Creamy Raspberry Cheesecake with Almond-Oat Crust

"Vegan raspberry cheesecake with granola crust (GF) Although it is the middle of the winter here in Melbourne, due to Australia’s enormous size and varying climate in its different areas, I am happy to be able to get my hands on raspberries throughout the whole calendar. This raspberry cheesecake is my son’s favorite recipe."
-- @365cleaneats
Jump to Section
  • Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 8-10

Recipe Card


  • 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


  • Step 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.

  • Step 2

    Add the melted coconut oil and 1 tablespoon maple sryup 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 6

    Once frozen, remove the tart from the mold.

  • Step 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.