RAW-Vegan Cheesecake with Raspberry Sauce
This Raw vegan cheesecake with raspberry sauce is fresh, amazingly tasty and full of flavor! ¬†Give yourself a treat you won’t soon forget.
Servings Prep Time
8+People 1Hour
Passive Time
3-5Hours
Servings Prep Time
8+People 1Hour
Passive Time
3-5Hours
Ingredients
Crust
Filling
  • 3Cups raw cashewssoaked overnight or a couple hours minimum if you don’t have a vita-mix, I only had 2 1/2 cups so I used 1/2macadamia and yummy
  • 1/2Cup agave nectaror other liquid sweetener, maple syrup would be yummy
  • 1/4Cup water
  • 1/4Cup lemon juicecould use lime instead but will slightly change the flavor
  • 1Teaspoon vanilla extract
  • 3/4Cup coconut oilmelted (set in a warm bowl-do not heat if keeping it really RAW)
  • 1-2Dashes sea salt
Raspberry Sauce
Instructions
Crust
  1. Blend the nuts and dates in a food processor or vita-mix until you can squeeze it together between your fingers. Add the dried coconut and blend for a second or two more.
  2. Press mixture into a 9 inch pie tin, making sure to press the sides up to the top. Set aside.
Filling
  1. Rinse the soaked nuts and blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth. Adjust the flavor based on your own taste preference.
  2. Pour the filling into the prepared crust. Tap the pan on the counter to remove air bubbles and smooth the top.
  3. Place into the freezer for a minimum of 3 hours or until very firm or slightly frozen.
Raspberry Sauce
  1. Blend the raspberries, dates, and liquid sweetener together until very smooth. Chill in the refrigerator until you are ready to eat the cheesecake.
Serving
  1. This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm. When ready to serve, wet a knife with water before each slice.
  2. Top each slice with desired amount of raspberry sauce. ENJOY!
Recipe Notes

If the cheesecake is left out too long it has a key lime pie consistency, which some like, so you decide.