Raspberry and mint cashew 'cheesecake'

Raspberry and mint cashew ‘cheesecake’: raw and delicious. Image: Supplied.

Vegan raspberry and mint cashew cheesecake

Embrace your love of something sweet while staying plant-based with this vegan raspberry and mint cashew cheesecake recipe.

Raspberry and mint cashew 'cheesecake'

Raspberry and mint cashew ‘cheesecake’: raw and delicious. Image: Supplied.

South Africa is a beautiful country with all of the natural splendour you could ask for which also includes produce. If you’re somebody who embraces a plant-based way of eating, you deserve something sweet too. You can still enjoy some of the best desserts, even with your non-vegan friends. This vegan raspberry and mint cashew cheesecake is packed with flavours, textures and colours that will brighten your hot summers day.

ALSO READ: Cashew and hazelnut energy balls with a dash of cinnamon

Vegan raspberry and mint cashew cheesecake info

This recipe requires a bit of planning as you need to soak the cashews overnight. You also need to place the coconut milk in the fridge the night before to separate. Finally, you need a good blender but apart from that, it’s pretty simple and takes very little of your time to put together. The top layer of the “cheesecake” is flavoured with fresh raspberries and mint. Both mint and raspberries aid with digestion and have antioxidant and antibacterial properties. If you are not keen on those flavours, you can omit that layer.

ALSO READ: Banana and pear smoothie with chai spice for a healthy treat

Embrace your love of something sweet while staying plant-based with this vegan raspberry and mint cashew cheesecake recipe.

Last updated on 29 November 2023

Vegan raspberry and mint cashew cheesecake recipe

5 from 1 vote
Recipe by Ursula Lake Course: DessertCuisine: VeganDifficulty: Moderate


Prep time


Freezing time


Total time






  • For the base
  • 75 g 75 pecans

  • 2 2 medjool dates, pitted and soaked for at least 30 minutes and then drained

  • 1 tbsp 1 desiccated coconut

  • For the filling
  • 200 g 200 cashews, soaked (ideally) overnight or for about 6 hours

  • 45 ml 45 organic maple syrup

  • tbsp coconut oil (liquid and clear, if it is hard then you need to melt itgh)

  • 3 tbsp 3 coconut cream (from the top of a refrigerated can of coconut milk)

  • 2 tbsp 2 coconut water (from the bottom of a refrigerated can of coconut milk)

  • 2 tsp 2 vanilla essence or paste

  • a pinch of sea salt

  • For the raspberry and mint topping
  • 150 g 150 raspberries

  • 10 g 10 fresh mint


  • Preparation
  • The night before you want to make the ‘cheesecake,’ soak the cashews (for both the cheesecake and the raspberry topping) and place a can of coconut milk in the fridge to separate.
  • Base
  • The next day, put the pecans in a food processor and blitz until they resemble crumbs.
  • Add the soaked dates and blend until the dates are mixed in, then add the coconut and blend a bit more.
  • Once the dates and nuts have combined to form a rough ball in the food processor, remove and roll the mix out with a rolling pin, between two pieces of greaseproof paper, until it is smooth, flat and with a thickness of about 5 mm.
  • Use a ring mould and cut the base to create the bottom of the cheesecake. Keep it in the mould and put to one side.
  • Cheesecake
  • If you are rushed for time or forgot to soak the cashews overnight and refrigerate the coconut milk, you can prepare both in about two hours by placing the cashews in freshly boiled water and placing the coconut milk in the fridge for the same amount of time. However, do bear in mind that the longer the time the cashews had to soak, the smoother the ‘cheesecake’ will be!
  • In a powerful blender, mix the cashews, maple syrup, room temperature coconut oil, vanilla, sea salt and coconut water, coconut cream and blend until smooth.
  • Pour about ⅔ of the creamy cashew mixture (keeping the rest of the cashew mixture in the blender to one side) onto the crusts in the moulds and remove air bubbles by tapping the moulds firmly on the table.
  • Place in the freezer until firm, generally a couple of hours.
  • Add the raspberries and mint to the remaining ⅓ of the cheesecake mixture in the blender and blend until the mixture becomes smooth and universally pink. Store in the fridge until you are ready to do the next part.
  • Once the first layer of the cheesecake has been in the freezer for at least two hours, remove from the freezer and pour the pink raspberry cheesecake mix on top of the frozen layer. Tap the moulds on the table again to remove air bubbles from the second layer of cheesecake.
  • When you are ready to serve the cheesecake, defrost for at least 30 minutes in the refrigerator before serving. Once a little thawed you will be able to gently push the cheesecake out of the mould by gently pressing upwards from the base layer.
  • Top with an individual vegan meringue or just scatter with a little bit of chopped fresh mint or vegan white chocolate curls as a decoration. But to be honest, you will find that they look pretty good just as they are!


  • If you don’t have ring moulds, you can always make a deconstructed cheesecake in a glass where it will look just as pretty. Instead of rolling out the base and pressing it down, simply use the scruffy mix in the bottom of the glass as the bottom layer and then top with the cheesecake, and then the raspberries as per the above recipe.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.