Updated: Jan 29
The recipe you have all been waiting for! Easy, delicious, raw, and vegan!
Raw Raspberry Cheesecake
1.5 cups of raw walnuts
1/2 cup of dates ( soaked)
3 TB raw coconut oil ( liquid)
2TBL sea salt
1/4 cup of unsweetened shredded coconut
Lemon Cheesecake Layer
2 cups raw cashews ( soaked for a min 2-4 hours, drained)
3/4 cup fresh squeezed lemon juice
Zest of 3 lemons
1/2 cup maple syrup or raw honey
1 TBL real vanilla extract
Dash of sea salt
Raspberry Cheesecake Layer
1 cup raspberries
1 cup cashews ( soaked and drained)
1/4 cup coconut oil
1/4 cup maple syrup or raw honey
In a food processor, place all ingredients for the crust except for the dates. Mix until it has a crumb consistency. Add the dates and mix until well combined.
Press into the base of the spring form pan. Place in the freezer while you prepare the cheesecake filling.
Lemon cheesecake Filling:
Place all ingredients into a blender. Put on high speed until it is silky smooth. Pour onto the base layer and return to the freezer.
Place all ingredients for the raspberry layer in the blender. Blend on high speed until you have a creamy consistently, pour the raspberry layer on top of the lemon cheesecake and return to the freezer for 4 hours or overnight.
To Serve, sit out at room temperature for 10-15 minutes, carefully remove the sides of the spring form pan and transfer the cheesecake onto a serving platter.