Raspberry Vegan Cheesecake: The Creamy Delight You’ll Love
A delightful and creamy vegan cheesecake made with raspberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Plant-Based
Ingredients
Scale
- 1 ½ cups raw cashews, soaked
- ½ cup coconut cream
- ¾ cup fresh raspberries
- ½ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 cup digestive biscuits, crushed
Instructions
- Preheat the oven to 350°F (175°C).
- Blend the soaked cashews, coconut cream, raspberries, maple syrup, lemon juice, vanilla extract, and coconut oil until smooth.
- In a separate bowl, mix the crushed digestive biscuits with melted coconut oil.
- Press the biscuit mixture into the bottom of a springform pan.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 30 minutes, then let it cool and refrigerate for at least 4 hours before serving.
Notes
- For a firmer cheesecake, add more cashews.
- Make sure to soak the cashews for at least 4 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Raspberry Vegan Cheesecake, Vegan Dessert, Cheesecake Recipe
Find it online: https://tastymealtimes.com/raspberry-vegan-cheesecake-2/