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Vegan Raspberry Cheesecake

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  • Author: Flora & Vino
  • Total Time: 2 hours
  • Yield: 8-12 servings
  • Diet: Vegan

Description

Vegan cheesecake with a gluten-free almond-oat crust, dairy-free coconut cashew cream cheese filling, and a tart raspberry layer. Bake the next before for the best results!

Ingredients

Almond-Oat Crust: 

  • 3/4 cup gluten-free old-fashioned rolled oats
  • 3/4 cup raw almonds
  • pinch of Himalayan sea salt
  • 1– 2 TBSP coconut sugar
  • 5 TBSP coconut oil, melted

Coconut Cashew Cream Cheese Filling:

  • 1 cup raw cashews
  • 1 cup coconut cream (use coconut cream OR solid parts of full-fat coconut milk ONLY)
  • 8-oz. vegan cream cheese (I used Kite Hill brand!)
  • 1 TBSP arrowroot or cornstarch
  • generous 1/2 cup pure maple syrup
  • 1 TBSP melted coconut oil
  • 2 TBSP lemon juice

Raspberry Topping:

  • 1 12-oz. bag frozen raspberries
  • 1/2 lemon, squeezed
  • 2 TBSP pure maple syrup
  • 2 TBSP chia seeds

Instructions

  1. Add the raw cashews to a mixing bowl and cover with boiling hot water. Let them soak for 1 hour, uncovered, then drain and rinse. 
  2. In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper. Set aside.
  3. Add the oats, almonds, sea salt, and coconut sugar to a high speed blender and process them on high until you have a fine meal. 
  4. Add in the melted coconut oil and pulse it on low until a loose dough is formed, scraping down sides as needed. The mixture should stick together when pressed with two fingers. 
  5. Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute. Be sure to push up on the sides to form the crust edges.
  6. Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown. Remove from the oven to cool slightly, then reduce oven heat to 325°F.
  7. Rinse out the blender, then add in the cashews, coconut cream, vegan cream cheese, arrowroot starch, pure maple syrup, coconut oil, and lemon juice. Blend on high until the mixture is very creamy and smooth, scraping down sides as needed.
  8. Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.
  9. Pour the filling over the pre-baked crust and spread into an even layer. Tap the cake pan on the counter several times to remove any air bubbles.
  10. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle. This is normal! 
  11. While the cheesecake is baking, prepare the raspberry filling. Add the frozen raspberries to a small saucepan over medium heat. Once the fruit begins to melt and bubble, add in the maple syrup and lemon juice. Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened. Allow the mixture to cool completely while waiting for the cheesecake to bake. 
  12. When the cheesecake is done, let it rest for 10 minutes at room temperature to slightly cool. Spoon the cooled raspberry filling on top and spread into an even layer. 
  13. Once the cheesecake is completely cooled, cover and refrigerate overnight or for at least 4-6 hours. 
  14. To serve, lift out of the pan with parchment paper and cut into bars. 
  15. Store leftovers in the refrigerator, covered, for 5-7 days. Serve chilled straight from the fridge!

Notes

Almond-Oat Crust and Cheesecake layer heavily adapted from Minimalist Baker

Raspberry layer heavily adapted from Love & Lemons

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Refined-Sugar-Free

Find it online: https://www.floraandvino.com/vegan-raspberry-cheesecake/