blackberries, peaches, etc.
More vegan Valentine’s Day desserts
- Strawberry Glazed Chocolate Vegan Donuts
- Chocolate Peanut Butter Cupcakes w/ Peanut Butter Frosting
- Vegan Vanilla Pudding
- Dairy Free Chocolate Ice Cream
- Tahini Chocolate Chip Cupcakes
- Cherry Chocolate Walnut Truffles
- Fresh Strawberry Cupcakes
- Fudgy Mocha Black Bean Brownies
- Collection of Vegan Chocolate Recipes for Valentine’s Day
Looking for store-bought options, check out Go Dairy Free’s article about Dairy-Free Valentine’s Chocolate.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Raspberry Vegan Raw Cheesecake Tarts
- 3 tablespoons raw almonds
- 3 tablespoons unsweetened shredded coconut
- 4 pitted Medjool dates soaked in hot water for 20 minutes then drained
- ½ cup raw cashews soaked in water for 2 hours or overnight then rinsed and drained
- 3-4 tablespoons water
- ½ cup frozen raspberries
- 2 pitted Medjool dates soaked in hot water for 20 minutes then drained
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon coconut oil melted
For serving, optional
- Fresh raspberries
- Shredded coconut
- Add all crust ingredients to a food processor and processes until crumbly. Stop to scrape down the sides as needed. The mixture should stick together easily when pressed between two fingers.
- Press the crust dough firmly into two 4-inch tart pans and set aside while you make the filling.
- Rinse out the food processor and add the cashews and 3 tablespoons water. Process until the mixtures becomes creamy. Stop to scrape down the sides as needed. The mixture will first become grainy, but will eventually become smooth and creamy. This takes several minutes, be patient. Add extra water 1 tablespoon at a time, if needed, to create a thick creamy consistency.
- Once creamy, add the frozen raspberries, dates, lemon zest, lemon juice, and coconut oil. Process again until fully combined and smooth.
- Spoon the filling equally over each crust. Smooth out evenly. Set in the freezer for about an hour or until set.
- Let thaw on the counter for about 10 minutes before serving.
- Garnish with fresh raspberries or shredded coconut, if desired, to serve.
Nutrition facts calculated based on 2 servings per tart.