Try making this raw cheesecake recipe as a gorgeous treat
This year for our summer garden party I went with a raw cheesecake for dessert. As the garden is full of daisies I used these to top it with.
I think they go really well with the raspberries and lemon for that added touch.
Raw Vegan Cheesecake - Lemon & Raspberry
Gluten Free, Dairy Free, Refined Sugar Free, Vegan
For the raw base
2 cups almonds
1 cup whole pitted dates
Small pinch good quality sea salt or himalayan salt
3-4 tbsp water
For the raw cheesecake filling
2 cups cashew nuts, soaked overnight
1 lemon - juice of
½ teaspoon vanilla extract
½ cup coconut oil (as liquid)
½ cup plain vegan coconut yogurt
¼ -½ cup maple syrup
For the top of the cheesecake
Raspberries to decorate
Zest of the lemon
Optional: flowers - I used daisies
You Will Need
8 inch cake tin
Mixer with an S-blade
Soak the dates in enough hot water to cover them and just leave for a few minutes. (I love their squidgyness.)
Line the cake tin with parchment so that there's plenty of paper coming over the top and sides. This is so you can easily sliding the cheesecake out of the tin when it’s finished.
To make the base, place the almonds and a pinch of salt into the mixer. Blend into breadcrumb size pieces.. You may need to pulse it so that it doesn't turn into nut butter.
Add the dates and a tablespoon of water. Pulse. The mixture needs to just hold together when pressed so add another tbsp water if needed. Press into the bottom of your cake tin. This is your cheesecake base.
For the topping take the drained, soaked cashew nuts and the rest of the filling ingredients and blend until its really creamy and smooth throughout.
Pour the filling on top of the crust. Cover with plastic wrap and pop into the freezer for around 2-3 hours to set.
Defrost for 1-2 hours before serving. Add the raspberries, lemon zest and any flowers just before you serve.
You will need to keep this cool.
Enjoy your Raw Vegan Raspberry Lemon Cheesecake. I’m off to make some tea!