Desserts

Raspberry Mint Cheesecakes

Raspberry Mint Cheesecake

I was inspired by Christmas to make this recipe!  My Christmas was VERY low-key this year; just myself and my hubby hanging out in our onesies watching movies and eating all day! Christmas day is also my birthday so this was the best birthday gift ever!

I should change the name of my blog to “Raw Desserts” as most of my recipes have been sweets lately but I just love making raw desserts!

I wanted to make a red and green dish and even though I have made raw, vegan cheesecakes in the past I have not shared a recipe on my blog yet! What have I been thinking???!! really??!!  So, I came up with these Raspberry Mint Cheesecakes with a creamy fluffy filling and topped off with creamy cashew cream icing, yum!

I hope everyone had a wonderful Christmas! Happy New Year and enjoy this wonderful recipe!

Raspberry Mint Cheesecake
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Raspberry Mint Cheesecakes
Raw, Vegan and gluten-free raspberry and mint cheesecakes with cashew cream frosting! This recipe uses 2 x 4" spring form pans or 1 x 8".
Author: Crystal Bonnet
Ingredients
Crust
  • 8 dates soaked and pitted
  • 2/3 cup raw almonds
  • 2/3 cup oats
  • 2 tablespoons coconut oil
  • 2 tablespoons shredded coconut
  • dash of salt
Mint Filling
  • 1 cup cashews soaked for 2 hours and rinsed
  • 1/2 can full fat coconut milk in fridge overnight and coconut water drained
  • 1/3 cup coconut oil
  • 1/3 cup fresh mint
  • 2 tablespoons agave
  • 1 tablespoon lemon juice
  • 1 teaspoon chlorella powder optional for color
  • 10 drops peppermint essential oil or flavor extract
  • dash of salt
Raspberry Filling
  • 1 cup cashews soaked for 2 hours and rinsed
  • 1/2 can full fat coconut milk in fridge overnight and coconut water drained
  • 1/3 cup coconut oil
  • 1/3 cup fresh raspberries
  • 2 tablespoons agave
  • 1 tablespoon lemon juice
  • 1 teaspoon red beet powder powder optional for color
  • 10 drops raspberry flavor extract optional
  • dash of sat
Cashew Cream Icing
  • 1 cup cashews soaked for 2 hours and rinsed
  • 1/3 cup coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean powder
  • dash of salt
  • water as needed
Instructions
Crust
  1. Place almonds and oats in the food processor and process until a flour forms and set aside in a bowl.
  2. Place dates in the food processor and process until chunks remain.
  3. Add almond/oat flour including the rest of the ingredients and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly.
  4. Line the bottom of 2 x 4" spring form pans with parchment paper or 1 x 8" spring form pan.
  5. Place dough in the bottom and press firmly with hands or a spoon.
  6. Place in freezer to set while making the filling.
Filling
  1. Make the Raspberry and Mint filling separately.
  2. Place all ingredients in a high speed blender and blend until smooth.
  3. Pour filling on top of crust and set in freezer while making the other flavor.
  4. Once the other flavor is made pour ontop and fill pan until full.
  5. Place in freezer for 4 hour to set.
Cashew Cream Icing
  1. Place all ingredients in a blender and blend until smooth.
  2. Add a little bit of water as needed to blend.
  3. Remove cheesecakes from freezer and spread icing on or use a pastry bag to be creative!
Recipe Notes
Remove cheesecakes from freezer 1/2 hour before serving.

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10 Comments

  • Reply
    June @ How to Philosophize with Cake
    January 4, 2016 at 3:16 pm

    What a gorgeous layered cheesecake! The raspberry + mint flavor sounds perfect. And the way you decorated it is just perfect 🙂

    • Reply
      Crystal
      January 4, 2016 at 6:10 pm

      Thank you so much June! It was super fun making it 🙂

  • Reply
    Tracey Dengste
    January 9, 2016 at 6:58 pm

    Your vegan cheesecake looks beautiful. I don’t eat almond meal or any type of nut. Do you have any suggestions for alternatives?
    Thanks, Tracey

    • Reply
      Crystal
      January 9, 2016 at 7:23 pm

      Hi Tracy,

      Thank you! Yes of course, you can replace nuts with Buckwheat groats ground into a flour and coconut flour. I would use more buckwheat than coconut flour ratio. Hope that helps! 🙂

  • Reply
    janice
    January 9, 2016 at 7:12 pm

    Does this melt if it’s not frozen?

    • Reply
      Crystal
      January 9, 2016 at 7:21 pm

      Hi Janice,

      It will get soft, you should defrost for 1/2 hour before serving but it will not melt. 🙂

  • Reply
    Di
    January 10, 2016 at 12:42 am

    I’m allergic to mint; could I use basil instead? Basil works with strawberries, right, why not raspberries? Also, what are the pink and green bits sprinkled on the top of the cake? Thanks!

    • Reply
      Crystal
      January 10, 2016 at 11:07 am

      Hi There,
      Yes basil and strawberries pair really well together. With you allergy to mint can you use a peppermint flavor extract? I’m not sure how basil will taste in a cheesecake. You can make another flavor to go with the raspberry like orange, or chocolate. Let me know if that helps! And the pink and green sprinkles are dried coconut colored with chlorella and beet powder and then dehydrated. You have to soak the coconut first for about 4 hours then add the color and dehydrate.

  • Reply
    Anna
    February 10, 2016 at 11:48 am

    Your cheesecake is gorgeous! I just made it for my daddy`s birthday to initiate my family on vegan foods. They were all amazed. I just added some dry mint and used strawberries instead of rasberries. I also decorated it with heart shaped cream covered in cocoa.
    Thank you for the wonderful recipe!

    • Reply
      Crystal
      February 10, 2016 at 7:08 pm

      Hi Anna, Thank you so much! I am so happy you tried it and it went over well with your family! Love the heart shaped cream covered in cocoa idea! did you get a picture? If so, please share 🙂

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