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

Soaking the raw cashews for 5-6 hours is crucial to achieve the incredibly smooth and creamy consistency needed for the cheesecake filling.

How do I know when the crust mixture has the right consistency?

Process the dates, coconut, and almonds, adding water incrementally until the mixture is sticky enough to press firmly into your cheesecake pan or molds.

What is the total freezing time required for this chocolate-covered raspberry cheesecake?

After spreading the filling, freeze for 12 hours. Once topped with chocolate, freeze for an additional 10-12 hours, totaling 22-24 hours for optimal setting.

Can I adjust the sweetness in the filling or chocolate coating?

The recipe uses maple syrup/coconut nectar and stevia drops in the filling, and maple syrup/coconut nectar in the chocolate. You can adjust these to taste, keeping in mind they also affect texture.

How should I serve this vegan chocolate-covered raspberry cheesecake?

After its final freeze, let the cheesecake sit at room temperature for 20-30 minutes before cutting into slices and serving to achieve the best texture.

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Chocolate-Covered Raspberry Cheesecake
[Vegan]

Name: Chocolate-Covered Raspberry Cheesecake [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: For the Crust:; 1 cup pitted dates; 1/2 cup shredded coconut, unsweetened; 1/3 cup raw almonds; 3-5 tablespoons water; For the Filling:; 2 cups soaked raw cashews; 1/3 cup coconut butter (or coconut oil), melted; 1 teaspoon vanilla extract; 1/3 cup unsweetened plant based milk; 1/3 cup maple syrup or coconut nectar; 6 stevia drops; 3/4 cup fresh raspberries; For the Chocolate:; 1/2 cup coconut oil, melted; 1/3 cup cacao powder, sifted; 1/4 cup maple syrup or coconut nectar

PS By: Priscilla Soler

Author Bio

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox... Read More

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A slice of vegan chocolate-covered raspberry cheesecake, creamy pink filling, dark chocolate topping, date-almond crust, fresh raspberries.

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Ingredients You Need for Chocolate-Covered Raspberry Cheesecake [Vegan]

For the Crust:

1 cup pitted dates
1/2 cup shredded coconut, unsweetened
1/3 cup raw almonds
3-5 tablespoons water

For the Filling:

2 cups soaked raw cashews
1/3 cup coconut butter (or coconut oil), melted
1 teaspoon vanilla extract
1/3 cup unsweetened plant based milk
1/3 cup maple syrup or coconut nectar
6 stevia drops
3/4 cup fresh raspberries

For the Chocolate:

1/2 cup coconut oil, melted
1/3 cup cacao powder, sifted
1/4 cup maple syrup or coconut nectar

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How to Prepare Chocolate-Covered Raspberry Cheesecake [Vegan]

Start by soaking the cashews for 5-6 hours.

To Make the Crust:

Process the dates, coconut, and almonds in a food processor. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan or mini cheesecake molds.
Leave in the freezer and continue with the filling.

To Make the Chocolate:

Combine all ingredients until smooth.

To Make the Filling:

Blend the cashews, raspberries, melted coconut butter, maple syrup, milk, vanilla, and stevia drops until you have a very creamy consistency.
Spread filling on your cheesecake crust and freeze for 12 hours. Remove from freezer and top with chocolate mixture.Freeze again for 10-12 more hours and your cheesecake is now ready! Let it sit for about 20-30 minutes before cutting into slices and serving.