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…
This is a variation on my most popular recipe. Instead of using lemon, I opted for raspberries. I promised some raspberry recipes after my berry picking adventures. I’m a woman of my word!
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.Print
Raw Vegan Raspberry Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- 1/3 cup pecans
- 1/3 cup hemp Hearts
- 2 teaspoons sweetener of your choice*
- 1.5 tbsp coconut oil
- 1/2 cup macadamia nuts (soaked for a few hours)
- 1/2 cup cashews (soaked for a few hours)
- 1/3 cup coconut oil
- 1/3 cup coconut milk
- 1 cup raspberries (fresh or defrosted)
- 1/4 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.
*A note on sweeteners: I like to make desserts that people can adapt to suit their own dietary needs.You can use any number of natural or alternative sweeteners in this recipe. Sweetness levels can vary. If you are using a sweetener that you are unfamiliar with, I recommend checking the manufacturers website to determine the recommend amounts. Most manufacturers will tell you how to substitute their product in recipes in place of sugar. Let taste be your ultimate guide.
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