Her-Bivore Blog

Raspberry and White Chocolate Vegan Cheezecake

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raspberry and white chocolate cheezecake

After the success of my Lotus Biscoff Vegan Cheezecake, I simply had to have another go.

My Mum loves raspberries and conveniently Mother’s Day was just around the corner. It had me wondering how I could create a fruity top layer that didn’t spill everywhere when I took my cheezecake out of the pan.

It was easy enough to do as it turns out. This is great news as it means you can transfer the same technique to any fruit cheezecake that you’d like to have a go at.

It went down a real hit! It’s relatively easy to create a professional looking cheezecake if you’re prepared to dedicate the time to it.

Again, the cashew and coconut flavours really shine through in this recipe. It tastes really creamy and stands firm for ages.  If those flavours aren’t for you, I fully intend to try it another way in the future so be sure to fill in the form at the bottom of the page to stay updated!


Yield: 8 portions

Total Time: 1 Day


For the base:

  • 10 Lotus biscuits

  • 10 pitted dates

  • 1 cup desiccated coconut

For the cheezecake:

  • 14oz (400g) whole cashew nuts

  • 1 cup coconut oil

  • ¾ cup maple syrup

  • ¼ cup lemon juice

  • ½ cup water

  • 1tsp vanilla

For the topping:

  • 2 punnets of raspberries

  • 4 tbsps maple syrup

  • 15g white chocolate


  1. Empty your cashews into a bowl and cover with boiling water. Leave for 7-8 hours.

  2. To make the base, put your ingredients into a blender and blitz them until they start to clump together. Line the base of a spring-form pan with baking parchment and grease the edges with dairy-free spread. Press your mixture firmly into the bottom with the back of a spoon to level it out evenly. Place in the freezer to firm.

  3. Once your cashews are fully soaked, put your cheezecake ingredients together in a blender and blitz until smooth. Take your base out from the freezer and slowly pour your mixture in. Smooth the surface with a spoon or spatula and place again in the freezer for another 7-8 hours.

  4. Blend one punnet of raspberries with 4 tablespoons of maple syrup. Take your cheezecake out of the freezer and evenly pour your mixture over the top. Place back in the freezer for another 4-5 hours

  5. When you are ready, pop open your spring-form pan and carefully take out your cheezecake.

  6. Decorate with raspberries and grate white chocolate finely over the top of your cheezecake. I used Tesco’s free from white chocolate and it left me with half a bar… no prizes for guessing what happened to it.

  7. Be sure to wait until it has defrosted before tucking in! 

Congratulations if you’ve made it this far! This recipe definitely takes a lot of patience, but it’s an amazing feeling when you release your pan and see how those layers have formed.

As I mentioned before, this recipe easily transfers to any kind of fruit you choose. I’m going to try a mango one next I hope but I’d love to see what you come up with! Be sure to share your foodie makes with us using the hashtag #HBivore.

raspberry & white chocolate cheezecake

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Written by Jack Ricketts
Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
You can find me on Instagram

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