Vegan Raspberry Cheesecake
Indulge in the creamy decadence of this Vegan Raspberry Cheesecake, a stunning dessert that's both plant-based and gluten-free! This recipe combines a wholesome almond-date crust with a velvety cashew and coconut cream filling, sweetened naturally with maple syrup and brightened with zesty lemon juice. Topped with a luscious, homemade raspberry sauce made from frozen raspberries and kissed with a hint of cornstarch for perfect texture, this no-bake cheesecake is as beautiful as it is delicious. With minimal prep work and a freezer-set method, it's the perfect make-ahead treat for any occasion. Whether you're catering to a vegan diet or simply looking for an elegant, dairy-free dessert, this Raspberry Cheesecake is sure to impress guests and satisfy your sweet tooth!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw Almonds
- 1 cup Medjool Dates
- 1 cup Desiccated Coconut
- 1 pinch Pinch of Salt
- 2 cups Cashews
- 1 cup Coconut Cream
- 0.5 cup Maple Syrup
- 0.25 cup Lemon Juice
- 1 teaspoon Vanilla Extract
- 1.5 cups Frozen Raspberries
- 2 tablespoons Cornstarch
- 0.25 cup Water
- 2 tablespoons Additional Maple Syrup (for raspberry topping)
Instructions
Start by soaking the cashews in hot water for at least 1 hour to soften them.
For the crust, in a food processor, blend the raw almonds, medjool dates, desiccated coconut, and a pinch of salt until you have a sticky dough-like mixture.
Press the mixture evenly into the bottom of a 9-inch springform pan, creating a firm base.
Drain the soaked cashews and blend them in a high-speed blender along with coconut cream, 1/2 cup of maple syrup, lemon juice, and vanilla extract until smooth and creamy.
Pour the cashew mixture over the prepared crust, spreading it evenly.
To prepare the raspberry topping, add the frozen raspberries, 1/4 cup of water, 2 tablespoons of additional maple syrup, and cornstarch into a small saucepan.
Cook over medium heat while stirring continuously, until the sauce thickens, about 5-7 minutes, then let it cool slightly.
Pour the raspberry sauce over the cashew layer, spreading it gently.
Place the cheesecake in the freezer for about 4-6 hours, or until firm.
Before serving, allow the cheesecake to thaw at room temperature for about 30 minutes to 1 hour.
Slice and enjoy your delicious vegan raspberry cheesecake!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 32.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 406 mg | 9% | |
*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.
