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Slice of Mini No-Bake Raspberry Cheesecake being removed

No-Bake Raspberry Cheesecake

This raspberry no-bake cheesecake is the perfect sweet treat. It's made in a mini version, so one slice is the perfect amount, and it's healthy, vegan, gluten-free, and also raw!
Course Dessert
Cuisine American
Keyword no bake cheesecake, raw dessert, vegan cheesecake
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 slices
Calories 276kcal


for the crust:

for the filling:


  • Line the bottom of a 4" springform pan with parchment paper.
  • In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute. Press the dough into the bottom of the springform pan and set aside.
  • Place the filling ingredients (minus the jam) in the food processor and blend until high until smooth.
  • Scoop half the filling into on top of the crust and smooth over with the back of a spoon. Spread a thin layer of raspberry jam on top of the filling, then top with the rest of the filling, top again with some jam.
  • Place the cake back in the freezer for at least 5 hours, preferably overnight, until the cake is hard. Remove from freezer 30 minutes before serving. Just before serving, drizzle with melted chocolate then slice with a sharp knife and serve.



* this recipe only uses 1/4 cup of jam. Feel free to swap out the chia jam with your favorite jam. Or make a batch and keep the leftovers – my personal recommendation!


Calories: 276kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 257mg | Fiber: 2g | Sugar: 18g | Vitamin A: 35IU | Calcium: 34mg | Iron: 1.7mg