Vegan Raspberry Cheesecake Squares, from Tess Challis' Vegan Mediterranean Cookbook

Tess' Raspberry Cheesecake Squares

Although cheesecake isn't traditionally a Greek dessert, this one has all the components of a Mediterranean approach - it's plant based, nutrient dense, lemony, and a delicious celebration of life. Plus, the pistachio-date crust gives it a lovely Greek foundation that's simply irresistable. You may also notice that this is a completely uncooked dessert. That's no accident. I absolutely love a raw cheesecake, because it's so vibrant, nourishing, and fresh tasting. I hope you love this knee-buckling dessert as much as I do.
Course Dessert
Cuisine Mediterranean
Keyword vegan cheesecake
Prep Time 15 minutes
Chilling time 1 hour
Servings 9 servings
Calories 349kcal
Author Tess Challis


For the crust

  • 1 cup shelled pistachios
  • 1/2 cup packed pitted dates
  • 1/8 tsp sea salt

For the filling

  • 1 1/2 cups raw unsalted cashews soaked for several hours in water (no need to soak if you're using a high-speed blender) and drained
  • 1/2 cup agave nectar I used maple syrup
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup sunflower or avocado oil
  • 4 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/8 tsp ground nutmeg
  • 3/4 cup fresh raspberries for topping


To make the crust

  • In a food processor, blend the pistachios, dates, and salt until sticky and crumbly, but with a bit of texture remaining. If the mixture does not stick together, blend a bit longer or add a few more dates until it does. Press the dough firmly into the bottom of an 8-by-8-inch baking pan and place it in the freezer.

To make the filling

  • In a food processor or high-speed blender, blend the cashews, agave, lemon juice, oil, vanilla, salt, and nutmeg until velvety smooth. Pour onto the crust and smooth out the top. Top with the raspberries (open-sides down) and refrigerate for 1 or 2 hours, or until firm. Cut into squares and serve.



Tasty Tip: For extra raspberry love, you can artfully swirl a little fruit-sweetened raspberry jam into the cheesecake before topping with the fresh raspberries.
Reprinted with permission from the publisher, Callisto Media.


Calories: 349kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 112mg | Fiber: 4g