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!
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. 🙂