Vegan Raspberry & Nutella Raw Cheesecake

Raw Vegan Raspberry Nutella Chesecake

Raspberry, cashews and raw nutella - need I say more? Oh yes... it's also SIMPLE to make. At Westside, we love having raw desserts at our fingertips. It means less temptation for the more heavily-processed sweet foods you might purchase at a shop or cafe. 

For those nut-free folks out there you could look into swapping the cashews for 6 tablespoons of buckwheat grouts, soaked overnight. It won't have the same richness but it will give a similar texture. 

For the fructose-free people then swap the maple syrup and coconut sugars for rice malt syrup or a few drops of stevia. 

Enjoy xx Lucy

Ingredients for Filling:

  • Cashews x 1.5 cups, soaked for 6-8 hours
  • 3/4 cup extra virgin coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla essence
  • 3/4 cup of raspberries, frozen or fresh
  • 1/2 cup coconut milk (make your own with this recipe, it's simple!)

Ingredients for Base:

  • 1 cup Hazelnuts, roasted
  • 1 cup desiccated coconut,
  • 1/2 cup coconut sugar
  • 1/2 cup raw cacao
  • Pinch of salt
  • 1/2 cup coconut oil, melted


  1. Combine all ingredients for the base in a high powdered food processor. Allow motor to run for 2 minutes or so, until the mixture is well combined. 
  2. Spread base mixture into the bottom or a springform pan or silicone baking dish.
  3. Put base into the freezer to cool.
  4. Strain water from cashews and add all filling ingredients to the food processor/thermomix and process until well-combined (about 5 minutes depending on the speed of your motor). Scrap down the sides of the mixing bowl as required.
  5. Spoon filling ingredients onto the cooled base and place cake into the freezer overnight to allow to set.
  6. Remove cake for the freezer and cut the cake into the desired pieces. You may like to allow it melt a little before eating to release more of the flavour.

Makes about 12 slices.