Raspberry Vegan Cheesecake: Irresistibly Creamy & Guilt-Free
A deliciously creamy and guilt-free raspberry vegan cheesecake that satisfies your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: no-bake
- Cuisine: vegan
- Diet: dairy-free
Ingredients
Scale
- 1 cup almonds
- 2 cups cashews
- 1 cup raspberries
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Soak the almonds and cashews in water for at least 4 hours.
- Blend the soaked nuts with raspberries, coconut oil, maple syrup, and vanilla until smooth.
- Pour the mixture into a cheesecake pan and freeze for 4 hours.
- Let it thaw for about 30 minutes before serving.
Notes
- Serve with fresh raspberries on top for garnish.
- Store leftovers in the freezer for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10 grams
- Sodium: 5 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 0 milligrams
Keywords: Raspberry Vegan Cheesecake
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