Vegan Raspberry Cheesecake

Best, no bake, easy vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge.

I constantly experience very proud when I come out with a recipe that can be celebrated by way of both paleo eaters and vegans. It’s now not smooth, let me tell ya. but when it does occur, I do now not chorus from shouting it from the rooftops.

INGREDIENTS

Crust

2/3 cup pecans
1/3 cup walnuts
6 Medjool dates pitted
1/4 cup unsweetened coconut flakes
pinch sea salt

Filling

2 cups raw cashews soaked in boiling water for 1 1/2 hours
1/3 cup pure maple syrup or honey
1/2 cup canned coconut milk full fat, please!
1/4 teaspoon sea salt
2 1/2 tablespoons coconut oil at room temperature
2 tablespoons lemon juice

Topping

1 cup raspberries
3 tablespoons pure maple syrup or honey

DIRECTIONS

add cashews to a bowl and cover with boiling hot water. let set, exposed, for 1 1/2 hours. Rinse and drain very well.
Line the lowest of a 6" or 7" springform pan with parchment paper (reduce out a circle) and gently oil the edges to make it easier to get rid of once the cheesecake has set.
integrate the nuts in a food processor and pulse till you get a coarse mixture. upload the rest of the crust substances and pulse several times till it starts clumping up and forming together.
switch the crust mixture into the pan. Press down with your arms to percent it calmly into the bottom of the pan to create an excellent base. If it begins to get sticky, lightly wet your palms with heat water. Set aside.
upload drained cashews and the relaxation of the filling substances to the bowl of your food processor or right into a excessive speed blender pitcher. procedure or combination until creamy and smooth for the duration of, scraping down the edges as needed. *taste and alter as a result. make sure to feature more lemon juice if it is too candy, more maple syrup if it is not sweet enough or a pinch greater of salt for more balance!*
Pour the filling over the crust. faucet at the counter multiple times to launch any air bubbles that could have fashioned. Set apart.
combine the raspberries and honey inside the bowl of a food processor until pulverized. add this mixture on pinnacle of the filling.
cowl gently with plastic wrap and seal the top with aluminum foil. let it set within the freezer for four-6 hours.
while geared up to serve, pull out the cheesecake and allow it to take a seat at room temperature for about 10-15 minutes earlier than slicing and serving.
Leftovers can be saved inside the freezer for up to two weeks. revel in!