Creamy Raspberry Cheesecake With Almond-Oat Crust ★★★★★2 reviews

Vegan raspberry cheesecake with granola crust (GF). The perfect after dinner treat! Recipe by Minako of 365CleanEats.


  • 1/3 cup rolled oats
  • 3 tablespoons rice flour
  • 1/4 cup raw almonds
  • 4 tablespoons coconut sugar
  • 4 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 3/4 cup raw cashews, soaked in water for 4-5 hours then rinsed
  • 1/2 cup raspberries
  • 1/2 cup coconut cream
  • 3 tablespoons melted cacao butter
  • 4 tablespoons agave or maple syrup
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Pitaya powder (optional for color)
  • 1/4 teaspoon vanilla bean paste
  • 1/4 teaspoon Pink Himalayan sea salt


  1. Preheat the oven to 350℉ and prepare a tart pan. Place the oats, rice flour, almonds, coconut sugar and 1/8 teaspoon salt in a food processor. Process until it is well combined and reaches the consistency of flour.
  2. Add the melted coconut oil and 1 tablespoon maple syrup into the food processor and process until the mixture becomes like wet sand. If the mixture is too dry, add 1 tsp, or more if necessary, of melted coconut oil.
  3. Press the mixture against the sides and the bottom of the pan. Bake it for about 20 minutes or until golden brown. Push the crust down with a spoon after baking while the crust is still warm if it rises too much. Let it cool.
  4. While the crust cools, make the cheesecake filling. Blend the cashews, raspberries, coconut cream, cacao butter, maple syrup, lemon juice, Pitaya powder, vanilla bean paste, and a pinch of salt to a high-speed blender and blend well. Add more sweetener or lemon juice if you need.
  5. Pour the blended cheesecake filling over the crust, and freeze overnight. There will be some leftover cheesecake filling. Transfer the leftover filling into a small bowl and put it in a fridge.
  6. Once frozen, remove the tart from the mould.
  7. Transfer the leftover cheesecake filling to a piping bag fitted with a star tip and pipe stars onto the top of the frozen cheesecake.

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DessertGluten FreeSugar Free

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  • Brittany Ruddell ★★★★★
    14 October 2021
  • ara ★★★★★
    6 August 2020

    thank you so much for this outstanding collection, nice pictures, clear instructions.
    thank you so much wish you all success and best on what you’re doing