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Friday, 6 July 2018

Raw raspberry cheesecake recipe

Vegan, gluten-free, wheat-free, natural sugars.

As the sun is shining, it's the perfect time to make a cool and creamy raw cheesecake, bursting with summer berries!
This cheesecake has a nutty base with a 'pretty in pink' raspberry filling, topped with fresh raspberries and grated dairy-free white chocolate.

The nutty base has a sweetness from dates and the cheesecake filling is a scrumptious fruity and refreshing raspberry flavour.
I used fresh raspberries as well as a natural raspberry superfood powder from Natures Restore.
The powders are completely natural and have stunning natural colours, along with a strong concentrated flavour which works beautifully in desserts!
This cheesecake is sure to impress whoever you make it for, whether that be a garden party, special occasion or birthday! Plus you can have an extra slice and not feel guilty about it!! Bonus!

Preparation- Overnight
Freezing time- 2-4 hours (or overnight)
Serves- 10
Level- Easy

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Ingredients for the base
-8 medjool dates (de-seeded)
-100g of gluten-free oats 
-50g of flaked almonds
-50g of walnuts
-Pinch of salt

Ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-1 tablespoon of raspberry powder
-2 tablespoons of coconut cream (cream only)
-A handful of fresh raspberries
-2 tablespoons of coconut oil (melted)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Decoration
-Fresh raspberries
-Dairy-free white chocolate
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To make the base
Step 1- Line a 9 inch cake tin with grease proof paper. 

Step 2- De-seed the medjool dates and place them into a food processor, along with the oats, almonds, walnuts and salt.
Step 3- Whizz up until ground (but not fully ground as it's nice to have a textured/nutty base).

Step 4- Place the mixture into your lined cake tin. 

Pop the tin into the freezer whilst you make the cheesecake layer!

To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place into a food processor, along with the maple syrup, raspberry powder, coconut cream and melted coconut oil.

Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.
Step 3- Carefully pour the cheesecake mixture onto the base and even out with a spoon, then pop the tin back in to the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).

Store in a sealed container in the freezer and defrost fully before serving.

I served my cheesecake with some grated dairy-free white chocolate and fresh raspberries.

Delicious!

Disclaimer: Fresh flowers are for decoration only!

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Holly Jade
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