Vegan Raspberry and Lemon Cheesecake

Try this raw vegan cheesecake with a date and walnut base. Made with lemony cashew cream and raspberry puree, it’s a fruity dessert everyone will love.

Picture10

Ingredients

180g walnuts

50g pitted Medjool dates

260g raw cashews, soaked in water overnight

1 tbs vanilla extract

2 lemons

1/4 cup unsweetened almond milk

1/4 cup pure maple syrup

300g frozen raspberries

2 tbs white chia seeds

Method

Step 1

Process walnuts, dates and 2 tbs water in a food processor or blender until it comes together. Line a 13 x 28cm loaf tin with baking paper and press crumb over base.

Step 2

Clean processor and add cashews, vanilla, zest and juice of 1 lemon, milk and syrup. Pulse until smooth, scraping down the sides. Pour mixture over crumb base and freeze for at least 2 hours or until firm.

Step 3

Blend raspberries, chia seeds, juice of remaining lemon and 2 tsp water together. Spread over cheesecake filling and return to freezer for 1 hour or until set. Slice and thaw for 5-10 minutes before serving.

Join the conversation

TOP
Cart 0
RECENTLY VIEWED 0
Currency
AUD Australian dollar

Become a VIP & Receive 10%
Off Your First Order

Enter your email below to receive 10% off your first purchase.

Subscribe now to be notified of upcoming deals and sale events!

Enter your email below to receive all updates and best discount offers and get 10% off your first order.