Chocolate Raspberry Cheesecake Tart

By Amy Mastrofini- recipe & food styling

Photos By Natasha Nicholson

Gluten and dairy-free doesn’t necessarily mean flavour free. This tempting dessert is packed with flavour, while maintaining the CLEARlife commitment to health(ier) eating.


(Makes one 8 inch tart)



  • 1 ½ cups hazelnuts, toasted
  • 1 cup rolled oats, toasted
  • ¼ tsp salt
  • 3 tbsp cocoa powder
  • 90g dried dates
  • 3 tbsp coconut oil, melted
  • 4 tbsp almond milk (or other non-dairy alternative)

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  1. Add the hazelnuts, oats, salt and cocoa power to the processor and process until the mixture resembles fine crumbs. (Do not over process).
  2. Add the dates, oil and almond milk and process until the mixture comes together to form a dough. The dough should be sticky enough to form a ball.
  3. Line an 8 inch round pan with saran wrap and press the dough into the pan and up the sides of the pan to form a “crust”.
  4. Refrigerate.


Raspberry “Cheesecake” Filling


  • 1 ½ cup raw cashews, soaked (for at least 4 hours or overnight) and drained
  • ¼ cup coconut nectar (or agave syrup)
  • 4 tbsp coconut cream*
  • 2 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 cup frozen raspberries
  •  *extra raspberries, for filling


  1. Combine all the ingredients for the filling in a food processor and process for 3-4 minutes until smooth.
  2. Place a few whole raspberries at the bottom of the prepared crust, and gently pour the filling over the berries.
  3. Place the cake in the freezer until the cheesecake filling is firm.

Chocolate Ganache Topping


  • ¼ cup cocoa powder
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp coconut milk


  1. In a small bowl, mix together all the ingredients until a smooth chocolate sauce is formed.
  2. The sauce should be a pourable honey-like consistency. If it clumps, just heat the mixture up a bit and stir.
  3. Remove the cake from the freezer and pour the ganache over the filling, spreading it into all the corners so that the filling is completely covered.
  4. Place the tart in the freezer until ready to serve.

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vegan cheesecake tart for dessert