Why do I need to soak the cashews for the cheesecake filling?

Soaking cashews helps to soften them, ensuring a super smooth and creamy texture when blended for the cheesecake filling.

Can I use regular oats instead of gluten-free oats for the crust?

Yes, you can use regular rolled oats if you don't need the recipe to be gluten-free. The texture will be similar.

How long does the Chia Raspberry Cheesecake need to freeze to set properly?

The cheesecake layer requires about 2 hours in the freezer, followed by another hour after the raspberry chia topping is added, for a total of 3 hours minimum.

What if my raspberry chia topping doesn't thicken enough?

The chia seeds naturally thicken the raspberry mixture as it cools. If it seems too thin, let it sit a bit longer off the heat, as it will continue to thicken.

How should I store leftover Chia Raspberry Cheesecake?

Store any leftover cheesecake in an airtight container in the freezer. For best texture, let it thaw slightly at room temperature before serving.

4.5K Views 9 years ago

Chia Raspberry Cheesecake
[Vegan, Gluten-Free]

MS By: Mitra Shirmohammadi

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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A slice of vegan Chia Raspberry Cheesecake with a date-walnut crust, creamy cashew filling, and a vibrant red chia seed raspberry topping, garnished with fresh raspberries.

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Chia Raspberry Cheesecake [Vegan, Gluten-Free]

3552

Dairy Free

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.

Ingredients You Need for Chia Raspberry Cheesecake [Vegan, Gluten-Free]

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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How to Prepare Chia Raspberry Cheesecake [Vegan, Gluten-Free]

Blend all crust ingredients in a food processor until a sticky, crumbly mixture forms.
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
Rinse and drain the cashews and throw them in the food processor or high-speed blender with the rest of ingredients for the cheesecake.
Blend them until they're smooth and pour this on top of the crust. Place this back into the freezer for about 2 hours.
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
Spread the raspberry chia layer evenly on top and put back into the freezer for 1 more hour
Decorate with some fresh raspberries

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.