This delicious and easy to make cheesecake is dairy-free and a serious treat.
Ingredients
For almond crust:
- 1 1/2 cups coarsely ground almonds
- zest of 1 lemon
- 1/8 cup + 2 tbsp maple syrup or agave
For raspberry cashew cream:
- 2 1/2 cups cashew nuts soaked in 3 cups of water for at least 2 hours, drained (keep the water!)
- 3 cups raspberries
- 1/2 cup maple syrup or other liquid sweetener of choice
Instructions
For almond crust:
- Line the bottom of the cake pan/baking tray with greaseproof/baking paper.
- In a bowl, combine all crust ingredients and mix them well until everything is evenly distributed. You can also add to high speed blender if you’d like to blend the lemon zest in.
- Press the crust mixture into the cake pan/baking tray and compress it until you get an even layer.
- Refrigerate for at least 1/2 hour.
For raspberry cashew cream:
- In a food processor, blend the raspberries.
- Pass the pureed raspberries through a sieve into a bowl to remove the seeds.
- In a food processor (no need to wash it in between!), blend the soaked and drained cashew nuts until completely smooth.
- Add the raspberry puree and the maple syrup to the cashew cream, and blend until everything is well-combined.
- If the mixture is too thick, add the water you soaked the cashew nuts in, 1 tbsp at a time. I’ve added 12 tbsp in total. The final consistency of the cheesecake filling should be like a thick cupcake batter.
- Transfer the raspberry cashew cream onto the almond crust and smooth out the top.
- Allow to set in a freezer overnight.
Serving:
- Remove the cheesecake out of the cake pan/baking tray by lifting out the bottom. The cheesecake filling may stick to the sides of the cake pan/baking tray. If that happens, allow it to thaw slightly (about 5 – 10 minutes) and try to remove it again (warming it with your palms helps).
- Cut a piece and add toppings of your choice such as fresh raspberries, vegan coconut whipped cream or crushed cashews.
