Gluten Free Vegan Cheesecake


1 c.  quick-cooking oats
1/2 c. almonds
3/4 c. unsweetened coconut flakes
3 tbsp. maple syrup
1/4 tsp. kosher salt
1/2 c. almond butter
3/4 c. coconut milk
1 1/4 c. granulated sugar divided
2 c. cashews (soaked overnight, drained, and rinsed)

1/2 c. refined coconut oil, melted, plus more for the pan
2 tsp. pure vanilla extract
1 (8-oz.) container of vegan cream cheese
3 c. fresh or frozen raspberries, divided



  1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter. 
  2. Grease the bottom of an 8″ or 9” spring form pan with coconut oil and press the crust evenly into the bottom. 
  3. Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
  4. In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
  5. Pour the filling mixture into the crust and chill in the freezer for at least 3 hours or overnight.
  6. Make the fruit topping: Bring 2 cups raspberries and the remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until the sauce is slightly thickened about 8 to 10 minutes. Let cool, then fold in the remaining 1 cup of berries.
  7. Assemble the cake: Remove the cheesecake from the springform pan and let thaw at room temperature for 1 hour before spooning raspberry topping all over the cake.