This vibrant cheesecake will brighten anyone's day just by looking at it – and it tastes even better. The rich sticky date crust is topped with a silky smooth cashew cheesecake and then finished with a homemade raspberry chia compote that makes this cake truly special.

Chia Raspberry Cheesecake [Vegan, Gluten-Free]

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Ingredients

For the Crust:

  • 1/2 cup dates, pitted
  • 3/4 cup walnuts
  • 3/4 cup gluten-free oats (rolled or steel-cut)
  • 1 tablespoon coconut oil
  • 1 tablespoon raw cacao or carob powder

For the Cheesecake:

  • 3 cups cashews, soaked for at least 1 hour
  • 1 lemon or lime, juiced
  • 1/4 cup pure maple syrup
  • 1/8 cup almond or coconut milk
  • 2 teaspoons vanilla extract

For the Chia Topping:

  • 2 cups raspberries, fresh or frozen
  • 2 tablespoons pure maple syrup
  • 4 tablespoons chia seeds
  • Fresh raspberries to decorate, as needed
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Preparation

  1. Blend all crust ingredients in a food processor until a sticky, crumbly mixture forms.
  2. Line an 8-inch springform pan with parchment paper and press the mixture evenly onto the bottom. Place it in the freezer while you prepare the cheesecake topping
  3. Rinse and drain the cashews and throw them in the food processor or high-speed blender with the rest of ingredients for the cheesecake.
  4. Blend them until they're smooth and pour this on top of the crust. Place this back into the freezer for about 2 hours.
  5. Add the raspberries and maple syrup to a small pot over medium-low heat. Let it simmer for about 2-3 minutes until raspberries are soft. Remove from heat, pour in the chia seeds and stir until it thickens. Let it cool down
  6. Spread the raspberry chia layer evenly on top and put back into the freezer for 1 more hour
  7. Decorate with some fresh raspberries
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Nutritional Information

Total Calories: 3552 | Total Carbs: 366 g | Total Fat: 211 g | Total Protein: 91 g | Total Sodium: 255 g | Total Sugar: 202 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.