How To Make Vegan Raspberry Cheesecake Recipe
A rich, creamy, and fruity dessert perfect for vegans and non-vegans alike.
Serves:
Ingredients
- 1 cup of cashews, soaked overnight
- 1 cup of fresh raspberries
- 1/2 cup of coconut cream
- 1/4 cup of maple syrup
- 2 tbsp of lemon juice
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 1/2 cup of almond flour
- 1/4 cup of coconut oil, melted
- 1/4 cup of maple syrup
- 1 tbsp of vanilla extract
- 1/4 tsp of salt
- Fresh raspberries for garnish
Instructions
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Preheat oven to 350F. Grease a 6-inch springform pan.
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In a food processor, combine soaked cashews, raspberries, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
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In a separate bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until it forms a crumbly dough.
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Press the dough into the bottom of the springform pan.
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Pour the cashew mixture over the crust and smooth it out with a spatula.
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Bake for 45-50 minutes or until the edges are lightly browned and the cheesecake is set.
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Let it cool at room temperature before placing in the fridge for at least 2 hours to set.
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Garnish with fresh raspberries before serving.
Nutrition
- Calories : 563kcal
- Total Fat : 44g
- Saturated Fat : 21g
- Cholesterol : 0mg
- Sodium : 370mg
- Total Carbohydrates : 38g
- Dietary Fiber : 6g
- Sugar : 25g
- Protein : 8g
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