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Easy Keto Vegan Raspberry Cheesecake Recipe

Vegan Raspberry Cheesecake Recipe

This recipe is gluten-free and low in carbohydrates

Course Dessert
Cuisine American
Keyword cheesecake, dairyfreedessert, easy, gluten free, keto, no bake, vegan
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings 9 Slices
Calories 220 kcal
Author admin


For The Cheesecake

  • 2 cans Coconut milk full fat
  • 1 cup raspberries
  • 1/2 cup Coconut flour
  • 3 tbsp stevia or sweetener of your choice

For The Crust

  • 1 cup Almond flour
  • 2 tbsp stevia
  • 1/4 cup coconut oil


For The Cheesecake

  1. Make sure you refrigerate the coconut milk at least 4 hours before making pie (over night is best though)

  2. Scoop out the thick coconut cream from the top of the can of coconut milk (and discard the clear liquid from the bottom) 

  3. Combine the coconut cream, coconut flour, and stevia in a large mixing bowl and blend with an electric mixer until thoroughly combined 

  4. Lastly add the raspberries and blend on low until raspberries are evenly distributed 

  5. Store this raspberries cheesecake batter in the refrigerator while you make the crust

For The Crust

  1. In the bottom of your pie pan combine dry crust ingredients and whisk until thoroughly combined

  2. Add melted coconut oil and manually mix and mold into the crust

  3. Pour cheesecake batter into crust and set in the refrigerator for 1 hour to set (or in the freezer for 20 minutes)

    Keto Vegan Raspberry Cheesecake Recipe

Recipe Video