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Raw Raspberry Rose Cheesecake
[Vegan, Gluten-Free]

JR By: Johanne Rosenthal

Author Bio

I created my blog SunnysideHanne to veganize the tastes of childhood; My mother’s expatriate Danish... Read More

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Raw Raspberry Rose Cheesecake [Vegan, Gluten-Free]

Dairy Free

A perfect dessert for two to share! This raw cheesecake has a decadent, creamy filling made from cashews with dreamy layers flavored with tart raspberry and rose water. It keeps days in the freezer and needs only a quick defrost before you can dig in.

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

For the Chocolate Almond Crust:

4 Medjool dates pitted
2 tablespoons almonds
2 tablespoons cocoa powder
2 tablespoons coconut flakes
1/2 tablespoon cacao nibs
1 teaspoon vanilla extract

For the Cake:

1 cup cashews, soaked 6-8 hours
1 tablespoon melted coconut oil
2 tablespoons lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/2-1 teaspoon rose water
3 tablespoons maple syrup
3/4 cup raspberries, if frozen then thawed
1/2 ripe banana

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

Place all of the crust ingredients in a food processor and pulse until you have a crumbly mass that holds together if you squeeze it in the palm of your hand.
Press your dough along the bottom and a bit up the sides of your 4 1/2 or 6-inch springform pan. Press it well and good until you have a thin layer coating the bottom of your pan and rising up the sides as far as you want esthetically.
Save any extra for sprinkling on top of the cake or roll them into energy balls.
Soak your cashews in water at least 6 hours or overnight is best. Drain the water.
Add the cashews and melted coconut oil to your high-speed blender or food processor and blend until completely smooth.
Add the rest of your ingredients except for the raspberries and blend until a smooth cream has formed. Take out a little and rub it between your fingers. If you feel any grit you need to blend longer.
Remove the cashew cream and separate it into four bowls. Now wash your blender and then puree your raspberries until smooth.
Now add a bit to each of the four containers of cashew cream until you have four pleasing shades of pink.
Layer them carefully one after the other into your spring form pan, smoothing with an off set spatula between layers.
Freeze for 2 hours. Slice and enjoy. If it gets too firm in the freezer, allow it to sit out for 10-15 minute on the counter. Decorate in what ever way floats your boat.

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