I baked this vegan raspberry cheesecake for my friend’s dinner party last month. The raspberries made the cheesecake tangy, and she said it was the best dessert she had ever served.
Delicious Vegan Raspberry Cheesecake
This vegan cheesecake combines a nut-based crust with a creamy, tangy raspberry filling. Topped with a sweet berry sauce, this dessert is not only visually appealing but also a delightful treat that serves 8 people.
Ingredients
- 1 cup raw almonds or walnuts
- 1 cup medjool dates pitted
- 1 1/2 cups cashews soaked for at least 4 hours
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/2 cup fresh raspberries, blended
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries for topping
- 1 tablespoon agave syrup or maple syrup for topping
Instructions
- Make the Crust: In a food processor, blend the almonds and dates until the mixture resembles a sticky dough. Press the mixture evenly into the bottom of a springform pan to form the crust.
- Prepare the Filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, blended raspberries, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
- Assemble the Cheesecake: Pour the raspberry filling on top of the prepared crust and smooth the surface. Refrigerate for at least 4 hours or until firm.
- Make the Topping: In a small bowl, mix fresh raspberries with agave syrup or maple syrup to create a sweet berry topping.
- Serve: Once the cheesecake is set, remove it from the springform pan, top with the berry mixture, and slice into pieces. Enjoy your tangy vegan raspberry cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 40g
I store the cheesecake in the fridge for up to five days. The topping stays sweet, and I serve slices chilled.
