Raspberry Raw Vegan Cheesecake Recipe

Welcome to my kitchen! Today, I’m sharing a dessert that’s as beautiful as it is delicious—Raspberry Raw Vegan Cheesecake. It’s creamy, tangy, and packed with fresh raspberry flavor. The best part? No dairy, no eggs, and no baking required! If you’re looking for a treat that’s both indulgent and wholesome, this one’s for you. Perfect for dinner parties or just spoiling yourself on a cozy night in.

What to Expect

This cheesecake is surprisingly simple to make. You’ll need about 30 minutes of hands-on prep time, but the real magic happens while it sets in the freezer overnight. It serves 8–10 slices—great for sharing (or not!). Want to make more? Just double the recipe and use a larger pan. Prefer single servings? Silicone muffin molds work like a charm.

No fancy skills are required here. The trickiest part is blending the cashews into a smooth cream, but don’t worry—I’ll walk you through it. Here’s what you’ll need:

• A food processor or high-powered blender
• An 8-inch round cake pan (removable bottom is ideal)
• Optional: A sieve if you want to remove raspberry seeds for extra smoothness

Pro tip: This cheesecake freezes beautifully. You can make it up to a month ahead and just thaw it when you’re ready to serve. Stress-free dessert? Yes, please!

Ingredients You’ll Need

This recipe keeps it simple with wholesome ingredients:

For the Crust:

• Ground almonds (or swap with walnuts/pecans for a richer flavor)
• Lemon zest for a fresh kick
• Maple syrup (or use agave syrup or honey if you’re not strictly vegan)

For the Filling:

• Soaked cashews (softened in water for at least 2 hours)
• Fresh raspberries (or frozen if that’s easier)
• Maple syrup for sweetness

Feel free to get creative! No raspberries? Strawberries or blueberries work great too. And remember—soaking your cashews overnight gives the creamiest results. Don’t toss the soaking water; you might need it to adjust the filling’s consistency later.

How to Make It

Step 1: Make the Crust

Start by lining your cake pan with parchment paper—it makes removing the cheesecake so much easier later. Mix ground almonds, lemon zest, and maple syrup in a bowl until it sticks together when pressed. Press this mixture firmly into the bottom of your pan to form an even crust. Use the back of a spoon or a flat glass to pack it down neatly. Pop it in the fridge while you move on to the filling.

Step 2: Blend the Filling

First, blend your raspberries until smooth. Want it seedless? Push the puree through a sieve—it’s optional but worth it for that silky texture.

Next, blend your soaked cashews until they’re completely smooth and creamy. This might take a few minutes, so be patient! Add the raspberry puree and maple syrup, then blend again until everything is combined. If it feels too thick (think thick cupcake batter), add small amounts of the reserved soaking water until it’s just right.

Step 3: Assemble & Freeze

Pour your creamy raspberry filling over the chilled crust and smooth out the top with a spatula. Cover tightly with plastic wrap or foil to keep freezer burn away, then freeze overnight (or at least 6–8 hours) until firm.

When you’re ready to serve, let the cheesecake sit at room temperature for 5–10 minutes if it’s hard to remove from the pan. Warming the sides with your hands can help too.

Make It Your Own

This recipe is super flexible! Here are some ideas:

• Nut-Free Version: Use sunflower seeds in the crust and replace cashews with silken tofu in the filling.
• Flavor Boosts: Add vanilla extract or rose water for an extra layer of flavor.
• Seasonal Twists: Swap raspberries for strawberries in summer or cranberries during winter holidays.
• Toppings: Fresh berries, edible flowers, or even a drizzle of melted vegan chocolate take this dessert up a notch.

Serving & Storing Tips

Presentation matters! Serve slices on chilled plates so they stay firm longer. Garnish with fresh raspberries and a sprinkle of lemon zest for that wow factor. Pair it with herbal tea or citrus-infused sparkling water for an elegant touch.

Leftovers? Store them in an airtight container in the fridge for up to four days—or freeze slices for up to a month. Just thaw before serving.

This Raspberry Raw Vegan Cheesecake isn’t just dessert—it’s pure joy on a plate! Whether you’re new to raw vegan treats or just looking for something fresh and fun, this recipe is sure to impress. Enjoy every bite!

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