Dairy-Free Raspberry Cheesecake
Indulge in the luscious, guilt-free delight of our Dairy-Free Raspberry Cheesecake, a stunning dessert that's entirely plant-based and packed with fresh, vibrant flavors. Featuring a no-bake almond-date crust and a creamy cashew-coconut filling, this cheesecake offers a smooth, velvety texture without any dairy. Sweetened naturally with maple syrup and brightened by a splash of lemon juice, it’s layered with juicy raspberries and topped with a glossy raspberry jam for a show-stopping finish. Perfect for vegans and those with dietary restrictions, this easy-to-make recipe requires minimal preparation and is designed to impress. Serve this dairy-free masterpiece at your next gathering or enjoy it as an everyday treat—it’s as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Medjool dates, pitted
- 3 tablespoons Coconut oil, melted
- 0.25 teaspoon Sea salt
- 1.5 cups Raw cashews, soaked overnight and drained
- 0.75 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 1 teaspoon Agar-agar powder
- 0.25 cup Water
- 0.5 cup Raspberry jam (dairy-free)
Instructions
To make the crust, place the raw almonds and pitted Medjool dates into a food processor. Blend until the mixture is sticky and forms a dough-like texture.
Add 2 tablespoons of melted coconut oil and the sea salt to the mixture, and pulse until combined.
Press the almond-date mixture evenly into the bottom of an 8-inch springform pan. Place in the freezer to set while preparing the filling.
For the filling, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and the remaining tablespoon of melted coconut oil in a high-speed blender. Blend until smooth and creamy.
In a small saucepan, combine the agar-agar powder and water. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens, about 2-3 minutes.
Add the agar-agar mixture to the cashew cream base in the blender. Blend again to incorporate.
Gently fold in the fresh raspberries using a spatula.
Pour the raspberry cream filling over the prepared crust. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until firm.
Before serving, spread the raspberry jam evenly over the top of the cheesecake.
Carefully remove the cheesecake from the springform pan, slice, and serve.
Garnish with additional raspberries if desired.
Nutrition Facts
Calories |
4512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 577.5 g | 210% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 445.0 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4762 mg | 101% | |
*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.
