Vegan raw cheesecake
This is the best Vegan raw cheesecake with a lot of fruit and creamy filling from raspberries and coconut. This cheesecake is creamy and so dedicates. The icing on the cake is that you don’t need to baked it, all you need is to place it in a fridge overnight and then enjoy.
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Ingredients
For the crust
- 1 cup Dates
- 1 cup Almond flour
- 5 tbsp Rice syrup
- Salt
For the filling
- 1 cup Cashew
- 50 gram Coconut cream
- 1/2 cup Rice syrup
- 1/2 cup Almond milk
- 1 cup Raspberry
Topping
- 1 cup Berries
Instructions
For the crust
- In a food processor, add pitted dates and pulse it until they break. Then add Almond flour with Rice syrup and salt and mix until everything good combine and make a sticky dough, then press down into the bottom of prepared non-stick pan and press down firmly and evenly. Set aside.
For the filling
- In food processor or in blender add cashew, coconut milk, rice syrup and almond milk. Mix everything until all smooth, add raspberry and mix one more time until you get a light pink color.
- Pour filling into the pan on the crust. Place inthe fridge for 3 hours or overnight
- Top with your favorite fruit like strawberries, blueberries, and raspberries.
- Enjoy
Video
@inspirationhunters Best vegan cheesecake 🤗 #vegan #cheesecake
♬ Alright (feat. KIDDO) - Alle Farben
Notes
For extra creamy filling, you can soak cashew for 3 hours in water before you start making a cheesecake.
Nutrition
Calories: 476kcalCarbohydrates: 74gProtein: 10gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 67mgPotassium: 347mgFiber: 7gSugar: 53gVitamin A: 21IUVitamin C: 6mgCalcium: 119mgIron: 3mg
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