Description
A delicious and refreshing no-bake cheesecake made with layers of creamy cashew filling and tart raspberries, completely vegan and perfect for any occasion.
Ingredients
Scale
- 1/2 cup raw walnuts
- 1/2 cup almond flour or meal
- 2 medjool dates (pitted)
- 2–3 tbsp water (as needed)
- 1/4 tsp salt
- 2 1/4 cups raw cashews (soaked in hot water for at least 5 minutes)
- 1/2 cup full-fat coconut milk (creamy part)
- 1/3 cup agave syrup or pure maple syrup
- 2 tbsp lemon juice
- 1 tbsp pure vanilla extract
- 1/2 cup raspberries (for the second layer)
- 1 cup raspberries (for the tart topping)
- 1 tbsp lemon juice (for the tart topping)
- 3 tbsp agave syrup or pure maple syrup (for the tart topping)
- 1 tbsp chia seeds (for the tart topping)
Instructions
- Prepare the Crust: Grease a 6-inch springform pan or line with parchment paper. Blend walnuts, almond flour, dates, water, and salt in a food processor until sticky. Press into the bottom of the pan.
- Make the First Layer: Blend soaked cashews, coconut milk, agave or maple syrup, lemon juice, and vanilla for 2 minutes until smooth. Pour 2/3 of this over the crust and freeze.
- Make the Second Layer: Blend remaining filling with 1/2 cup raspberries. Pour this raspberry layer over the first layer and return to freezer.
- Make the Tart Raspberry Top Layer: Blend 1 cup raspberries, lemon juice, agave or maple syrup, and chia seeds until smooth. Pour over other layers.
- Freeze & Serve: Freeze for at least 3 hours or overnight. To serve, run a knife under hot water before cutting or let sit at room temperature for 10-15 minutes. Garnish with fresh raspberries if desired.
Notes
Store the cheesecake in the freezer for longer freshness. It can also be stored in the refrigerator but is best when slightly frozen.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: no-bake cheesecake, vegan dessert, raspberry cheesecake, healthy dessert