PLANT-BASED // PROCESSED SUGAR-FREE // PALEO
This raw vegan raspberry cheesecake is one of my favorite simple dessert recipes. I love it because it’s stunning to look at and scrumptious to eat! One of my best friends from childhood inspired it last year and now we serve a version of it at Local Juciery! My friend wanted a lesson on some easy raw food staples she could make for her family. We created this recipe with our babies in their slings while tasting with delight and chatting about our fun childhood memories made in Sedona, AZ. This cheesecake recipe is based in love. Enjoy.
- Make 8 to 12 slices
- For the crust:
- 2 cups raw almonds, dry
- 5 to 7 dates, pitted
- 1½ tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For the filling
- 3 cups cashews, soaked for 2 hours
- 1 cup young coconut meat (can be omitted if it’s not available)
- ¾ cup lemon juice
- ⅔ cup coconut oil
- ¾ honey (or coconut sugar for vegan)
- ¼ cup maple syrup (optional)
- 2 teaspoon vanilla extract
- ½ to 1 teaspoon salt
- 1 cup raspberries or other favorite berry for topping
- Place almonds, dates, coconut oil, vanilla and salt in a food processor and blend until a dough like consistency forms. Press into the bottom of a 9 inch spring form pan. Reserve some of the mixture for the middle layer of the cheesecake. The crust does not need to be thick. Once prepared, set the crust in the freezer.
- In your blender, combine, cashews, coconut meat, lemon juice, coconut oil, coconut sugar, maple syrup, vanilla extract and salt. Blend well. You may find that you need a little water to make sure the mixture blends well. Just don’t over pour or the cheesecake will not set up as needed.
- Pour half of the filling into your springform pan, then take our reserved crust and some berries and place over the filling. Continue pouring the rest of the mixture of the crust and berries. Top with berries and transfer to the freezer for two hours.