Easy Vegan Raspberry Cheesecake

I made this the other weekend in addition to some extremely unhealthy cupcakes as well as a very elaborate cake, and have just made it again (this time with some freshly picked strawberries). At the party with the other traditional cakes, everyone that tried some of this one really enjoyed it and I got a lot of compliments. This is a great quick and easy recipe and it tastes great!

Easy Vegan Raspberry Cheesecake

Best, no bake, easy, vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too... yes please!

Passive Time 3-4 hours chill time
Prep Time 10 minutes
Servings 15



  • 2/3 cup pecans
  • 1/3 cup walnuts
  • 6 Medjool dates pitted
  • 1/4 cup unsweetened coconut flakes
  • pinch sea salt


  • 2 cups raw cashews soaked in boiling water for 1 1/2 hours
  • 1/3 cup pure maple syrup or honey
  • 1/2 cup canned coconut milk full fat, please!
  • 1/4 teaspoon sea salt
  • 2 1/2 tablespoons coconut oil at room temperature
  • 2 tablespoons lemon juice


  • 1 cup raspberries
  • 3 tablespoons pure maple syrup or honey

Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!


  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
  2. Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
  3. Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
  4. Get full instructions & recipes @ themovementmenu.com

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