Raw Vegan Raspberry Cheese Cake (grain free, processed sugar free)

Raw Vegan Cheese Cake

Better Than Cheesy Cheese Cake

I am willing to bet that most people would not know that this dessert is raw and vegan if they blind-tasted it. I am so giddy about this recipe as it turned out exactly as I had hoped: creamy, lemon-y-fresh with almost exactly the same texture as regular cheese cake!  On top of being grain and processed sugar-free, you don’t even have to bake this cheese cake. How convenient is that?

As I like to have my desserts ready-portioned, I used jars instead of a spring form. If you use dessert glasses, make sure they are save to put in the freezer (I never had any issues with glass breaking, even when I use regular glassware – if it’s for a short period of time).

This cheese cake tastes best if you leave it in the fridge for a few hours right after freezing it. If you don’t need all six portions at once, just keep them in the freezer!

Raw Vegan Raspberry Cheese Cake

Cheese Cake Tower

Raw Vegan Raspberry Cheese Cake

Raw Vegan Raspberry Cheese Cake

Adapted from Avocado Pesto

Raw Vegan Raspberry Cheese Cake (grain free, processed sugar free)
 
Prep time
Total time
 
Yields: 6 dessert glasses/jars 9.8 fl oz
Author:
Serves: 6
Ingredients
Crust
  • 1 ½ cups of sliced almonds
  • 2 tablespoon unsweetened coconut flakes
  • 3 large medjool dates, pitted
  • ½ teaspoon vanilla extract
  • 1-2 teaspoon water
  • pinch of salt
Filling
  • 2 ¼ cups of raw cashew nuts
  • ¾ cup water
  • ¾ cup fresh squeezed lemon juice
  • 3 tablespoon honey or agave nectar
  • 1 teaspoon vanilla extract
  • ¾ cup coconut oil, melted
Topping
  • 1 cup raspberries (I used frozen raspberries)
  • 2 tablespoon fresh squeezed lemon juice
  • 1 tablespoon water
  • 1 cup of the filling
Directions
Crust
  1. Soak dates in water for about 30 mins, then chop
  2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture
  3. Add dates, vanilla extract, water and salt and process until well combined
  4. Divide the dough between 6 dessert glasses and press to the bottom of the glass
Filling
  1. Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!
  2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
  3. Place glasses in freezer while making the topping
Topping
  1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth.
  2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).

 

 

 

 

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Comments

  1. Melissa Klimo says

    This sounds great but i cant have cashews. Is there an alternative? No egg, cow milk, wheat, corn, either. Thanks

    • Rose says

      Hi Melissa! Can you eat other nuts? I would suggest almonds or Brazil nuts. Both would work as a substitute for cashews :)

  2. Lisa says

    Yumm! Made this for dessert tonight and it was great. Sadly, very high in calories but on the up side healthy and tasty!

    • Rose says

      Hi Lisa, I am so glad you liked the cheese cake! I don’t count calories but I can imagine it has a few… ;)

  3. says

    I tried the cashew cream thing once and wasn’t impressed. It’s one of the few things I’ve actually thrown out. But if you say that is almost as good as “real” cheesecake, I might give it a try one day. :)

    It’s beautiful, too! Very nice.

    • Rose says

      It really tastes amazing. I had several friends try it (all non-vegans) and they loved it! Maybe you had a bad recipe… this one really works well :) I think the lemon juice makes a big difference and it has to be chilled!

  4. E says

    I can’t wait to try this recipe! But I am even more excited to know where you found those beautiful dishes you have them served in! Care to share your source??

  5. Karan Cross says

    In my chronic yeast world, honey (and especially agave) is still sugar. Agave syrup (nectar) is basically high-fructose corn syrup masquerading as a natural sweetener. I wonder if a liquid version of Stevia would work?

    • Rose says

      Hi Karan! I agree – honey is still a form of sugar (the best kind, though!). I use liquid Stevia sometimes and I’m sure it would work for this recipe, too! I haven’t tried it yet but I would probably use a few drops (perhaps 3-5) and maybe add 1-2 tablespoon of water if the filling turns out too thick since you’re leaving out the honey. I hope it works out – good luck!

    • Rose says

      That’s why I am giving you a choice in this recipe … honey or agave :) I should add maple syrup, too. My current favorite!

  6. Tina says

    This looks delightful! I am highly reactive to almonds, but not most other nuts. What other nut would you recommend for the crust?

    • Rose says

      Hi Tina! I would suggest you try Brazil nuts; I haven’t tried them myself but my friend uses them instead of almonds; she says it works well! Good luck :)

    • Rose says

      Hi Amy! You can soak the cashews – in fact most people would recommend it but honestly, I have used cashews so many times now without soaking them first and haven’t noticed any difference in texture or flavor :)

  7. Amy says

    Okay, I’ve gone to the grocery and I need your advice on how to measure some ingredients. For the crust, I found whole almonds, not sliced; and chopped dates, not whole medjool dates. If I grind the almonds first, how much ground almonds should I use? And how much already chopped dates? Thank you! -Amy

    • Rose says

      Hi Cammy! You can soak the cashews. I have never noticed a huge difference so I’m lazy and don’t soak (much) but it surely doesn’t hurt! :)

  8. Lisa says

    hello, this looks amazing! cant wait to try it? I was wondering though do i need to soak the cashews in water first?

    • Rose says

      Hi Lisa! You don’t have to soak the nuts in water. You can soak them and lots of folks will probably recommend it for various reasons but I never had any issues with my lazy, non-soaking ways ;) Mostly, I just forget…

  9. Flora says

    This looks pretty amazing. Are sliced almonds the same things as almond flakes (basically really thinly sliced almonds). If not, then can I just use whole almonds to throw in the food processor? If whole almonds work then how much should I measure out?
    Thanks so much!

    • Rose says

      Hi Flora! I have never used almond flakes – if almond flakes are raw or toasted (I have successfully used toasted sliced almonds before) I think it would work! Whatever almonds you use, just make sure they are blanched; it’ll taste bitter otherwise.

      If you use whole almonds, I would use just a tad more than 1 1/2 cups. I hope this helps! Good luck :)

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