Here I demonstrate how to craft a heavenly Vegan Cheesecake with a GF Crust! I've used all-natural lovely ingredients to quickly whip up a creamy raspberry cashew filling tucked into a beautiful bed of a date-walnut-cocoa crust. You can tailor it to your own tastebuds using any fruits, nuts, seeds, dried fruits, etc.
Ingredients & Directions: CRUST ~
Using a food processor or blender, pulse the following together into tiny pieces:
- 1 cup dates (try soaking in water prior and then strain, if using a blender vs processor)
- 1 cup walnuts and sesame seeds combo (use any dried fruits+nuts+seeds)
- 3 tbs cocoa/cocoa powder
- 1/4 cup maple syrup
- 1/2 tbs coconut oil, melted
- 1/4 tsp salt
When consistency is firm yet sticky, shape crust evenly inside greased/lined pan. Place pan in freezer and allow crust to firm up.
FILLING ~
Using a blender, combine ingredients and blend on high until very smooth:
- 1 1/2 cup almonds, soaked
- 1 1/2 cup raspberries, fresh or frozen
- 1 cup coconut milk
- 1/2 cup maple syrup - 1 tbs vanilla extract
- 1 1/2 tbs lemon juice
- 1/2 tsp salt
Remove crust in pan from freezer and pour filling in mold; replace back in freezer for around +/- 4 hr or until desired firmness is been reached.
Defrost for a few min, serve, & enjoy!
Perfect dessert to top with my easy delicious vegan whipped cream ~
Happy creating! ❤️ Lisa
Comments