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Vegan Raspberry Cheesecake

For a dessert perfect enough to make those special occasions that much more fantastic! Easter dinner, date night, or anytime you want to celebrate!

A few months back, I was asked to serve dinner to a group of kids with their dates. One of the kids happens to be my son’s best friend, and he also is gluten intolerant and dairy sensitive. Obviously, we wanted him to have just as great of a time as the rest of his friends, so I went about trying to find something he could eat, too. I came up with the raspberry cheesecake. It was a huge hit, not only with him but will all my kids, too!

This cheesecake has no crust but can easily be added. Just make up any kind of crumb crust you like and press it into the bottom of the cups before adding the cheesecake.

What makes this cheesecake when there is no cream cheese involved is the cashews. When cashews are soaked and then blended, they become so creamy and delicious. Cashews are packed with vitamins, minerals like iron and zinc and antioxidant. Raspberries are also antioxidants and contain vitamin C.

Whip this up when you want a simple and easy dessert! And I bet you won't miss the dairy!

Ingredients

  1. 2 cups raw cashews, soaked for 1 ½ hours in hot water
  2. ¼ cup agave
  3. ½ cup almond milk
  4. ¼ teaspoon Sunwarrior Sea Salt
  5. 2 tablespoons coconut oil
  6. 2 tablespoons lemon juice

Puree

  • 6 oz raspberries, fresh or frozen, thawed
  • 2 tablespoons agave
  • Blueberries and raspberries, fresh or frozen, thawed for topping

directions

Blend cashews, agave, almond milk, salt, oil, and lemon juice in powerful blender for 2 minutes or until desired smoothness. If mixture is too thick, add more almond milk. Pour into lined muffin tins.

In a food processor, blend raspberries and 1 tablespoon agave until pureed well. Pass pureed through fine sieve to remove seeds.

Pour 1 tablespoon of raspberry puree into each cheesecake. Using a small spoon, stir raspberries into cheesecake making a marble look. Freeze until firm.

Let sit at room temperature for about 5 minutes or until desired softness. Serve with dollop of sweetened coconut cream on top and berries. If there is leftover raspberry puree, drizzle on top of cheesecake. Enjoy!

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