This clean raspberry cheesecake is absolutely delicious and totally guilt-free!
It was my dad’s birthday and I wanted to make him a special birthday cake, but since I don’t like giving people unhealthy things it had to be refined sugar and grain/gluten – free. I had previously tried different versions of raw vegan cheesecake at a cafe and thought I’d try making my own.
The ‘cheese’ filling is usually made from cashew nuts and tastes so creamy you wouldn’t know it’s dairy free (although you could add a bit of cultured dairy like sour cream to make it even more creamy and add some probiotics, like I did). The base is usually made from nuts and dates.
I went through my mum’s cupboard and found cashews, coconut, dates and almonds. She also had homegrown raspberries in the freezer. I decided to make raspberry cheesecake!
The inspiration for the recipe came from MyWholeFoodLife’s recipe for vegan raspberry chocolate cheesecake. I changed it a bit to work with the ingredients I had available at the time.
It turned out delicious and very satisfying. The cake provides about 8 servings – it is quite filling so small slices work well.
- 8 dates
- 1 cup desiccated coconut
- 1 cup almonds
- A bit of water
- 2 cups cashews, soaked for at least 7 hours
- 1 cup raspberries (frozen or fresh)
- 6 Tbsp coconut oil, softened
- 1 Tbsp lemon or lime juice
- 2 Tbsp of sour cream (optional, if you eat dairy)
- 4–8 Tbsp raw honey (or maple syrup, yacon syrup)
- pinch of salt
- Cover the cashews in water, add a tbsp of sea salt and let soak over night or for at least 7 hours
- Drain and wash the cashews, set aside
- Place the almonds into a food processor and pulse until you have a consistency that resembles flour
- Separately,place the dates in the food processor and pulse until you have small crumbs
- Add the almonds and the coconut to the dates and pulse until you get a sticky dough consistency. You might need to add a bit of water to achieve the right consistency
- Work the dough into a ball with your hands, place into a greased spring-form and spread out into a flat crust
- Soften the coconut oil and place into the food processor together with all the remaining ingredients. You can adjust the sweetness to taste (I like it a bit less sweet). Blend into a smooth, creamy consistency
- Pour the filling onto the crust and place the cake into the fridge to set for at least 4 hours or over night
- Remove from the spring-form and serve. You can decorate the cake with raspberries, flowers etc.
- The cake will store in the fridge for up to a week