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Raw Vegan Vanilla Cheesecake with Elderberry Syrup

Prep Time 20 mins
Freezer Time 6 hrs
Total Time 6 hrs 20 mins
Course Dessert
Servings 8


For the Crust

  • 1/4 cup 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 tbsp lemon juice

For the Elderberry Syrup

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


  • First, line an 8-inch cake pan or small cheesecake pan with parchment paper.
  • Next, mix together the crust ingredients in a medium sized bowl until a sticky crust begins to form and take the shape of a ball.
  • Place the crust mixture in the bottom of the lined cake pan and smooth it out with your fingers to form a smooth crust. If the crust is sticking to your fingers, you can press it down with some parchment paper. Make sure the crust covers the entire 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). 
  • Place the crust in the freezer to harden while you prepare the cheesecake filling. While the crust hardens, blend together the cheesecake filling in a high speed blender or food processor.
  • Once the cheesecake filling is ready, remove the crust from the freezer and pour the cheesecake filling over the prepared crust. Then place the cheesecake back in the freezer and freeze for 6+ hours, or overnight.
  • While the cheesecake hardens, prepare the optional elderberry syrup: add the maple syrup and elderberry powder to a small saucepan and whisk until well combined.
  • 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.
  • If the elderberry syrup is too thick to stir or drizzle, simply add 1-3 tsp warm water to thin it out. Once the syrup cools, store it in the fridge until serving.
  • After 6+ hours, remove the cheesecake from the freezer and let it sit out for 15-30 minutes (or until you are happy with the consistency; it should be soft and creamy but not melted).
  • After thawing slightly, slice the cheesecake into 8 slices and drizzle each slice with elderberry syrup. Enjoy immediately and freeze any leftovers for later.



Store any cheesecake leftovers in the freezer for 2-3 months.
Keyword Gluten Free Vanilla Cheesecake, Gluten Free Vegan Cheesecake, Raw Vanilla Cheesecake, Vegan Cheesecake, Vegan Vanilla Cheesecake