Raw Vegan Raspberry Cheesecake

Ingredients

• For the Crust:
• 1/2 cup almonds
• 1/2 cup rolled oats
• 1/2 cup dates
• 1/2 cup dry cranberries
• 1/4 cup raisins
• 5 tablespoons melted coconut oil
• For the Filling:
• 2 cups cashews, soaked in warm water for 2 hours
• 1 cup coconut cream
• 1 teaspoon vanilla bean paste
• 1/4 cup melted coconut oil
• 2 tablespoons lime juice
• Top Layer:
• 1 1/2 cups frozen raspberries, slightly thawed

Method

1. Make the crust. Place all the ingredients into a food processor. Pulse until it becomes a sticky, crumbly texture. Transfer to a 20cm tart form tin with a removable bottom and press firmly into the bottom of the pan. Set aside.
2. Make the filling. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy. Pour the mixture into the cheesecake pan on top of the crust. Add raspberries into a blender with the leftover cashew mixture and pulse until smooth and creamy. Pour on top of the cashew layer and using a knife create a swirl. Place in the freezer for at least 3 hours or overnight.
3. Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. Slice and enjoy!

Nutrition Facts