White Chocolate Raspberry Cheesecake-Vegan-FB

White Chocolate Raspberry Cheesecake

Oh my goodness!!!  This is now my new favorite cheesecake.   I mean, well, I created this recipe to replace my favorite restaurant’s version (you know…that restaurant that has all those yummy cheesecakes).  And YES, this recipe is both gluten-free and vegan!  LOVE THAT!!!

As with all my recipes, they are also diabetic and heart friendly as well, which makes this recipe a TOTAL win-win-win!!!

I know that the carb and sugar counts on this recipe are a bit higher than normal, so let me just say this.  WE ALL CHEAT!  It’s just natural for us to crave a decadent treat from time to time.

Here are my thoughts on that subject.  I believe that it’s WAY more important to cheat on a healthier version of something than to break down and dive in to the same old things that made us fat and sick in the first place.  I mean, really, who has time for that?!

The thing is, the carbs and sugar in this recipe are from HEALTHY ingredients.  Raw honey, cashews, walnuts, coconut and raspberries.  All ingredients that have amazing health benefits!

This recipe is quintessential “Unconventional Foodie”!!  So, next time you’re craving something decadent, don’t dive in to the “old”, give this delicious recipe a try!

Bon Appetit!

White Chocolate Raspberry Cheesecake-Vegan-FB

White Chocolate Raspberry Cheesecake-Vegan

Creamy, delicious and now even HEALTHY!!! That's what I call a great cheesecake!
Course: Dessert
Cuisine: American
Keyword: cheesecake, dairy free, gluten-free, vegan
Prep Time: 1 hour
Freezing Time: 4 hours
Total Time: 5 hours
Servings: 12 servings
Calories: 335kcal
Author: Coach Collette
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For the Raspberry Sauce

  • 2 C frozen organic raspberries (1 12 oz bag)
  • 1/4 C water
  • 1 T raw honey

For the White Chocolate

  • 1/8 C raw cocoa butter
  • 2 1/2 TBSP coconut oil
  • 1/2 tsp pure vanilla extract

For the Crust

  • 1 C medjoul dates pitted
  • 1 C raw walnuts

For the Cheesecake Filling

  • 1 1/2 C raw cashews soaked 8 hours or overnight
  • 1/4 C fresh lemon juice (about 1 lemon)
  • 1/3 C coconut oil melted
  • 1/3 C raw honey or maple syrup for vegan
  • 1/2 C full fat coconut milk (1 can)


For the Raspberry Sauce

  • Place raspberries and water in medium saucepan, bring to a boil and simmer for about 10-15 minutes until raspberries are completely softened
  • Pour raspberries through a fine mesh sieve and using a spoon, push through the sieve. (This took me about 20 minutes to do so I only ended up with a very small clump of pulp which was mostly just seeds)
  • Return raspberry puree mixture to saucepan, add honey and stir to fully combine, then refrigerate until ready to use.

For the White Chocolate

  • Line a small dish with parchment paper
  • Add all ingredients to a glass bowl fitted over a pot of water. Heat over medium heat until melted. Stir to fully combine
  • Pour cocoa butter mixture into prepared dish and refrigerate until solid (about 4 hours)

For the Crust

  • Once your raspberry sauce has cooled and the chocolate has hardened, you're now ready to assemble the cheesecakes
  • Place dates in food processor and process in to very small pieces and a ball forms. Remove and set aside
  • Place nuts in food processor and grind to a fine meal
  • Add dates back to processor and process until a loose dough forms. It should all stick together when you press it between your fingers. (add more dates if it's too dry and more walnut meal if too wet)

For the Cheesecake Filling

  • Lightly spray standard size muffin tray with coconut oil cooking spray
  • Drain and rinse cashews, add to food processor. Add all remaining cheesecake filling ingredients to food processor and process until smooth
  • Break the white chocolate into very small "chips" and fold in to cheesecake filling mixture

To Assemble

  • Divide crust mixture between the 12 muffin cups. Use your fingers to pack the crust down tightly
  • Divide the cheesecake filling evenly between the 12 muffin cups. Spoon 1 tablespoon of raspberry puree on top and use a toothpick to swirl into the filling
  • Cover with plastic wrap and freeze cheesecakes until solid (about 4-6 hours)
  • Remove from freezer about 20 minutes before serving. drizzle a little raspberry puree on serving plate, top with cheesecake and serve.


  • A little tip would be to place a strip of parchment in the muffin tin to use as a tabs to help to pick up the cheesecakes.
  • An alternative to walnut meal would be to use almond meal
  • Serve with a dollop of coconut whipped cream


Nutrition Facts
White Chocolate Raspberry Cheesecake-Vegan
Amount Per Serving
Calories 335 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g60%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 300mg9%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 20g22%
Protein 5g10%
Vitamin A 25IU1%
Vitamin C 8mg10%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I sure hope you enjoy this recipe as much as I do and would love to hear what you think about it, so don’t be shy, let me know in the comments!

Also, make sure you share it with all your friends and join our community so you don’t miss any of my other great recipes, events and offers.

Here's to your health!

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All information provided on Holistic Happy Living is based on my own and our expert’s personal experience. We are not medical professionals and no adjustments to care should be made without consulting your medical team. If you are new to exercise, haven’t exercised in a while and/or haven’t seen your medical team in the last 3 months, it is advised to do so before engaging in any kind of physical activities. You must not rely on the information on Holistic Happy Living as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information on this website.


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