Do I need to soak the cashews for this cheesecake?

Yes, the recipe specifies soaking 1 cup of raw cashews overnight to ensure a smooth and creamy filling texture.

Can I use dates instead of figs for the crust?

Absolutely, the recipe provides the option to use 1 cup of Medjool dates as an alternative to dried figs for the crust.

How do I create the two distinct layers of filling?

You'll pour half of the vanilla filling into the tin first, then blend the frozen raspberries into the remaining half of the filling before pouring it on top to create the second layer.

What type of yogurt is recommended for the filling?

The recipe calls for 8.8 ounces of either soy or coconut yogurt to achieve the desired creaminess in the cheesecake filling.

What is the baking time for this vegan cheesecake?

This Raspberry Vanilla Cheesecake should be baked in a preheated oven at 350 degreesF for 43-45 minutes.

1.8K Views 9 years ago

Raspberry Vanilla Cheesecake
[Vegan, Gluten-Free]

Name: Raspberry Vanilla Cheesecake [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8-10
Ingredients: For the Crust:; 1 cup gluten-free rolled oats; 1 cup dried figs or 1 cup Medjool dates; 1/4 cup walnuts; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 3 tablespoons water; For the Filling:; 1 cup raw cashews, soaked overnight; 8.8 ounces soy or coconut yogurt; 1/4 cup maple syrup; 2 tablespoons chia seeds; 1/2 teaspoon vanilla extract; 1/4 cup frozen raspberries; For the Toppings:; Strawberries; Pink Pitaya; Raspberries; Pomegranate; Coconut flakes

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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A beautifully plated slice of Raspberry Vanilla Cheesecake, showing distinct pink raspberry and creamy vanilla layers, topped with fresh raspberries, strawberries, and coconut flakes.

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

For the Crust:

1 cup gluten-free rolled oats
1 cup dried figs or 1 cup Medjool dates
1/4 cup walnuts
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons water

For the Filling:

1 cup raw cashews, soaked overnight
8.8 ounces soy or coconut yogurt
1/4 cup maple syrup
2 tablespoons chia seeds
1/2 teaspoon vanilla extract
1/4 cup frozen raspberries

For the Toppings:

Strawberries
Pink Pitaya
Raspberries
Pomegranate
Coconut flakes

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

Line your 7-inch cake tin with parchment paper and preheat the oven to 350°F.
Place the rolled oats into your high-speed blender and pulse a few times, until you have oat flour.
Add the remaining crust ingredients and blend until you have a sticky dough.
Evenly press the crust dough onto the bottom and sides of the cake tin.
Rinse your cashews and place them, including the remaining ingredients (except for raspberries) into the blender. Blend for 1-2 minutes until you have a smooth filling.
Pour half of the filling into the cake tin. Add the raspberries to the remaining half and blend again.
Slowly pour the raspberry filling on the other so you have two layers.
Place the cake tin in the oven and bake for 43-45 minutes. Let cool down completely and place in the refrigerator for 30 minutes before decorating with fresh fruit.