Vegan Raspberry and Coconut Cheesecake
It’s easy to love cheesecake when it’s this healthy and completely vegan! Sweetness is provided by the dates and raspberries so you won't miss added sugar. It’s a great combination of raspberries and coconut, with the traditional cheesecake tang provided here by a cultured cashew cream cheese. The firmness is created by the coconut oil, so serve straight from the fridge for the best texture. Make this ahead of time, as you’ll need 4-6 hours freezing and chilling time. However, the actual prep time is comparatively short.
For the base
- 250 g whole almonds
- 125 g pitted dates
- 1 tablespoon extra-virgin coconut oil melted
- 1 teaspoon vanilla extract
For the filling
- 1 quantity cultured cashew cream cheese made with 250g cashew nuts
- 2 teaspoons vanilla extract
- 150 g extra virgin coconut oil melted
- 200 g raspberries frozen or fresh, divided into two portions
- Mint leaves and a few raspberries to decorate
- Process the almonds in a food processor until they resemble fine breadcrumbs.
- Add the dates, oil and vanilla extract and process until the mixture starts to clump together.
- Press the mixture firmly into the bottom of a 9 inch spring form cake tin and place in the freezer for an hour.
- Using a mixer, beat all of the filling ingredients except 100g of the raspberries until smooth and creamy.
- Pour over the base and tap the pan sharply on the counter to level the filling and remove air bubbles. Place in the freezer for a couple of hours. It isn’t essential to freeze the filling at this stage, but it makes the next step much easier to achieve a good finish.
- In a high speed blender like a Nutribullet, whizz the remaining raspberries until very smooth. Pour over the cheesecake and use an offset spatula or similar to smooth the surface if needed.
- Chill the finished cheesecake until firm, at least 3 hours – not needed if you froze the filling at step 5.
- Decorate with mint leaves and fresh raspberries just before serving.