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Vegan White chocolate raspberry cake

Crazy Vegan Kitchen
Cool and creamy Vegan Raspberry White Chocolate Cheesecake on a Digestive Biscuit base.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 254 kcal


  • 2 oz Vegan Butter melted
  • 5 oz Plain Digestive Biscuits
  • 3 oz Vegan Cream Cheese
  • 1 cup Cashews soaked overnight in water and then drained
  • 1/2 cup Maple Syrup
  • 1/2 cup almond milk
  • 1/8 teaspoon Pink Salt
  • 3/4 cup Raspberries
  • 6 tablespoons melted Extra Virgin Coconut Oil Melted
  • 1 seed Vanilla Pod
  • 1 1/2 tablespoons Cacao Butter Melted
  • 1 1/2 tablespoons Coconut oil Melted
  • 1 cup Raspberries to serve


  • Process biscuits in a food processor till you end up with a sand like crumb, then add melted Vegan Butter and process till biscuits are moistened.
  • Firmly press into the base of an 8 inch springform tin or cake ring. Place in the freezer whilst making filling.
  • Make the filling. In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Maple Syrup, Almond/Soy Milk and salt.. Blend on high till completely smooth.
  • Once smooth, divide mixture into half. Blend one half of the mixture with the melted Cacao Butter and 1 1/2 tablespoons of Coconut Oil.
  • Alternate pouring both mixtures onto chilled crust, and use a skewer or chopstick to marble the mixture.
  • Set in freezer for at least 6 hours. When ready to eat, let cake thaw for 10 minutes, or eat frozen for a more "Ice Cream Cake" type experience.


Serving: 1servingCalories: 254kcalCarbohydrates: 23gProtein: 4gFat: 18gSaturated Fat: 6gTrans Fat: 1gSodium: 148mgPotassium: 193mgFiber: 3gSugar: 15gVitamin A: 279IUVitamin C: 7mgCalcium: 60mgIron: 1mg
Keyword Vegan White chocolate raspberry cake
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