Vegan Raspberry Cheesecake
A creamy and dreamy vegan raspberry cheesecake that perfectly balances sweetness and tartness. This plant-based delight is ideal for any occasion.
Ingredients
For the crust
- 1.5 cups almond flour
- 0.25 cups coconut oil (melted)
- 3 tablespoons maple syrup
- 1 pinch salt
For the cheesecake filling
- 2 cups raw cashews (soaked for at least 4 hours)
- 0.5 cups coconut cream
- 0.25 cups lemon juice
- 0.5 cups maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries (plus extra for garnish)
Instructions
Preparation
- In a medium bowl, mix together the almond flour, melted coconut oil, maple syrup, and salt until well combined. Press this mixture into the bottom of a springform pan to create a solid crust layer.
- In a high-speed blender or food processor, combine soaked cashews, coconut cream, lemon juice, maple syrup, and vanilla extract. Blend until creamy and smooth.
- Gently fold in fresh raspberries, ensuring to leave some chunks for added texture.
- Pour the creamy raspberry filling over the prepared crust in the springform pan. Smooth out the top with a spatula.
- Cover the pan and place it in the fridge for at least 4 hours, or ideally overnight, to ensure it sets.
Serving
- Let your cheesecake sit at room temperature for a few minutes before slicing. Garnish with extra raspberries if desired.
Notes
If you're in a rush, freeze the cheesecake for about 2 hours to get it to set faster. For a nut-free version, consider using silken tofu instead of cashews.