Vegan Raspberry Cheesecake

Indulge in the vibrant flavors of this Vegan Raspberry Cheesecake, a luscious dessert that's as wholesome as it is decadent. Featuring a no-bake almond-date crust, a velvety cashew and coconut cream filling, and a tangy homemade raspberry topping, this plant-based cheesecake is naturally sweetened with maple syrup and packed with nutrient-rich ingredients. Perfect for special occasions or a guilt-free treat, this recipe is entirely dairy-free, gluten-free, and bursting with flavor. With just 30 minutes of prep time and no oven required, you'll have a stunningly rich dessert that's as beautiful as it is delicious. Whether you're catering to a vegan lifestyle or looking for a healthier twist on classic cheesecake, this recipe is sure to impress!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

Ingredients

• 1 cup Raw Almonds
• 1 cup Medjool Dates
• 1 cup Desiccated Coconut
• 1 pinch Pinch of Salt
• 2 cups Cashews
• 1 cup Coconut Cream
• 0.5 cup Maple Syrup
• 0.25 cup Lemon Juice
• 1 teaspoon Vanilla Extract
• 1.5 cups Frozen Raspberries
• 2 tablespoons Cornstarch
• 0.25 cup Water
• 2 tablespoons Additional Maple Syrup (for raspberry topping)

Directions

Step 1

Start by soaking the cashews in hot water for at least 1 hour to soften them.

Step 2

For the crust, in a food processor, blend the raw almonds, medjool dates, desiccated coconut, and a pinch of salt until you have a sticky dough-like mixture.

Step 3

Press the mixture evenly into the bottom of a 9-inch springform pan, creating a firm base.

Step 4

Drain the soaked cashews and blend them in a high-speed blender along with coconut cream, 1/2 cup of maple syrup, lemon juice, and vanilla extract until smooth and creamy.

Step 5

Pour the cashew mixture over the prepared crust, spreading it evenly.

Step 6

To prepare the raspberry topping, add the frozen raspberries, 1/4 cup of water, 2 tablespoons of additional maple syrup, and cornstarch into a small saucepan.

Step 7

Cook over medium heat while stirring continuously, until the sauce thickens, about 5-7 minutes, then let it cool slightly.

Step 8

Pour the raspberry sauce over the cashew layer, spreading it gently.

Step 9

Place the cheesecake in the freezer for about 4-6 hours, or until firm.

Step 10

Before serving, allow the cheesecake to thaw at room temperature for about 30 minutes to 1 hour.

Step 11

Slice and enjoy your delicious vegan raspberry cheesecake!

Nutrition Facts

Serving size	(1526.3g)

Amount per serving	% Daily Value*
Calories	5036.2

Total Fat 310.6g	0%
Saturated Fat 135.1g	0%
Polyunsaturated Fat 38.1g
Cholesterol 0mg	0%
Sodium 334.2mg	0%
Total Carbohydrate 549.9g	0%
Dietary Fiber 76.8g	0%
Total Sugars 373.4g
Protein 86.3g	0%

Vitamin D 0IU	0%
Calcium 728.4mg	0%
Iron 28.8mg	0%
Potassium 4901.5mg	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: 52.3%

Protein: 6.5%

Carbs: 41.2%