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