Decadent Vegan Baked Raspberry Cheesecake
Indulge in this delicious Vegan Baked Raspberry Cheesecake — a dairy-free, creamy, and refreshing dessert that combines the richness of cashews with the tang of raspberries. Perfect for any occasion, from family gatherings to cozy nights in!
Equipment
- Springform Pan
- Blender
- Mixing Bowl
Ingredients
Crust
- 2 cups almond flour
- ½ cup coconut oil melted
- ¼ cup maple syrup
Filling
- 1 ½ cups cashews soaked for several hours
- 1 cup coconut cream
- ½ cup raspberries fresh or frozen
- ¼ cup lemon juice freshly squeezed
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a springform pan and set aside.
- In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until a slightly wet dough forms.
- Press the crust mixture evenly into the bottom of the greased pan and set aside.
- In a blender, combine soaked cashews, coconut cream, raspberries, lemon juice, vanilla extract, coconut sugar, and salt. Blend until smooth and creamy.
- Pour the filling over the prepared crust and spread evenly.
- Bake for 45–50 minutes or until the filling is set but slightly jiggly in the center.
- Let the cheesecake cool completely, then refrigerate for at least 3 hours before serving.
- Serve chilled with extra raspberries or a drizzle of melted chocolate.
Notes
For best results, soak cashews overnight to achieve a creamy texture. The cheesecake can be stored in the fridge for 5–7 days or frozen for up to 3 months. Garnish with fresh berries for an elegant presentation.