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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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6 comments

  1. This is one stunning cake!

    ReplyDelete
  2. Can't wait to try this beautiful cake! Thank you for sharing the recipe!

    imgrum

    ReplyDelete
  3. I'd love to make this for a dinner party this weekend, but is there an alternative to the dried raspberry powder?

    ReplyDelete

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