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–+ cheesecake

Raw Raspberry Cheesecake (Vegan, No Bake)

Stephanie Mantilla, BSc
A surprisingly easy no-bake and vegan raw raspberry cheesecake. Filled with nuts and fruit, this cheesecake will wow even non-vegans.
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Prep Time 20 minutes
Additional Time 12 hours
Total Time 12 hours 20 minutes
Course Recipes
Cuisine Desserts
Servings 1 cheesecake
Calories 581 kcal

Ingredients
  

Crust

  • 1 cup Almonds
  • ½ cup Walnuts
  • ½ cup desiccated coconut
  • 1 cup Medjool dates pit removed
  • Zest of 1 lemon

Filling

  • 2 ½ cups raw cashews soaked overnight
  • ½ cup Coconut yogurt
  • ¾ cup Coconut milk
  • 1 cup maple syrup
  • 2 ¼ Tsp pure vanilla extract
  • Zest of 1 large Lemon
  • 2-3 handfuls of frozen raspberries

Instructions
 

  • Place all of the crust ingredients into a food processor and blend until the mixture sticks between your fingers when pressed.  If it’s not clumping together, add another date or two until you get the proper consistency.
  • Line a square baking pan or cake pan with parchment paper and place the crust mixture into the pan. Press down with the back of a spoon or damp fingers. Place the pan into the fridge whilst you make the filling.
  • Rinse and drain the cashews. Place all filling ingredients into a high-speed blender EXCEPT the raspberries. Blend until smooth and creamy.
  • Pour onto the crust and add raspberries, gently pushing them down into the filling.
  • Place into the freezer overnight. Take out 10 mins before serving.

Notes

The base cheesecake recipe can be used for other fruits like strawberries and blueberries if you prefer.

Nutrition

Serving: 1gCalories: 581kcalCarbohydrates: 67gProtein: 13gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 22gSodium: 109mgFiber: 7gSugar: 47g
Keyword no bake raspberry cheesecake, raw cheesecake cashews, raw raspberry cheesecake, raw vegan cheesecake
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