No-Bake Raspberry Cheesecake

"Happy Mother’s Day to all you amazing, strong, and loving woman out there and Happy Birthday to my amazing, strong and loving better half @raging_patterns! You all deserve a piece of this NO BAKE RASPBERRY CHEESECAKE with a HIDDEN VEGGIE not only today, but every day. Can you guys guess the veggie I sneaked into the cake? And would you like the recipe to treat your mom and other loved ones?"
-- @anna.culina
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  • Recipe Card
Prep time 35mins
Cook time 47mins
Serves or Makes: 10-12

Recipe Card

For the Base


  • 4 1/2 ounces hazelnuts
  • 4 1/2 ounces pitted dates, a bit more than 1/2 cup
  • 1 tablespoon coconut oil
  • 1 pinch salt

For the Filling


  • 2 cups cashews, soaked in water overnight
  • 7 ounces cauliflower florets, steamed and cooled
  • Juice and zest of 1 lemon (1 tsp zest + 3 tbsp juice)
  • 1/2 teaspoon vanilla bean powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave nectar
  • 4 ounces raspberries
  • Pinch of salt


  • Step 1

    Line an 8-inch circle cake pan with parchment paper.

  • Step 2

    For the base blend the dry ingredients in a food processor. Then add in the coconut oil and dates and blend again until it reaches a sticky consistency. Press base mixture into the cake pan and transfer to the freezer or fridge.

  • Step 3

    For the filling, drain cashews and blend with all the ingredients (except raspberries) until smooth and creamy. Blend half of the filling mixture with the raspberries.

  • Step 4

    Pour the vanilla filling over the chilled cheesecake base. Then, carefully spread the raspberry mixture over the first cheesecake layer and smooth the cake with a knife.

  • Step 5

    Freeze for at least 6 hours. Take out of the freezer 2 hours before serving and decorate with fresh raspberries.