In an ideal world we would all have expensive appliances like Magimix food processors and Vitamix blenders to use, but I realize not everyone can afford them, or have a place to store them. You don’t always need these items to create awesome vegan dishes! This raw vegan raspberry cheesecake is a perfect example of being able to make awesome stuff with a lack of equipment. Just a garden variety food processor and freezer are all you need. Serve with a handful of raspberries blended up with a couple of tablespoons of maple syrup. This raw vegan raspberry cheesecake is scrumptious!

Raw Raspberry Cheesecake (No Expensive Appliances Necessary!) [Vegan, Raw, Gluten-Free]

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Serves

12

Ingredients

For the Base:

  • 2 cups almonds
  • 1 cup dried dates
  • Sprinkle of desiccated coconut

For the Filling:

  • 3 cups chopped cashews, soaked for 2 hours
  • 1/2 cup lemon juice
  • 1/2 cup raw agave nectar
  • 3/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup fresh/frozen raspberries

Preparation

  1. To make the base, soak the dates in some warm water for 10 minutes. Squeeze out excess water then process dates and nuts in a food processor until it clumps together.
  2. Sprinkle coconut onto bottom of 9” springform cake tin. Press crust into the cake tin on top of the coconut.
  3. Blend cashews, agave, coconut oil, vanilla, salt, lemon, and raspberries together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
  4. Let cake thaw in the fridge for 15-20 minutes before serving.

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Nutritional Information

Total Calories: 5894 | Total Carbs: 352 g | Total Fat: 449 g | Total Protein: 136 g | Total Sodium: 2882 g | Total Sugar: 226 g (Per Serving) Calories: 491 | Carbs: 29 g | Fat: 37 g | Protein: 11 g | Sodium: 240 g | Sugar: 19 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.


About The Author

Josephine Watmore

See My Recipes

Desserts and dinners that really know how to please a crowd.

I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.

Comments

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  1. This looks amazing, I\’m going to try make this. Can I replace the dates with something else ? Something that will still combine together and taste good?
    :)

  2. Delicious but the recipe for the filling is difficult to follow. Chopped the cashews and then soaked (or should I have soaked then chopped?). I used frozen raspberries that I let sit out for about a 1/2 hour. When I blended the ingredients together (with a food processor. Not clear what to use), the coconut oil clumped up because the batter was so cold. Had to set the bowl in a pan of hot water to melt coconut oil. This should have been addressed in the recipe.

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