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.



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


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.

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