All Vegan No-bake Raspberry Cheesecake – raw, SF, GF

A Raspberry Dream

Raw cakes became one of my specialties. They are so super easy to make. You would not believe HOW easy you can make a raw cake once you get the hang of it. No worries, I will definitely show you how. This time I made one with a super creamy berry layer and a coconut crust. The cream is naturally colored with fruit powder. If you don’t have that one you can substitute with fresh berries. So here we have it: a red and pink kind of dessert dream. And I absolutely adore to texture of these cakes. Just like a classic one. Just without the useless empty calories. Opposed to that – this one is nutritious as it can get. Made from REAL ingredients which will leave you with a satisfied feeling afterwards. Isn’t that the best feeling?

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Make sure to plan ahead by soaking the cashews. This is super easy. You simply take a large mixing bowl, add the nuts and filtered water. Check the recipe to see how many nuts you need and how long they need to be soaked.

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All Vegan No-bake Raspberry Cheesecake - raw, SF, GF
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

No-Bake raspberry vegan cheesecake. Click for the recipe

Course: Dessert
Keywords: delicious, dessert, Easy, food, no bake, rohvegan
Servings: 12 slices
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 300 g cashews - soaked for min 6hrs ⎪for the filling
  • 150 ml oat milk ⎪for the filling
  • 100 g maple syrup ⎪for the filling
  • 25 g lemon juice ⎪for the filling
  • pinch of salt ⎪for the filling
  • 12 g raspberry fruit powder ⎪ natural coloring ⎪for the filling
  • 2 tsp pink pitaya powder ⎪natural coloring ⎪for the filling
  • 150 g white almonds ⎪for the crust
  • 20 g shredded coconut ⎪for the crust
  • 3 tbsp melted coconut oil ⎪for the crust
  • 3 tbsp melted coconut butter ⎪for the crust
  • 1/2 tsp vanilla powder ⎪for the crust
Instructions
  1. 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.

  2. Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture. 

  3. Add the other ingredients for the crust and mix again.

  4. Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan and put in the freezer while making the cream layer.

  5. Note: I've used my blender for the filling to get this super creamy texture.

  6. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.

  7. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen. 

  8. Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. 🙂

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But what I always like to say is that you can feel free to adapt, switch and change whatever you want to and what you feel like. Food should be a fun and enjoyable thing. I’d bee happy to see your recreation. Simply tag me.

Thank you for stopping by. I wish you a wonderful day!

All the best,

Marie 😉

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