Vegan Raspberry Bliss Date Cheesecakes

are you ready for Vegan Raspberry Bliss Date Cheesecakes? the richness of vegan cheesecake with the vibrant flavors of raspberries is true perfection.

our single-serving healthy vegan raspberry cheesecakes are a treat for your taste buds and a celebration of wholesome indulgence.

taste and texture:

these gems are a combo sweet and tangy flavors!

the crust, crafted from medjool dates, oats, runny almond butter, and a hint of vanilla, provides a yummy crunch, perfectly complementing the smooth and creamy filling made with vegan cream cheese.

the star of the show is undoubtedly the homemade raspberry jam, adding a burst of freshness and natural sweetness.

together, they create a balance of textures and flavors that will leave you craving more.

the process of making it:

crafting these single-serving cheescakes is a breeze, thanks to the simplicity of the process.

the crust comes together effortlessly in a food processor, and after a brief stint in the freezer, it forms a solid foundation for the luscious filling.

the vegan cream cheese filling, blended to perfection, is also made in the food processor.

ohhh and let’s not forget the pièce de résistance – the raspberry jam, a homemade touch that elevates these cheesecakes to gourmet status.

substitutions for dietary preferences:

our recipe is designed to be versatile, allowing for easy substitutions to cater to various dietary preferences.

for those with nut allergies, consider swapping almond butter with sunflower seed butter. gluten-free options are attainable by using gluten-free oats.

experiment with different plant-based cream cheese brands or make your own to suit your taste and dietary requirements. the beauty of this recipe lies in its adaptability :).

tips for success:

  • ensure the dates are adequately processed in the crust for a uniform texture.

  • experiment with the sweetness of the raspberry jam by adjusting the amount of maple syrup according to your taste preferences.

  • for a more decadent twist, drizzle a bit of melted dairy-free chocolate on top before freezing.

lastly, after being stored in the freezer, it’s recommended to let them thaw for approximately 15 minutes at room temperature before indulging :).

this thawing period allows the cheesecakes to soften slightly, enhancing their creamy texture and making them easier to enjoy.

of course, individual preferences may vary, so feel free to adjust the thawing time based on your desired level of creaminess and temperature!

if you love my Vegan Raspberry Bliss Date Cheesecakes, try these other dessert recipes from my blog!

Plant-Powered Blueberry Dream Cake

Epic Protein Frozen Hot Chocolate

Better Than the Mall Vegan and Gluten-Free Cookie Cake

No Bake Peanut Butter Sugar Cookie Protein Bars

Amazing No Bake Gingerbread Cinnamon Rolls

Out of This World Vegan Brookie Cookies

Protein Chocolate Mousse Bark

Vegan No Bake Milky Way Protein Cups

Vegan Date Pretzel Twix Cookies

Healthier No Bake Snickers Bites

Six Ingredient No-Bake Oil-Free Peanut Butter Chocolate Pops

Unbelievably Vegan Chocolate Cookie Dough Cake

Vegan No Bake Granola Protein Cookies

Amazing Vegan and Gluten Free Millionaire’s Shortbread Candy Bars

Ferrero Rocher Stuffed Dates

No Bake Fudgy Chocolate Donut Holes

Amazingly Vegan Dessert Yogurt Bark

are you going to make my Vegan Raspberry Bliss Date Cheesecakes!?

if you make one of my recipes, i would LOVE to see your creation!

be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan Raspberry Bliss Date Cheesecakes

Recipe by MaryCourse: Bites, Desserts


Prep time




  • for the crust:
    1 cup medjool dates
    1 cup oats
    1/3 cup runny almond butter
    2 tbsp dairy-free milk
    1 tsp vanilla extract

    for the filling:
    16 ounces vegan cream cheese
    1/2 cup lakanto powdered sugar substitute
    1 tsp vanilla extract

    for the raspberry jam:
    10 ounces frozen raspberries
    1 cup water
    1/2 teaspoon cinnamon
    1 tablespoon maple syrup


  • crust:
    in a food processor, combine medjool dates, oats, almond butter, dairy-free milk, and vanilla extract.
    process until the mixture reaches a crumbly consistency.

    line parchment paper in muffin cups and press the crust mixture into the bottom of each cup.
    place in the freezer while preparing the filling.
  • filling:
    in a food processor, blend vegan cream cheese, lakanto powdered sugar substitute, and vanilla extract until smooth.

    remove muffin cups from the freezer and spoon the cream cheese mixture over the crust.
    smooth the tops and return to the freezer.
  • raspberry jam:
    in a saucepan, combine frozen raspberries, water, cinnamon, and maple syrup.
    bring the mixture to a simmer over medium heat, stirring occasionally.

    continue to cook until the raspberries break down, and the mixture thickens (about 10 minutes).
    remove from heat and let it cool.
  • assembly:
    once the raspberry jam has cooled, spoon it over the cheesecakes.

    freeze the cheesecakes for at least 4-5 hours or until set.
    store in the freezer in an airtight container. thaw about 15 minutes (or to desired texture) before eating.

share this!


2 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.