Raspberry Raw Vegan Cheesecake Recipe
This Raspberry Raw Vegan Cheesecake is creamy, tangy, and made with simple, wholesome ingredients. It’s dairy-free, gluten-free, and naturally sweetened—perfect for any occasion. Whether you’re new to raw desserts or a seasoned pro, this recipe is easy, healthy, and delicious!
- Prep Time: 30 minutes
- Total Time: 8–10 hours (Freezing overnight is best)
- Yield: 8–10 slices 1x
- Category: Desserts
Ingredients
Scale
Crust:
- 1 ½ cups ground almonds
- Zest of 1 lemon
- 1/8 cup + 2 tbsp maple syrup
Filling:
- 2 ½ cups soaked cashews
- 3 cups raspberries
- ½ cup maple syrup
Instructions
- Make the Crust: Mix almonds, lemon zest, and maple syrup. Press into a lined pan and refrigerate.
- Blend the Filling: Blend raspberries (strain seeds if desired). Blend soaked cashews until smooth, then mix with raspberry puree and maple syrup. Adjust consistency with soaking water if needed.
- Assemble & Freeze: Pour filling over crust, smooth the top, and freeze overnight.
- Serve: Let thaw for a few minutes before slicing. Garnish with fresh raspberries or lemon zest.
Notes
Tips & Storage
- Customize with different berries or add vanilla for extra flavor.
- Store leftovers in the fridge for up to 4 days or freeze slices for a month.
Find it online: https://paleo.recipes/raspberry-raw-vegan-cheesecake/