Vegan Raspberry, Vanilla Coconut & Chocolate Cheesecake

It’s spring! Something about the glimpses of sunshine really make me happy. Something else that makes me happy is spring baking! I love creating healthy desserts that are perfect to share so with this new season I was inspired to create Vegan Raspberry, Vanilla Coconut & Chocolate Cheesecake.  

This cheesecake is so yummy you’ll have everyone wanting another slice. It starts with a heavenly chocolate hazelnut base topped with a smooth vanilla & coconut cashew cream center and topped with a sweet chia seed raspberry jam. It’s vegan, gluten-free, dairy-free and great for the health conscious!

This recipe uses nuts as the main substitution for dairy and grains. Tasti are my go-to when it comes to nuts. They have a range of sizes from 70 grams to 300 grams with their new sized packs. Even better, they’re resealable so you don’t have to worry about them not staying fresh. I used their Natural Cashews for a delicious vanilla & coconut cashew cream center and their Natural Almonds and their Natural Hazelnuts for the chocolate base and for the decorative balls on top of the cheesecake!

You can take this cheesecake to a shared lunch with friends and have no worry that everyone will be able to dig in - and love it! It's also perfect paired with this Storm & India Almond Macaron green tea whether you're catching up with friends or just having some you time. 

Want this cheesecake to last longer? Store it in the freezer and it'll last up to a month! I like to pre-cut mine first and pop them into a container. That way, when I feel like a treat - I have a healthy one in my freezer. Just let it defrost for 30 minutes before eating. 



For the chocolate hazelnut base
1 cup Tasti Almonds
½ cup Tasti Hazelnuts
1 cup medjool dates, soaked overnight
2 tablespoon Tasti desiccated coconut
1 teaspoon vanilla extract
1 tablespoon cacao powder
1 tablespoon cacao butter, melted

For the vanilla cashew cream layer

2 cups Tasti cashews, soaked for at least 2.5 hours and rinsed
1 cup coconut milk
3/4 cup extra virgin coconut oil, in liquid form
1/4 cup cacao butter, melted
1/2 cup organic maple syrup
1/4 teaspoon vanilla bean paste
4 tablespoon lemon juice
1/4 teaspoon pink Himalayan rock salt

For the chia raspberry layer

2 cup frozen or fresh raspberries
1/2 cup chia seeds
1 tablespoon organic maple syrup

For the chocolate drizzle
250-300 grams 70% dark chocolate
2 tablespoons coconut oil


For the chocolate hazelnut base

Take hazelnuts and almonds and blend nuts for a few seconds - don't over blend so that they end up being powder. Add dates and blend together until well incorporated. Add remaining ingredients and pulse until the mixture is sticky and holding together. Take a 19cm cake tin and line it with plastic wrap. Take your base mixture and press it firmly into the tin to create the base. Allow this to set in the fridge while you make the cashew cream layer.

For the cashew cream layer

Add all the ingredients for the cashew cream layer into a high speed blender or food processor and blitz until smooth and creamy. Pour this into the cake tin on top of the chocolate hazelnut base. Allow to set for at least two hours.

For the chia raspberry layer

Defrost the raspberries by putting them in the microwave for 1 minute. Blend until smooth. Add chia seeds and maple syrup before refrigerating for at least 30 minutes. Layer on top of the cashew cream layer before returning to the freezer for at least two hours to set.

For the chocolate drizzle

Using the double boiler method, melt your chocolate adding coconut oil to soften the chocolate. Spread over the top of your cake and drizzle around the outside of the cake.

To serve

Serve decorated with chocolate hazelnut balls, coconut,  freeze dried raspberries and edible flowers.