Raw Vegan Cheesecake | Natural Food Colouring | Koko's Kitchen

Basic Vanilla Raw Vegan Cheesecake

A recipe for basic vanilla raw vegan cheesecake that you can easily adapt for whatever flavouring you would like to. This basic recipe is also great for adding natural food colouring to if you want to make a cool design or pattern on your cake!

Course Dessert
Cuisine raw
Servings 6 people
Author Koko



  • 1 cup oats
  • 1/2 cup pecans
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil melted


  • 1 cup cashews soaked 2+ hours
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 tablespoon lemon juice
  • 1/4 tsp vanilla bean powder
  • a pinch of sea salt



  1. In a food processor, combine all ingredients and process until crumbly and mixture has come together but is not completely ground up.

  2. Divide evenly into 6-muffin tin and press down to form the bottom crust.

    Raw Vegan Cheesecake | Koko's Kitchen


  1. Drain and rinse cashews

  2. Combine all ingredients in a high-speed blender and blend until completely smooth.

Food Colouring

  1. Set aside up to half of the filling mixture. 

  2. Choose the natural food dye of your choice and stir into the filling you have set aside.

    *Start with a little bit at a time - you can always add more.

  3. Pour the plain filling over the prepared crusts.

  4. Add the coloured filling and use a toothpick to make the design of your choice.

    Raw Vegan Cheesecake | Koko's Kitchen
  5. Place in the freezer to set and store. The cake only takes a few minutes to thaw when you're ready to eat!