Getting tired of chocolate desserts? Try out this fruity, citrus-infused vegan raspberry cheesecake! It is the perfect balance of tart and sweet. A chewy date and nut crust is topped with a lemon-raspberry cashew cream and garnished with raspberry for a lovely treat. Not only does it taste amazing, but it also looks beautiful, which makes it perfect for entertaining. Try making this vegan raspberry cheesecake––you’ll be glad that you did! The combination of lemon and raspberry sync perfectly together in this raw vegan cheesecake for a sweet and slightly tangy taste.
Lemon Raspberry Cheesecake [Vegan, Gluten-Free]
For the Base:
- 3 cups almonds
- 1 cup Medjool dates, pitted
- 1/2 cup coconut shredded
- Pinch Celtic sea salt
- 2 tablespoons coconut oil (liquid form)
For the Lemon Raspberry Filling:
- 3 1/2 cups cashews
- 1 cup (full) lemon juice
- 2/3 cup agave, maple syrup, coconut nectar, or date paste
- 1/2 cup coconut oil (liquid form)
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1 small container raspberries (fresh or frozen)
- Pinch Celtic sea salt
For the Garnish:
- Fresh raspberries
- Sprinkling of almond and date base
To Make the Base:
- Process nuts and salt in food processor until finely chopped.
- Add dates, coconut oil, and shredded coconut blend well.
- Scrape ingredients from bowl and press firmly into cake tin.
- Press mixture firmly into a lined cake tin and place in freezer.
- Make a little extra base and set aside for garnishing of cake.
To Make the Filling:
- Place all ingredients in food processor blend until smooth and creamy
- Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch
- Option: Fold raspberries through mixture, then pour over base. Please note the color of the raspberries can make a beautiful swirl through mixture.
- Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving
Soaking and dehydrating of almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds overnight. Rinse and drain. Dehydrate for 12–24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time. Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.