Description
A delicious and nutritious no-bake cheesecake made with whole ingredients, perfect for vegans and anyone wanting a lighter dessert.
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
- 1 cup raspberries
- 1 tbsp lemon juice
- 3 tbsp agave syrup or pure maple syrup
- 1 tbsp chia seeds
Instructions
- Prepare the crust by greasing a 6-inch springform pan and blending walnuts, almond flour, dates, water, and salt in a food processor until a sticky dough forms. Press the dough into the pan and set aside.
- For the first layer, blend soaked cashews, coconut milk, agave/maple syrup, lemon juice, and vanilla extract until smooth. Pour 2/3 over the crust and freeze.
- Blend remaining filling with 1/2 cup raspberries and pour over the first layer. Freeze again.
- For the top layer, blend 1 cup raspberries, lemon juice, agave/maple syrup, and chia seeds until smooth. Pour over the other layers.
- Freeze for at least 3 hours (preferably overnight) and serve chilled, garnished with fresh raspberries.
Notes
Ensure cashews are soaked for a smooth filling. Adjust sweetness with agave or maple syrup to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 75mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, cheesecake, dessert, no-bake, raspberries, healthy