This is the best Vegan raw cheesecake with a lot of fruit and creamy filling from raspberries and coconut. This cheesecake is creamy and so dedicates. The icing on the cake is that you don’t need to baked it, all you need is to place it in a fridge overnight and then enjoy.

We love this cheesecake because it’s easy to make and taste amazing, with a creamy coconut-raspberry filling and fresh berries on top. It’s great for summer, and BBQ parties.

Raspberry are so tasty with a lot of great healthy benefits, for instance they help us loss weight, reduce wrinkles and age spots, they support our healthy skin. They can boost the Immune system and are rich in Anti-Oxidants.

For the crust – In a food processor, add pitted dates and pulse it until they break. Then add Almond flour with Rice syrup and salt and mix until everything good combine and make a sticky dough, then press down into the bottom of prepared non-stick pan and press down firmly and evenly. Set aside.

For the filling – In food processor or in blender add cashew, coconut milk, rice syrup and almond milk. Mix everything until all smooth, add raspberry and mix one more time until you get a light pink color.

Pour filling into the pan on the crust. Place in the fridge for 3 hours or overnight. Top with your favorite fruit like strawberries, blueberries, and raspberries. Enjoy!