This vegan raw raspberry cheesecake recipe comes from my friend Anita who made this yummy dessert for my birthday! (Thank you Anita! You’re the best!).
This is her go-to dessert for good reason. Firstly, it is so darn tasty. Secondly, and equally as important, this recipe is so easy to make! While most people freeze their raw vegan cheesecakes overnight, Anita only puts it in the fridge for 2 hours which makes a deliciously creamy decadent consistency! Also, it works for those of us who are bad at planning desserts beforehand. 
This is a great base for any vegan cheesecake you make. Feel free to switch the raspberries to your fruit of choice and let us know how it goes!
Raw Raspberry Cheesecake Recipe | happygut.ca
2016-07-25 14:53:53
Raw Raspberry Cheesecake Recipe (Vegan)
Filling
- 1 tbsp grated lemon zest
- 1/2 cup lemon juice
- 1 & 1/2 cup cashews
- 1 pint raspberries
- 3 tbsp melted coconut oil
- 2 tbsp vanilla extract
Crust
- 1/2 cup almonds
- 1/4 cup cacao nibs
- 1/4 cup coconut flakes
- 1/2 dates
- pinch of salt
Raspberry Glaze
- 1 pint raspberries
- 1/3 cup maple syrup
Instructions
- Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
- Throw all the crust ingredients into a food processor and go to town! Blend until the mixture starts to form a ball.
- In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
- Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
- Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
- Freeze for at least 2 hours.
- In the meantime, prepare the glaze by mixing the raspberries with the maple syrup in a food process/blender.
- Remove from freezer and add the glaze overtop.
- Enjoy!
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