Desserts/ Gluten Free/ Raw/ Snacks - Sweet


I have a super easy no bake cheesecake recipe, which has been taste tested at least 5 times now by vegans and non vegans alike.

Kyle even made a blueberry-lime version of them for a tasting menu evening he did at work, and ahem!….. the guests preferred these to the non vegan options… WIN!! Kyle obviously took credit for the cheesecake recipe that night… but I let him have that one, because I’m nice like that, and I supposes he did cook 3 courses for 20 people all by himself.

Cheesecakes on a plate

The Base:

The base is pretty simple, your choice of nut and dates blended in a food processor, I have tried this recipe with walnuts, pecans and pistachios so far all turned out great! Feel free to swap the zest in or out but I think the raspberry-lemon combination really compliment each other and it just gives the cheesecakes that little bit of “Je ne sais quoi”….

12 cheesecakes on a plate

The Filling:

Now stick with me here, before you think I’ve gone nuts (no pun intended) by putting cashews in a cheesecake. I can assure you that its quite common and you cannot taste the cashews in the filling, when they are soaked until soft and blended with the thick coconut milk and a dash of maple it creates the creamiest filling ever!

Close up of cheesecakes
Cheesecake filling in muffin tin
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Cheesecakes on a plate

Vegan Raspberry Swirl No Bake Cheescakes

  • Author: Basil and Bay
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 4 Hours
  • Total Time: 5 hours 30 minutes
  • Yield: 12 Servings 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vegan, Gluten Free
  • Diet: Vegan


Raw, Gluten Free and  No Bake no fuss cheesecakes.  A silky and creamy filling sits atop a lightly sweet date base studded with pops of citrus.  Naturally sweetened – its a dessert you can feel good about having 1 or….. 2 or ….3 servings of…. 😉




  • 130g or 1/2 cup Pitted Dates*
  • 100g or 3/4 cup raw unsalted pistachios
  • 35g or 1/4 cup roasted hazelnuts
  • 1 Lemon (Zest of)


  • 200g or 1 1/3 cup Raw Quick-soaked cashews **
  • 80g or 1/3 cup melted coconut oil
  • 140g or 2/3 cup coconut cream***
  • 113g or 1/3 cup agave or maple syrup
  • 1/2 tsp vanilla bean paste
  • 50ml or 1/4 cup Lemon Juice**** 


  • 40g or 1/3 cup fresh or frozen raspberries


  1. Add dates to food processor and blend until only small bits remain and it forms a ball in the bowl, remove from food processor and set aside.
  2. Add nuts and blitz until it forms a fine meal. Add dates back along with lemon zest and blend  until a loose dough forms, it should stick together and hold its shape when you squeeze a chunk between your fingers. If its too dry add a few more dates, if its too wet, add more nuts. Here you can add a pinch of salt to taste if you wish.
  3. Lightly grease a 12 hole muffin tin. I also added strips of greaseproof paper to make “tabs” to make removing the cheesecakes easier.
  4. Scoop approx 1 heaped tablespoon of the base filling into the muffin pan, press down to form an even layer with your fingers, or if your a bit OCD like me, use a small glass or pot to flatten it down – if it sticks add a circle of greaseproof between the glass and the filling.
  5. Make swirl topping- I used frozen raspberries as thats all I had on hand  – heat gently in a small pan and break them up to make a compote like mixture, add a dash of water or maple/agave syrup if you want. I kept the swirl quite tart tasting to cut through the richness of the creamy filling. Set aside to cool whilst you make the cheesecake filling.
  6. Put muffin tray in freezer for the base to firm up whilst you prepare the filling.
  7. Add filling ingredients to a blender or large Nutri-bullet cup and blend under super smooth and no lumps remain. If the mixture doesn’t come together add a splash more coconut milk – the liquid should help it blend together better.
  8. Taste and adjust seasonings as needed.
  9. Divide filling evenly between the muffin tins, lightly tap the tray a few times on the work surface to remove any air bubbles.
  10. Put approx 1/2 tsp of raspberry swirl mixture on top of the cheesecakes and swirl with a cocktail stick.
  11. Cover with cling film and place muffin tin in freezer to freeze until hard. approx 4-6 hours.
  12. Once set, remove the cheesecakes by pulling the tabs or loosening them with a pallet knife.  They may need to thaw for a few minutes before you try to remove them. I learnt the hard way and snapped the tabs and had to use a pallet knife.
  13. Serve with a little bit of the fruit swirl compote mixture if you have any leftover.
  14. Optional: You can take them out the freezer 15-20 minutes before serving to soften. OR if you can’t wait like Kyle, they are rather nice as a frozen dessert.

They will keep in the freezer in a freezer safe container for up to 2 weeks if they last that long… 😉


* If your dates are not sticky / are a bit dry you can soak them in warm water for 10 minutes then drain and pat dry to prevent the crust from going soggy – Don’t let Mary Berry down…  no one likes a soggy bottom!

** To quick soak cashews, pour boiling hot water over the cashews to soak for 10 – 20 minutes uncovered. Then drain and use as per instructions.

***The coconut cream used in this recipe is the thick part that settles at the top, it make it easier to scoop out – chill the can in the fridge whilst preparing the rest of the ingredients.  Save the coconut water and chuck in a smoothie, a curry or a cocktail…

****1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)

Keywords: Vegan, Gluten Free, Raw, Cheesecake

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