Imagine a dessert so decadent, so creamy, and so incredibly delicious that you won't believe it's completely vegan and healthy! This Raspberry Raw Vegan Cheesecake Slice is about to revolutionize your dessert game, proving that clean eating can be mind-blowingly delectable. With a luscious raspberry filling that melts in your mouth and a nutty crust that provides the perfect crunch, this no-bake treat is not just a dessert – it's a culinary masterpiece that will have everyone begging for your recipe.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 slices
Ingredients
- 1 cup raw cashews, soaked
- 1 cup fresh raspberries
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup almond flour
- 1/4 cup dates, pitted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Begin by soaking the raw cashews in water for at least 4 hours or overnight. This will soften them and make them easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them under cold water. Set them aside.
- In a food processor, combine the soaked cashews, fresh raspberries, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated.
- In a separate bowl, prepare the crust by mixing the almond flour and pitted dates. If the dates are hard, you may want to soak them in warm water for a few minutes to soften them before blending.
- Add the almond flour and dates to the food processor and pulse until the mixture resembles a crumbly texture that holds together when pressed. If needed, add a little water to help it bind.
- Line an 8-inch (20 cm) round springform pan with parchment paper. Press the crust mixture firmly into the bottom of the pan, creating an even layer. Use the back of a measuring cup or your fingers to compact it well.
- Pour the raspberry cashew filling over the crust, spreading it evenly with a spatula. Smooth the top to create a nice finish.
- Place the cheesecake in the freezer for about 2-3 hours to set. If you prefer a softer texture, you can refrigerate it for about 4-6 hours instead.
- Once set, remove the cheesecake from the springform pan and slice it into 8 equal pieces. You can garnish each slice with additional fresh raspberries or a drizzle of maple syrup if desired.
- Serve immediately or store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy your refreshing Raspberry Raw Vegan Cheesecake!
Tips
- Cashew Soaking is Crucial: Always soak your cashews for at least 4 hours or overnight. This ensures a ultra-smooth, creamy texture that's the hallmark of a great raw cheesecake.
- Blend, Blend, Blend: Take your time when blending the filling. Scrape down the sides of the food processor multiple times to achieve that silky-smooth consistency.
- Crust Consistency Matters: When preparing the crust, make sure the mixture holds together when pressed. If it's too dry, add a little water to help it bind.
- Freezing vs. Refrigerating: For a firmer texture, freeze the cheesecake for 2-3 hours. If you prefer a softer, more mousse-like consistency, refrigerate for 4-6 hours instead.
- Garnish Creatively: Don't be afraid to get creative with toppings! Fresh raspberries, a drizzle of maple syrup, or even some raw cacao nibs can take this dessert to the next level.
- Make Ahead Friendly: This cheesecake can be prepared in advance and stored in an airtight container in the refrigerator for up to 5 days – perfect for meal prep or entertaining!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 0mg
