Raw vegan white chocolate cheesecake

Before I went vegan, I was a huge fan of white chocolate. I mean… Who isn’t?! I’m not gonna lie, it’s already been a little challenging trying to veganize recipes with white chocolate, but to create the perfect raw vegan white chocolate cheesecake texture was a lot of trial and error.

I had some Upaya Naturals raw cacao butter & Sunfood raw cashews left after making my free no bake dessert recipe ebook, so I thought it would be great to use them in a raw vegan white chocolate cheesecake and add some raspberries in the middle. I used my square shaped silicon molds which I find works better than bigger square molds as it sets much faster in the freezer and gives a perfect edge.


Raw vegan white chocolate cheesecake

Raw vegan white chocolate cheesecake

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Raw vegan white chocolate raspberry cheesecake with raw chocolate sauce



  • 1/2c pecans
  • 1/4c coconut flakes
  • 2tbsp cacao nibs
  • 2tbsp cacao powder
  • 5 medjool dates
  • 1tbsp almond butter
  • 1tsp vanilla
  • 1.5tbsp maple syrup


  • 1/2c soaked raw cashews
  • 3tbsp water
  • 1tbsp lemon juice
  • 3tbsp maple syrup
  • 1.5tsp vanilla
  • 1/4c coconut oil
  • 1/4c cacao butter


  • 1/4 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted cacao butter
  • 2 tbsp melted coconut oil (neutral taste)



1. Chop pecans, coconut flakes & cacao nibs in a small food processor until you get small chunks

2. Add remaining ingredients and pulse until everything starts binding together

3. Press into a silicon mold with your fingers

4. Set in freezer while making the filling


1. Put all ingredients except coconut oil & cacao butter in a high speed blender and blend until smooth

2. Add coconut oil & cacao butter & blend until smooth

3. Pour half the filling over the crust & set in freezer for 20 minutes

4. Sprinkle some frozen raspberries over the filling

5. Cover with remaining filling & set in freezer for 3-4 hours


1. Whisk everything together in a glass until smooth

2. Drizzle over the bars

3. Sprinkle frozen raspberry pieces on top