For All Gluten Free Vegan Dessert Lovers 🙂
Quick and Easy recipe for No-Bake Vegan Raspberry Cheesecake.
This no-bake vegan raspberry cheesecake is dairy-free, gluten-free, oil-free, and refined sugar-free and requires no baking and very little effort.
It requires only 10 ingredients!
Ingredients (6-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• ½ cup (50g) raw almonds, soaked overnight
• ½ cup (60g) walnuts
• 50g pitted dates
• 2 Tbsp sunflower (optional)
• Pinch sea salt
CAKE
• 1 ½ cups (180g)raw cashews, soaked overnight
• ½ cup (120ml) coconut cream (sub full-fat coconut milk)
• ¼ cup (4 Tbsp) maple syrup
• 1 medium lemon, juiced & zested
• ½ tsp vanilla extract
• Pinch sea salt
• 1 cup (120g) raspberries (fresh or frozen)
Instructions
1. Make the crust: put all ingredients in a food processor and process until the mixture sticks together when pressed.
2. Add the crust mixture into the prepared pan and press until even. Place in the freezer while making the filling.
3. Make the filling: Place all ingredients except raspberries into a blender. Blend until smooth and creamy. Add the raspberries to the filling and fold in.
4. Pour over the crust. Gently tap the pan on a flat, hard surface to remove air bubbles.
5. Freeze overnight (at least 5-6 hours). Take out 10 – 15 mins before serving.
#vegan #plantbased #glutenfree
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