These Raspberry Vegan Raw Cheesecake Tarts are a beautiful no-bake dessert made with just 8 simple ingredients. They are vegan, gluten-free, naturally sweetened with dates, and perfect when you want something creamy, fruity, and indulgent without using dairy or refined sugar.
With a nutty almond and coconut crust and a smooth raspberry cashew filling, these vegan cheesecake tarts make a lovely dessert for Valentine’s Day, anniversaries, date nights, or any time you want a small-batch sweet treat.
They are easy to prepare, require no baking, and set beautifully in the freezer. Serve them slightly thawed for the best creamy cheesecake texture.
Ingredients you need
Ingredients notes and substitutions
This entire no-bake vegan cheesecake recipe uses only 8 plant-based ingredients. The natural sweetness comes from dates, while frozen raspberries add a bright, tart flavor that balances the rich cashew filling.
For the crust
Almonds ~ Use raw, unsalted almonds. They bring a lightly sweet, nutty flavor and help create a sturdy raw tart crust.
Coconut ~ Unsweetened shredded coconut adds texture and a mild coconut flavor that pairs well with almonds and raspberries.
If you prefer not to use coconut, replace it with more raw almonds.
Dates ~ Medjool dates work especially well because they are soft, large, and have a rich caramel-like sweetness. Other store-bought dates can also be used.
Soak the dates in hot water for about 20 minutes, then drain them before adding them to the food processor. This softens the dates and helps the crust mixture hold together.
Always remove the pits before using dates. Even if the package says they are pitted, check carefully for any remaining pit pieces.
For the filling
Cashews ~ Raw cashews create the creamy base for this dairy-free cheesecake filling. Use raw, unsalted cashews for the smoothest flavor and texture.
Soak the cashews in water for at least 2 hours or overnight. This step helps them blend into a thick, creamy filling without graininess.
Water is used to blend the cashews, but full-fat coconut milk may be used if you want an even richer filling.
Raspberries ~ Frozen raspberries are best for the filling because they help with texture and color. Fresh raspberries are excellent for decorating before serving.
Dates ~ Dates are used in both the crust and filling. In the crust, they help bind the mixture. In the filling, they naturally sweeten the tart raspberry flavor.
Lemon ~ Fresh lemon zest and juice brighten the filling and enhance the raspberry flavor. Zest the lemon before juicing it.
Coconut Oil ~ Coconut oil firms up when chilled, helping the raw cheesecake filling set properly in the freezer.
If you prefer to skip the oil, the raspberry filling can be eaten as a pudding without the crust. You can also layer it with fruit in a glass and crumble the crust mixture between the layers for a parfait-style dessert.
Extras ~ A small splash of pure vanilla extract or a pinch of salt can enhance the flavor, but both are optional.
How to make the recipe
These raspberry vegan raw cheesecake tarts are simple to make. You only need a food processor, a couple of small tart pans, and a little patience while the filling sets.
Add the crust ingredients to the food processor and process until a crumbly mixture forms. Stop and scrape down the sides as needed. When pressed between your fingers, the mixture should stick together easily.
If the mixture is too dry and falls apart, add another soaked date and process again. You may also add water, one tablespoon at a time, until the crust holds together.
Press the crust firmly into the tart pans and smooth it into an even layer. Clean fingers work best for this step. If the mixture sticks too much, dampen your hands very lightly with water.
Set the crusts aside while you make the raspberry cheesecake filling.
Rinse the food processor. Add the soaked cashews and water, then process until smooth and creamy. Stop to scrape down the sides so every piece of cashew is fully blended. A high-speed blender may also be used for the filling.
This can take several minutes. The mixture may look grainy at first, but keep blending until it becomes thick and creamy.
Once the cashew mixture is smooth, add the frozen raspberries, soaked dates, lemon zest, lemon juice, and melted coconut oil. Process again until the filling is evenly blended and no white cashew cream remains.
Divide the filling evenly between the tart pans. Smooth the tops and avoid overfilling.
If you have extra filling, enjoy it as a spoonable treat, stir it into yogurt, use it over ice cream, or freeze it in ice cube trays for smoothies.
Place the tarts in the freezer on a flat surface. If needed, set the tart pans on a rimmed baking sheet to keep them level.
The tarts should be frozen and set in about 1 hour.
Storage and freezing
Store the vegan raw cheesecake tarts in an airtight container in the freezer. Before serving, let them thaw on the counter for 10 to 20 minutes, depending on how firm they are. This gives the filling a soft, creamy cheesecake texture.
Pro tips and tricks
~ Use raw, unsalted cashews. Roasted or salted cashews will change the flavor and may not blend as smoothly.
~ Soak the cashews for at least 2 hours or overnight. The longer they soak, the creamier the filling will be.
If you are short on time, soak the cashews in boiling water for 20 to 30 minutes, then drain them well before using.
~ Check the dates for pits, even if you buy pitted dates. Small pit fragments can sometimes remain.
~ Process the crust until it has a crumbly texture that sticks together when pressed between two fingers.
If the crust crumbles and will not hold, add another soaked date or a tablespoon of water and process again.
~ Blend the filling until it is smooth and creamy. Stop as needed to scrape down the sides of the food processor.
~ If you have leftover raspberry filling, freeze it in ice cube trays and add the cubes to smoothies.
~ The heart-shaped tart pans used for this recipe are about 4 inches across at the widest point. Circular tart pans also work well.
If you don’t have tart pans, use mini muffin tins to make bite-size tarts. This recipe should make about 6 mini tarts, or you can double it for 12. You may also make a larger batch in an 8×8 pan and slice it into bars.
~ After freezing, let the tarts rest at room temperature for 10 to 20 minutes before serving for the best creamy consistency.
FAQs
Traditional cheesecake is usually made with dairy, so it is not vegan. However, vegan cheesecake can be made with plant-based ingredients such as cashews, coconut cream, tofu, or dairy-free cream cheese.
Vegan cheesecake is often made from blended cashews, coconut cream, store-bought dairy-free cream cheese, silken tofu, or a combination of these ingredients. This raspberry vegan raw cheesecake uses soaked cashews as the creamy base.
The best cheesecake flavor depends on personal preference. Raspberries work especially well in this recipe because they are tart, bright, and naturally fruity. Frozen strawberries, blueberries, blackberries, or peaches may also be used.
More vegan Valentine’s Day desserts
- Strawberry Glazed Chocolate Vegan Donuts
- Chocolate Peanut Butter Cupcakes with 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
- Vegan Chocolate Recipes for Valentine’s Day
I hope you enjoy these raspberry vegan raw cheesecake tarts as much as we do. They are creamy, fruity, naturally sweet, and perfect for a simple no-bake dessert.
Raspberry Vegan Raw Cheesecake Tarts
Recommended Equipment
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Food Processor
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Heart shaped tart molds
Ingredients
Crust
- 3 tablespoons raw almonds
- 3 tablespoons unsweetened shredded coconut
- 4 pitted Medjool dates soaked in hot water for 20 minutes, then drained
Filling
- 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
Instructions
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Add all crust ingredients to a food processor and process until crumbly. Scrape down the sides as needed. The mixture should stick together when pressed between two fingers.
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Press the crust firmly into two 4-inch tart pans and set aside.
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Rinse the food processor. Add the cashews and 3 tablespoons of water. Process until thick, smooth, and creamy. Add the remaining tablespoon of water only if needed.
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Add the frozen raspberries, dates, lemon zest, lemon juice, and melted coconut oil. Process until fully combined and smooth.
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Spoon the filling evenly over each crust and smooth the tops.
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Freeze for about 1 hour, or until set.
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Let thaw on the counter for about 10 minutes before serving.
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Garnish with fresh raspberries or shredded coconut, if desired.
Notes
Use raw, unsalted cashews for the best flavor and texture.
Soak the cashews for at least 2 hours or overnight so they blend smoothly.
If the crust is too dry, add another soaked date or a small amount of water until it holds together.
If you do not have tart pans, use mini muffin tins or make a larger batch in an 8×8 pan and cut it into bars.
Nutrition facts are calculated based on 2 servings per tart.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.