I recently went raspberry picking and have been meaning to make recipes using them! I have made two recipes so far: raspberry crumble, and this cheesecake. Both have turned out amazing!
The internet is filled with vegan cheesecakes that happen to be raw. Their main ingredients are usually coconut milk. This recipe somewhat falls under that category, but don’t let it scare you away! This cheesecake is coconut-free, super creamy, and of course delicious!
This recipe is
…..of course delicious!
This decadent treat is perfect for those sunny days when the last thing you want to do is turn on your oven.
Vegan Raspberry Vanilla Bean Cheesecake
By: Taavi Elizabeth Yields: 8 inch round cake pan, Serves 10-11
- 1 1/2 cups rolled oats*
- 1/2 cup raw almonds
- 2 cups pitted dates
- Dash cinnamon
- Dash nutmeg
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp water
- 1 5 oz. carton Silk Vanilla Bean Yogurt
- 1/2 cup silken tofu
- 2 cups soaked cashews
- 5 tbsp maple syrup
- 3 tsp lemon juice
- 1 cup thawed frozen (or fresh) raspberries + more for topping
- Line a 8 inch round cake pan with parchment paper. In a food processor, process oats and almonds until a fine meal forms. Add in rest of crust ingredients and process until a slightly sticky texture is obtained (easy to be pressed into a cake pan) . Press mixture into the cake pan in an even layer. Freeze for 1 hr.
- While crust is setting, prepare filling. In a high speed blender, combine all ingredients except raspberries until thick, creamy, and smooth.
- When crust has finished setting, pour in half of the filling and spread in an even layer in the cake pan. Taking the other half of the filling, blend in the raspberries. Pour the raspberry filling over the vanilla. Using a spoon, swirl the two filling flavors together. Set in fridge for 1 1/2-2 hours.
- Once firm, top with fresh raspberries. Optional toppings: vanilla bean cream, fresh mint, & coconut flakes. Enjoy!
*If you stray away from gluten, use certified gluten-free oats.