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Vegan Fudge Raspberry Cheesecake

Vegan Fudge Raspberry Cheesecake

This Vegan Cheesecake is swirled with fudge sauce and raspberry jam. Topped with more fudge sauce. Also paleo, gluten-free, refined sugar free.
Course Dessert
Cuisine American, vegan
Keyword cheesecake
Prep Time 1 hour
Inactive time (resting) 16 hours
Total Time 17 hours
Servings 16 servings
Calories 500 kcal



  • 3/4  cup  medjool dates (4.6 oz, 130 grams)
  • cups  almond flour (192 grams, 6.77 oz)
  • 3 tablespoons  cocoa powder (22.14 grams, 0.78 oz)
  • tablespoons  maple syrup (30 ml)
  • tablespoons  coconut oil melted (60 ml)

Raspberry Jam

  • cups  raspberries fresh or frozen (250 grams, 8.8 oz)
  • 2-3  tablespoons  maple syrup adjust for your preferred level of sweetness (30-45 ml)
  • teaspoons  cornstarch
  • tablespoon  cold water

Fudge Sauce

  • 2/3 cup coconut cream (157 ml)
  • 2 tablespoons cocoa powder (14.8 grams, 0.52 oz)
  • 1/2 cup chocolate chips (87.5 grams, 3.09 oz)
  • 5 tablespoons maple syrup (25 ml)


  • 2 1/2  cups  raw cashews (375 grams, 13.23 oz)
  • 2/3  cup  coconut oil melted (157 ml)
  • 2/3  cup  coconut cream (157 ml)
  • 2/3  cup  maple syrup (157 ml)
  • 1/3  cup  lemon juice freshly squeezed (78.6 ml)
  • teaspoon  vanilla extract



  1. Place all ingredients in a food processor. Process until the ingredients come together in a dough. When you pinch the dough between your fingers, it must clump up together. If the dough seems dry, add a bit more maple syrup/coconut oil, or another liquid to help bring the dough together. But make sure to add just a tiny bit, just enough to make the dough clump up together.
  2. Press the crust down on the bottom of a 8” or 9” springform pan. (this recipe will also work on a square 9x9” or 10x10” pan)
  3. Place it in the freezer while you make the cheesecake.

Raspberry Jam

  1. I recommend making this a few hours prior, or the day before, so the jam has a chance to cool down and chill in the fridge.
  2. Place raspberries and maple syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly.
  3. Let it simmer for about 10 minutes.
  4. Mix cornstarch and water until cornstarch has dissolved.
  5. Add it to the pan with the raspberries. Let it simmer while stirring, for a few minutes, until thickened. You may need to lower the heat quite a bit so the jam will burn and form clumps.
  6. Strain if desired. Some people like seeds in their jam, I tend to always strain it.
  7. Transfer to a container.
  8. Let it cool and then place it in the fridge.

Fudge Sauce

  1. Place all ingredients in a small saucepan. Melt all ingredients together over medium heat, using a whisk to smooth it out.
  2. Once all ingredients are melted and incorporated in a thick and shiny glaze, remove from the heat. Don’t actually let this come to a boil.
  3. Let it cool down to room temperature.
  4. Divide the fudge sauce. Place 1/3 of the sauce in a bowl. And place the other 2/3 of the sauce in another bowl. The larger amount will be used to top the cheesecake, and the 1/3 of the sauce will be used to swirl in the batter.
  5. Place the larger amount (2/3 of the saucin the fridge, covered. We will use this last.


  1. Soak the cashews in water the day before. Or soak them in hot water a few hours before making the recipe.
  2. Drain cashews and make sure to squeeze them gently to remove the excess water.
  3. Place cashews, coconut oil, coconut cream, maple syrup, lemon juice, and vanilla in a food processor.
  4. Process until creamy, for a few minutes. Stop to scrape in between. Depending on how potent your food processor is, you might need 4-6 minutes processing.

To assemble

  1. Pour half of the cheesecake batter on the bottom of the pan.
  2. Spoon half of the jam on top of the batter, scattered.
  3. Grab the 1/3 of the fudge sauce you’ve separated before. Spoon half of it in scattered spoonfuls between the spoonfuls of the raspberry jam. Refer to the post above to see pictures.
  4. Use a knife to swirl the jam and fudge sauce in the batter.
  5. Top with the other half of the cheesecake batter.
  6. Spoon the remaining jam on top of the batter, in scattered spoonfuls. Do the same with the fudge sauce.
  7. Use a knife to gently swirl it all in.
  8. Tap the cheesecake pan lightly on the counter to smooth and level out the top.
  9. Place cheesecake in the freezer for at least 6 hours, or preferably overnight.
  10. Remove the fudge sauce you had reserved the day before from the fridge. Microwave for a few seconds, don’t make it too hot, simply make it soft and spreadable again.
  11. Microwave for a few seconds, then stir and microwave again for another few seconds if necessary. If it gets too hot, let it cool down for a bit before using.
  12. Use a spatula to spread the chocolate fudge on top of the frozen cheesecake.
  13. Place the cheesecake back in the freezer or fridge until the fudge sauce sets.

To serve

  1. Make sure to remove the cheesecake from the freezer about 20 minutes before serving so it has a chance to be creamy.
  2. You can serve it straight from the fridge.


  1. This cheesecake will store well in the freezer for up to 2 weeks, if well packaged.
  2. Store in the freezer for up to 5 days.
Nutrition Facts
Vegan Fudge Raspberry Cheesecake
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.