Spring is on it’s way
Can you already feel it? The warmer days are coming! And inspired by those I’ve created a wonderful vegan cheesecake, filled with a creamy raspberry layer and a coconut cookie crust. It’s not only vegan, but also gluten-free and refined sugar free. AND you don’t even need an oven for that one. All you need is a freezer. Sounds interesting? Look for yourself:
This cheesecake is not only vegan, GF, SF and no-bake - it is also super easy to make and can be stored in the freezer. Which means no stress when you have a party coming up. Simply take it out and enjoy!
- 250 g soaked cashews ⎪for the filling
- 130 ml oat milk ⎪for the filling
- 100 ml maple syrup ⎪for the filling
- 4 tbsp lemon juice ⎪for the filling
- 1/2 tsp ground tonka bean ⎪for the filling
- 100 g fresh or frozen raspberries ⎪for the filling
- 200 g white almonds, roasted ⎪for the crust
- 25 g shredded coconut ⎪for the crust
- 3 dates, pitted ⎪for the crust
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Drain and wash the cashews. Add to your blender along with the oat milk, maple syrup, 2 tbsp of lemon juice and tonka bean. Blend well.
Take 2/3 of it, fill into a air tight container and place in your fridge.
Add the remaining 2 tbsp of lemon juice as well as the raspberries to the blender and mix again. Spread evenly onto your cake and freeze for at least one hour.
Add the white cream layer on top of your cake and freeze again for at least 6 hours. Preferably over night.
Remove the cake from the freezer about 1,5 hours prior to eating. Decorate with the bliss balls. And enjoy!
This cake holds up to 6 months once its frozen.
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshape you shot! And I'd love to see your recreations. 🙂
As I did a poll recently over on my Instagram on how to design my recipes for you and I was positively surprised by how many of you tried to avoid refined sugar. Half of my readers are interested in gluten-free options as well. So I am happy to tell you that this cake is both! And vegan – of course. 😉
But no matter if you want to avoid that kind of food or simply want a healthy dessert OR you want to surprise your guests and friends with something new: THIS cake is for you!
Thank you so much for stopping by.
If you make this Creamy Dreamy Raspberry Cheesecake I’d be super happy to see your recreation. Simply tag me over on Instagram @therawberry. I am looking forward to see your picture.
All the best,