Description
A delicious vegan baked raspberry cheesecake that is rich and creamy.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups cashews, soaked for 4 hours
- 1/2 cup coconut cream
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup lemon juice
- 1/4 cup coconut sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract.
- Press the mixture into the bottom of a springform pan to form the crust.
- Blend soaked cashews, coconut cream, raspberries, lemon juice, and coconut sugar until smooth.
- Pour the filling over the crust in the pan.
- Bake for 45 minutes until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for a better flavor.
- Make sure cashews are well-soaked for creaminess.
- Store leftovers in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan baked raspberry cheesecake