Vegan Raspberry Cheesecake

Vegan Raspberry Cheesecake is a decadent raw vegan dessert. It's thick and creamy. Sweet, with the tart tang of raspberries. It's a beautiful shade of pink - make it for Valentine's day or any day!

Course Dessert

Cuisine American

Prep Time 45

Freezing Time 2

Servings

Calories 338

Author Elizabeth

Equipment

Blender

Ingredients

Crust

1 ½ Cups Quick Oats
6 Pitted Medjool Dates
¼ Cup Nut Butter
2 Tablespoons Maple or Date Syrup
¼ Teaspoon Salt

Filling

2 Cups Raw Cashews
2 Cups Frozen Raspberries
8 Ounces Vegan Cream Cheese
½ Cup Maple Syrup
2 Tablespoons Fresh Lemon Juice
Zest of 1 Lemon
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
1 Cup Fresh Raspberries for topping

Instructions

Soak the cashews in hot water for at least 30 minutes (preferably 2 hours).
Add the oats and dates to a food processor and blend until the dates are broken down.
Add the nut butter, syrup, and salt. Pulse to combine.
Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.
Drain the cashews and add them to a blender along with the remaining filling ingredients. Blend until completely smooth and no cashew pieces remain (this may take several minutes).
Pour the raspberry filling over the crust and freeze for 3-4 hours, or until set.
To serve, garnish with fresh raspberries. Let thaw for 5-10 minutes at room temperature before slicing.

Nutrition