Raspberry Chocolate Cheesecake

Raspberry and chocolate is such a luscious flavor combination, this cheesecake is creamy, decadent, and uses whole foods and no cane sugar at all. It’s simple and easy but requires at least 8 hours of waiting around. But trust me, this is totally worth the wait!


For the crust:

  • 1 cup walnuts
  • 1 cup dates
  • 1/2 cup dried unsweetened coconut
  • pinch of salt

For the chocolate filling:

  • 1/4 cup + 2 Tablespoons coconut cream (you can buy this by itself in a small can or you can just scoop the white cream off the top of a can of full-fat coconut milk)…another note, you could also substitute half of a ripe avocado for the coconut cream.
  • 2 1/2 cups cashews, soaked overnight
  • 1/4 cup + 2 Tablespoons agave nectar
  • 2 teaspoons lemon juice
  • 2 1/2 Tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 1/3 cup refined coconut oil, melted

For the topping:

  • 1 can full-fat coconut milk
  • agave to taste
  • 12 oz fresh raspberries
  • 1/2 cup dark chocolate chips


  1. First, make the crust. In a large food processor or a blender, pulse the dried coconut, dates, salt and walnuts. Keep pulsing until all the big chunks are gone and the mixture has become a mold-able mass.
  2. Press the crust mixture into the bottom of an 8-inch spring-form pan. Put this aside in the fridge.
  3. Next, make the chocolate filling. Put all the ingredients for the chocolate filling in a high powered blender for about ten minutes on high, scraping down the sides every few minutes to ensure there are no chunks of cashews in your end product and it will be nice and creamy.
  4. When the chocolate cashew cream is ready, pour it over the crust you made earlier. Because the mixture is warm coming out of the blender, chill in the fridge for at least 2 hours before adding the next layer. But go ahead and make the coconut whipped cream layer now, and you can just chill it until the chocolate has cooled.
  5. Open your can of coconut milk and scoop off only the top creamy, white layer, leaving behind all the translucent coconut water. In a small mixing bowl, whip this with a little agave to taste.
  6. When the chocolate layer has cooled, melt the chocolate chips in a double boiler. While you are waiting for the chocolate to melt, spread the coconut whipped cream over the top of the cheesecake and then layer it with fresh raspberries. When the chocolate has melted, drizzle it over the top, and your work is done! Go ahead and have a slice now if you want to, but it’s best if you let the whole cheesecake chill in the fridge (covered) for another 6 hours.