Well, I eat quite clean during the week. I try to eat gluten, dairy and refined sugar-free, no processed food, lots of fruits and veggies and meat only 2 or 3 times. When the weekend comes I tend to cheat for a couple meals (and with dessert especially, but I still try to steer away from the very bad ones with all the crazy fake and artificial ingredients in it.)

But what I love to do even more is eating HEALTHY, GUILT-FREE desserts. I love vegan desserts in general because they are dairy and egg-free, but unfortunately, many times they are still full of cane or other types of refined sugars and gluten and other preservatives or additives.

Finding and trying this raw, vegan, raspberry cheesecake by Yummybeet was divine! It only has natural ingredients, no b.s. and makes a very filling dessert too!

The main reason for me loving it besides being vegan refined sugar, gluten, grain, soy-free, dairy-fthis (almost) raw cheesecake tastes just like, and I would say, maybe even better, than the “real” thing that it is super easy and quick to make! The taste of it reminds of the European marzipan a little bit which makes it even more delicious! I was naive and I only made a half-batch, was I wrong! I needed to make another one the next day, haha.

Let’s see how to make it, not trying to tease you here any longer. 🙂


No-Bake Hazelnut and Date Crust

  • 1/2 cup peeled and roasted hazelnuts (you can replace with raw hazelnuts or almonds, but the flavor won’t be as strong)

  • 1/2 cup packed pitted dates

  • 1/2 tsp ground cinnamon

  • Pinch salt


  • 2 cups raw cashews, soaked in water overnight or in hot water for 30 mins

  • 2/3 cup coconut oil, melted

  • 2 tsp pure vanilla extract

  • 1/2 cup agave nectar or maple syrup (I used coconut nectar)

  • 1 tsp lemon juice

  • pinch salt

  • 1/2 cup raspberries (fresh or frozen), plus more for serving (I honestly put a little more in there just to make it even more raspberry-y 🙂


  1. For the crust, fit a 7-inch round springform pan with a round of parchment paper. In a food processor, blend the hazelnuts until they resemble coarse flour.  Add the dates, cinnamon, salt, and pulse until mixture is fully combined and sticks together when pressed between two fingers. Tip crust mixture into the springform pan and press tightly into the bottom.

  2. For the filling, add cashews to a blender and puree until creamy. Add the remaining filling ingredients, except the raspberries, and puree again until very smooth. Add half the vanilla cashew mixture to prepared crust and smooth out evenly; place in the freezer for 15 minutes.

  3. To the remaining filling mixture in the blender, add the raspberries and puree until smooth. Add the raspberry cashew mixture on top of the vanilla cashew mixture, spreading out evenly. Cover and freeze for at least 6 hours, until firm. (I only froze it for 2 hours since I was so impatient to try it haha, just had a bite, and put it back for another few hours)

  4. To serve, remove cheesecake from the freezer and allow to sit at room temperature for 20 minutes.

  5. Release the cheesecake from the springform pan and slide onto a serving plate. Slice and serve, garnishing with additional raspberries, if desired.

  6. Store leftovers covered in the refrigerator for 3 to 4 days.

That is how it turned out for me. It was all gone in a split second 🙂

If you make it let me know, give me a shout out at #healthyandloveddesserts on IG!

Have a great day,