Raw Raspberry Cheesecake Brownies

Raw raspberry cheesecake brownies, with a layer of chewy, chocolatey raw brownie, topped with creamy vanilla cheesecake, and a layer of raspberry cream. 

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Raw Raspberry Cheesecake Brownies

By Rachel Smith (www.rawberryfields.co.uk) 

Makes 10 | Prep 30 mins plus chilling | Cook none | Calories 314 (per brownie)

The dimensions of the dish used is 17x15cm, and 4.8cm deep.


For the brownie layer

  • 40g (1½oz) Brazil nuts
  • 40g (1½oz) walnuts
  • 8-9 Medjool dates
  • 2 tbsp maple syrup
  • 3 tbsp carob powder
  • 1-2 tbsp water

For the vanilla cheesecake

  • 150g (5½oz) cashews
  • 3 tbsp coconut butter
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 2 tbsp water (if needed)

For the raspberry cream

  • 100g (3½oz) cashews, soaked overnight or for at least 6 hours
  • 100ml (3½fl oz) coconut cream
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 65g (2½oz) frozen raspberries
  • 2 tbsp water (if needed)
  1. For the brownie layer, line a baking dish with greaseproof paper.
  2. Place the nuts in a food processor and pulse until roughly chopped. Add the dates and pulse until combined. Pour in the maple syrup and carob powder and pulse to combine.
  3. Add the water and pulse again until the mixture comes together in a dough-like substance. Press the mixture into the baking dish with a rubber spatula. Place in the freezer to harden.
  4. For the cheesecake layer, drain the cashews, then add to a blender with the maple syrup and pulse into a chunky paste. Add all other ingredients and blend until smooth and creamy. Add a tablespoon of water if you need to.
  5. Pour the mixture over the top of the brownie layer and freeze for 15 minutes to firm up.
  6. For the raspberry cream, place the cashews, maple syrup and coconut oil in a blender and blend until smooth. Add the coconut cream and raspberries and blend again until the mixture is smooth. Add an extra tablespoon of coconut cream if the mixture is not creamy enough.
  7. Pour the cream over the top of the brownies, then smooth using a rubber spatula. Place the raspberry cheesecake brownie in the freezer to harden for 90 minutes, or until firm (but not frozen solid).
  8. Remove the brownie from the tray and cut into 10 bars.
  9. Place the bars on greaseproof paper on a flat tray and place in the freezer again for 10 minutes before serving.

Keep the cheesecake in an airtight container in the freezer for up to 6 weeks. Defrost for 10 minutes before serving to allow the cream layer to soften slightly.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

Original recipe here.

IMG_0607About the author: Rachel is the Digital and Content Editor at Vegan Food and Living, and she wants to show people that adopting a vegan, plant-based lifestyle does not mean you have to give up eating delicious, decadent food. For more recipes, visit her blog Rawberry Fields, or say hello on FacebookInstagram or Pinterest.

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