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–+ servings

Raspberry Vegan Cheesecake

A delicious and creamy vegan cheesecake with a raspberry topping.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Graham Cracker Crumbs
  • ¼ cup Coconut Oil, melted

Filling

  • 2 cups Cashews, soaked overnight
  • 1 cup Coconut Cream
  • ½ cup Maple Syrup
  • ¼ cup Lemon Juice
  • 1 teaspoon Vanilla Extract

Topping

  • 1 cup Raspberries
  • 2 tablespoon Maple Syrup

Instructions 

  1. 1. Prepare the crust: Mix graham cracker crumbs and melted coconut oil in a bowl. Press into the bottom of a springform pan.
  2. 2. Prepare the filling: Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth. Pour over the crust.
  3. 3. Prepare the topping: Blend raspberries and maple syrup. Pour over the filling.
  4. 4. Chill the cheesecake in the fridge for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Sodium: 150mg | Potassium: 300mg | Fiber: 4g | Sugar: 20g | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Cheesecake, Raspberry, Vegan
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