Raw vegan raspberry cashew cheesecake

Raw vegan raspberry cashew cheesecake. Image: Carla Zinkfontein

Raw vegan raspberry cashew cheesecake: Healthy and tasty

Enjoy a sweet bite guilt-free with this raw vegan raspberry cashew cheesecake recipe. It’s not only delicious but wholesome as well!

Raw vegan raspberry cashew cheesecake

Raw vegan raspberry cashew cheesecake. Image: Carla Zinkfontein

If you are trying out raw vegan food, you will love this raw vegan raspberry cashew cheesecake recipe. It’s not only healthy but also incredibly delicious. And the best part is that you can enjoy it guilt-free!

Since it is a raw vegan recipe, this recipe requires no baking or cooking. You only need to make use of your freezer to allow the base and later the filling to set before serving.

Cashew nuts are an important ingredient in both the base as well as in the filling. It adds to the creaminess usually associated with cheesecake. Each bite of this rich creamy raw vegan cheesecake will tickle your taste buds.

Benefits of enjoying raw vegan food like this raw vegan raspberry cashew cheesecake            

Raw vegan food may improve your heart health as it includes legumes, whole grains and nuts. It can further promote weight loss and reduce the risk of developing diabetes.

If you want to try a raw vegan diet, remember to keep this delicious sweet treat recipe in a safe place to bring out later.

Raw vegan raspberry cashew cheesecake recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: DessertCuisine: VeganDifficulty: Easy
Prep time

15

minutes
Cooling Time

30

minutes
Total time

45

minutes

Ingredients

  • Base
  • 2 cups of raw cashews

  • 1 cup of desiccated coconut

  • 1 cup of dried cranberries

  • 2 tablespoons of hot water

  • Cheesecake
  • 2 cups of raw cashews

  • 3 cups of hot water

  • ½ cup of maple syrup

  • 1 cup of plant milk of choice

  • 1 teaspoon of vanilla extract

  • Topping
  • 350 g of fresh topping, for example raspberries

Method

  • To prepare the filling ingredients, soak the cashews by adding 2 cups of raw cashews to a large jar along with 3 cups of hot water. Set aside and allow to soak for 30 minutes.
  • For the base, add the cashews, desiccated coconut and cranberries to a food processor at a high speed and blend for 3 minutes until all the ingredients are finely chopped.
  • Add the hot water to the food processor and process again until a sticky mixture forms and keeps its shape when squeezed.
  • Pour into a lined 30 cm x 20cm baking tray and press down with the back of a spoon until smooth.
  • Place in a freezer while you prepare the filling.
  • Drain the cashews and then add to a blender along with maple syrup, plant milk and vanilla paste, then blend until smooth.
  • Pour into the cooled based and smooth out.
  • Top with raspberries and then place in the freezer to set overnight.
  • Once set, remove from the freezer, slice into squares ad enjoy.

Notes

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