Get your summer on with a dessert that is full of flavor: Vegan Raspberry cheesecake! We’ll help you do just that with this fantastically guilt-free, vegan berry cheesecake. Cue the fireworks!
Vegan Berry Cheesecake
Ingredients
- 2 cups raw cashews, soaked for 1 ½ hours in hot water
- ¼ cup agave
- ½ cup almond milk
- ¼ teaspoon Sunwarrior Sea Salt
- 2 tablespoons coconut oil
- 2 tablespoons lemon juice
Puree
- 6 oz raspberries, fresh or frozen, thawed
- 2 tablespoons agave
- Blueberries and raspberries, fresh or frozen, thawed for topping
Crust
- 1 cup old fashioned oats
- 5 large pitted Medjool dates
- ½ cup raw almonds
- 1/3 cup nut butter
- 3 tablespoons almond milk
Directions
Line muffin tin.
In a food processor, blend the crust ingredients until a sticky, grainy consistency forms, Press a spoonful into the bottom of the lined muffin tins and put into fridge while creating the filling.
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. 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!
