Raw Vegan Vanilla Cheesecake with Elderberry Syrup

by thebigleybasics

(This post may contain affiliate links. As an affiliate of Amazon and select brands, I earn from qualifying purchases at no additional cost to you.)

Imagine biting into a dreamy NY style vanilla cheesecake that is vegan, gluten free, grain free, paleo, refined sugar free, and sugar free/keto friendly. It doesn’t get much better than that, does it? This raw vegan vanilla cheesecake tastes eerily similar to a true NY style vanilla cheesecake. This copycat recipe is easy enough for anyone to make (no baking required) and I promise the taste won’t let you down!

How do I make this vanilla cheesecake sugar free/keto?

This cheesecake recipe calls for pure maple syrup as the sweetener, but you can easily make it sugar free and keto by substituting a sugar free flavored maple syrup like this one from Lakanto.

vanilla cheesecake close up

What ingredients do I need for this raw vegan vanilla cheesecake?

You’ll need just 7 simple pantry and fridge staples for this recipe. They are:

  • canned full fat coconut milk
  • raw cashews
  • pure maple syrup
  • lemon juice
  • pure vanilla extract
  • sea salt
  • almond flour

About the coconut milk….

Be sure to use full fat coconut milk for this recipe or else this cheesecake won’t be nearly as creamy as it should be!

Help, I don’t have cashews and/or a powerful blender or food processor!

If you don’t have raw cashews you can easily use roasted cashews instead (I just personally prefer raw). If you don’t have any cashews at all or don’t own a powerful blender or food processor, you can substitute 1/2 cup cashew butter for the cashews. I recommend this brand of cashew butter from Amazon.

vanilla cheesecake overhead shot

What should I serve my vanilla cheesecake with?

I served this cheesecake with a homemade elderberry syrup (it’s so good!). I made this simple syrup by heating pure maple syrup and Nature Restore elderberry powder together on the stovetop until a sweet and sticky elderberry syrup formed. This syrup is optional, but highly recommended! You could also serve the cheesecake with freshly sliced berries, chocolate syrup, or any other fruit syrup/puree.

Looking for more raw vegan cheesecake recipes?

If you’re looking for more raw vegan cheesecake recipes, try my raw vegan chocolate cheesecake!

Ready to make this? Here’s the recipe!

Raw Vegan Vanilla Cheesecake with Elderberry Syrup

Serves: 8 Prep Time: Cook Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 review )


For the Crust

  • 1/4 pure maple syrup
  • 1 1/2 cups almond flour
  • 1/2 tsp salt

For the Filling

  • 1 cup raw cashews (or 1/2 cup cashew butter)
  • 1 cup full fat canned coconut milk
  • 1/3 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 TBS lemon juice

For the Elderberry Syrup

  • 1/4 cup pure maple syrup
  • 1 TBS elderberry extract powder
  • 1-3 tsp water (optional)


  1. First, line an 8-inch cake pan or small cheesecake pan with parchment paper.
  2. Next, mix together your crust ingredients in a medium sized bowl until a sticky crust begins to form.
  3. Place the crust mixture in the bottom of the lined cake pan and smooth it out with your fingers to form a smooth crust. Make sure the crust covers the bottom of the cake pan and touches all of the sides (you don't want the cheesecake mixture to get between the crust and bottom of the pan). 
  4. Place the crust in the freezer to slightly harden while you prepare the cheesecake filling.
  5. While the crust hardens, blend together the cheesecake filling in a high speed blender or food processor.
  6. Once the cheesecake filling is ready, remove your crust from the freezer and pour the cheesecake filling over your prepared crust.
  7. Place the cheesecake back in the freezer and freeze for 6+ hours, or overnight.
  8. While the cheesecake hardens, prepare the elderberry syrup (optional).
  9. Add the maple syrup and elderberry powder to a small saucepan and whisk until well combined.
  10. Heat the mixture over low heat until it begins to bubble. Let it bubble for 1 minute (stirring occasionally) then remove it from the heat and let it cool completely.
  11. If the elderberry syrup is too thick to stir or drizzle, simply add 1-3 tsp warm water to thin it out.
  12. Once the syrup cools, store it in the fridge until serving.
  13. After 6+ hours, remove the cheesecake from the freezer and let it sit out for 15-20 minutes (or until you are happy with the consistency; it should be creamy but not too melted).
  14. After slightly thawing, slice the cheesecake into 8 slices and drizzle each slice with elderberry syrup.
  15. Enjoy the cheesecake immediately and freeze any leftovers for later.


Store any cheesecake leftovers in the freezer for 2-3 months.

Did You Make This Recipe?
I love would to see! Tag me on Instagram at @thebigleybasics.

You may also like

Leave a Reply

The Bigley Basics NewsletterNever miss a recipe!

Subscribe to my newsletter to receive new recipes and more delivered directly to your inbox.

%d bloggers like this: