February 15, 2018

Easy vegan raspberrie cheese cake

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Serves: 8-10 Prep Time: Cooking Time:


  • 2 handy raisins
  • 2 handy dried cranberries
  • 2 handy almonds
  • 2 handy walnuts
  • 10 juisy dates without bones
  • 500 g cashews
  • 2 orange juice
  • ½ lime juice
  • 4 tab spoon agave syrup
  • 2 tab spoon coconut oil
  • 500 g blended raspberries or other berries – strawberries, blueberries
  • 2 -3 tab spoon agave syrup
  • 2 tab spoon coconut oil
  • 100g fresh fruits for decorating



  1. Bottom layer ingredients –  raisins, dried cranberries, almonds, walnuts and dates crushed in blender and spread in cake form.
  2. Squeeze juice from oranges and lime.
  3.  For middle layer fresh juice and  cashews crushed in blender, add agave syrup and coconut oil and mix well.  This pulp spread on bottom layer in cake form.
  4. Top ingredients – berries, agave and coconut oil mix in blender and spread on middle layer in cake form.
  5. Finished raw cake put in freezer and store 3-4 h,
  6. Before serve put out cake from freezer and 1 h store in refrigerator.
  7. Serve with fresh berries.


1. Bottom ingredients you can choose as you like – replaced with apricot, figs, pecan nuts, coconuts flakes and others dried fruits. 2. Top berries In winter season I choose frozen berries, which are stored in freezer.

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