Raw Vegan Raspberry Cheesecake {gluten, dairy, egg, soy, peanut & refined sugar free, vegan, paleo} - This raw vegan cheesecake is the perfect summer dessert: creamy, refreshing and perfectly balanced due to the slight tartness of the raspberries. The lemon zest in the crunchy almond crust adds an extra pop of flavour, which will blow your mind. This healthy dessert couldn’t be easier to make – it requires only 5 ingredients and there’s no need to turn on the oven! It’s vegan, paleo, gluten and dairy free, but most importantly, it’s super delicious.

Raw Vegan Raspberry Cheesecake (Gluten & Dairy Free, Paleo)

This raw vegan cheesecake is the perfect summer dessert: creamy, refreshing and perfectly balanced due to the slight tartness of the raspberries. The lemon zest in the crunchy almond crust adds an extra pop of flavour, which will blow your mind. This healthy dessert couldn’t be easier to make – it requires only 5 ingredients and there’s no need to turn on the oven! It’s vegan, paleo, gluten and dairy free, but most importantly, it’s super delicious. NOTE: The ingredients below are sufficient to make a round 8 inch (20 cm) cheesecake. The preparation time does not include the refrigeration/freezing time.
Course Dessert
Cuisine Dairy Free, Gluten Free, Paleo, Vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Author Kat | The Loopy Whisk

Ingredients

For almond crust:

  • 1 1/2 cups coarsely ground almonds
  • zest of 1 lemon
  • 1/8 cup + 2 tbsp maple syrup or other liquid sweetener of choice

For raspberry cashew cream:

  • 2 1/2 cups cashew nuts soaked in 3 cups of water for at least 2 hours, drained (keep the water!)
  • 3 cups raspberries
  • 1/2 cup maple syrup or other liquid sweetener of choice

You will also need:

  • food processor
  • round cake pan/baking tray with removable bottom (I've used an 8 inch (20 cm) one)
  • 2 bowls
  • sieve (optional)

Instructions

For almond crust:

  1. Line the bottom of the cake pan/baking tray with greaseproof/baking paper. (optional)
  2. In a bowl, combine all crust ingredients and mix them well until everything is evenly distributed.
  3. Press the crust mixture into the cake pan/baking tray and compress it until you get an even layer.
  4. Refrigerate for at least 1/2 hour.

For raspberry cashew cream:

  1. In a food processor, blend the raspberries.
  2. Pass the pureed raspberries through a sieve into a bowl to remove the seeds. (optional)
  3. In a food processor (no need to wash it in between!), blend the soaked and drained cashew nuts until completely smooth.
  4. Add the raspberry puree and the maple syrup to the cashew cream, and blend until everything is well-combined.
  5. If the mixture is too thick, add the water you soaked the cashew nuts in, 1 tbsp at a time. I've added 12 tbsp in total (I don't recommend adding more than that). The final consistency of the cheesecake filling should be like a thick cupcake batter.
  6. Transfer the raspberry cashew cream onto the almond crust and smooth out the top.
  7. Allow to set in a freezer overnight.

Serving:

  1. Remove the cheesecake out of the cake pan/baking tray by lifting out the bottom. The cheesecake filling may stick to the sides of the cake pan/baking tray. If that happens, allow it to thaw slightly (about 5 - 10 minutes) and try to remove it again (warming it with your palms helps).
  2. Cut a piece and tuck in!

Storage:

  1. The cheesecake keeps well in the fridge for 3 to 4 days. You can also freeze it for up to a month. (It's usually gone by the end of the day, though...)