You see that kitty cat in the photo above? It’s actually a pencil sharpener. Can you guess where the pencil goes? I’ll give you a hint, it’s tail is raised for a reason. It meows as you sharpen your pencil.
What does that have to do with Raw Vegan Raspberry Cheesecake? Absolutely nothing! I just thought I’d share.
Now, on to the recipe…
When I call this recipe ridiculously easy, I’m not exaggerating. All you really have to do is mix up the ingredients in your Vitamix, Blendtec or other high-quality blender and then pour it in to a springform pan. If you suck at baking, this is the recipe for you. You don’t have to turn on the oven.
Did I mention that it is raw, vegan, gluten-free, grain-free and you can use the sweetener of your choice? That means it can be paleo, low-carb, ketogenic…whatever floats your boat!
I know what you are thinking. Does this raw, vegan, gluten-free, grain-free, paleo, low-carb, ketogenic, magic cake taste good? Yes! It’s as rich and creamy as the best cheesecake because it is loaded with healthy fats.
I had a slice for breakfast, it’s practically a health food.
- ⅓ cup pecans
- ⅓ cup hemp Hearts
- 2 teaspoons sweetener of your choice*
- 1.5 tbsp coconut oil
- ½ cup macadamia nuts (soaked for a few hours)
- ½ cup cashews (soaked for a few hours)
- ⅓ cup coconut oil
- ⅓ cup coconut milk
- 1 cup raspberries (fresh or defrosted)
- ¼ cup sweetener of choice*
- Whole raspberries for decorating
- Soak your macadamia nuts and cashews for a few hours before you plan to make the cake. Drain off the water before using them in the recipe.
- Combine the pecans and hemp hearts together in your blender at a moderate speed. You don't want to make a nut butter, you want it to be mealy.
- Add your sweetener of choice and 1.5 tbsp coconut oil. Mix on a low speed until it starts to come together.
- Press the mixture in to a 6 inch cake pan or springform lined with parchment. Set aside as you make your filling.
- Combine all the filling ingredients in your high-performance blender or food processor until the mixture is completely smooth. There shouldn't be any chunky bits.
- Taste the mixture to see if it is sweet enough for you. If it isn't, add more sweetener in small increments until you are happy with it.
- Sprinkle some whole raspberries on top of the crust before pouring in the mixture.
- Pour the mixture on top of the crust and berries in the cake pan.
- Press additional raspberries in to the filling for decoration.
- Set in the freezer until firm, or the fridge if you have more time. It took about 1 hour in the freezer for me.
- Remove from pan while it is still frozen.
- Defrost slightly before cutting.