Raspberry Vegan Cheesecake
User Reviews
4.9
Raspberry Vegan Cheesecake
Description
This Raspberry Vegan Cheesecake starts with a crust made by pulsing walnuts, medjool dates, coconut oil, and sea salt until crumbly, then pressing it into a loaf pan lined with parchment paper. The crust is frozen to firm it before adding the cheesecake layer.
The cheesecake filling can be prepared in two ways: blending soaked cashew nuts with full-fat coconut milk, maple syrup, lemon juice and zest, vanilla extract, and sea salt until creamy, or combining vegan cream cheese with coconut milk, maple syrup, lemon juice, and vanilla extract. The filling is poured over the crust and frozen until firm.
A raspberry topping blends thawed raspberries, lemon juice, maple syrup, and chia seeds into a smooth layer that is spread on top of the frozen cheesecake and frozen again until set. The layered freezing creates a firm, sliceable cake with a nutty crust, rich cheesecake layer, and tangy raspberry topping.
The finished cake should be thawed slightly before serving for best texture.
Ingredients
Walnut Crust
- 1 cup walnuts
- 3 Medjool dates pitted, soft
- ½ tablespoon coconut oil
- Heaping ¼ teaspoon salt sea salt
Cheesecake Option 1: with cashews* (see note)
- 1½ cups cashew nuts soaked 4 hours, then drained, raw
- ½ cup coconut milk full-fat
- ¼ cup maple syrup 2 tablespoons
- ¼ cup lemon juice fresh
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract pure
- ½ teaspoon salt sea salt
Cheesecake option 2: with Daiya cream cheese
- 1 (8-ounce) package vegan cream cheese plain
- ½ cup coconut milk full-fat
- ¼ cup maple syrup
- ¼ cup lemon juice fresh
- 1 teaspoon vanilla extract pure
Raspberry Layer
- 1 (12-ounce) bag raspberries mostly thawed, frozen
- ½ teaspoon lemon juice fresh
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
Instructions
- Make the crust: In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes, or as long as it takes to get the next layer ready.
- Make the cheesecake layer: In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above.)
- In the blender, combine the raspberries, lemon juice, maple syrup, and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
- When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.
Notes
- A high-powered blender like a Vitamix is recommended to achieve a creamy cashew-based cheesecake layer.
User Reviews
Overall Rating
4.9
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