Dairy-Free Raspberry Cheesecake

Experience pure dessert decadence with this Dairy-Free Raspberry Cheesecake, a luscious treat that's as creamy as it is guilt-free. Crafted with a nutrient-packed almond and date crust, this no-bake cheesecake features a velvety filling made from soaked cashews and coconut cream, sweetened naturally with maple syrup and brightened with a splash of zesty lemon juice. Fresh raspberries are gently folded into the mix, enhancing its fruity flavor, while a layer of dairy-free raspberry jam adds a stunning, glossy finish. Free from dairy yet full of indulgence, this easy, no-bake recipe is perfect for vegans, those with dietary restrictions, or anyone seeking a rich and vibrant dessert made entirely from wholesome ingredients. Ideal for summer gatherings or special occasions, this cheesecake guarantees to impress with its flavor and presentation.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Raw almonds
• 1 cup Medjool dates, pitted
• 3 tablespoons Coconut oil, melted
• 0.25 teaspoon Sea salt
• 1.5 cups Raw cashews, soaked overnight and drained
• 0.75 cup Coconut cream
• 0.5 cup Maple syrup
• 0.25 cup Lemon juice
• 1 teaspoon Vanilla extract
• 1 cup Fresh raspberries
• 1 teaspoon Agar-agar powder
• 0.25 cup Water
• 0.5 cup Raspberry jam (dairy-free)

Directions

Step 1

To make the crust, place the raw almonds and pitted Medjool dates into a food processor. Blend until the mixture is sticky and forms a dough-like texture.

Step 2

Add 2 tablespoons of melted coconut oil and the sea salt to the mixture, and pulse until combined.

Step 3

Press the almond-date mixture evenly into the bottom of an 8-inch springform pan. Place in the freezer to set while preparing the filling.

Step 4

For the filling, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and the remaining tablespoon of melted coconut oil in a high-speed blender. Blend until smooth and creamy.

Step 5

In a small saucepan, combine the agar-agar powder and water. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens, about 2-3 minutes.

Step 6

Add the agar-agar mixture to the cashew cream base in the blender. Blend again to incorporate.

Step 7

Gently fold in the fresh raspberries using a spatula.

Step 8

Pour the raspberry cream filling over the prepared crust. Smooth the top with a spatula.

Step 9

Refrigerate the cheesecake for at least 4 hours, or until firm.

Step 10

Before serving, spread the raspberry jam evenly over the top of the cheesecake.

Step 11

Carefully remove the cheesecake from the springform pan, slice, and serve.

Step 12

Garnish with additional raspberries if desired.

Nutrition Facts

Serving size	(1315.1g)

Amount per serving	% Daily Value*
Calories	4511.7

Total Fat 241.1g	0%
Saturated Fat 84.5g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 719.0mg	0%
Total Carbohydrate 577.5g	0%
Dietary Fiber 55.3g	0%
Total Sugars 445.0g
Protein 77.3g	0%

Vitamin D 0IU	0%
Calcium 686.2mg	0%
Iron 24.7mg	0%
Potassium 4762.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 6.5%

Carbs: 48.2%