Raw Vegan Cheesecake

Raw Vegan Cheesecake

Calories
2419 kilojoules (576
calories
) per slice
Servings
Makes 12 slices
Time
Preparation: 15 mins
Freezing: approx. 45 mins
  • Gluten-free

Recipe Notes

Gluten free!

Tip

  • This is a seriously delicious, seriously rich dessert, so a smaller slice may suffice.

Alternatives

  • Use brazil nuts in place of macadamia nuts in the crust layer.
  • Use any frozen berries in place of the frozen raspberries.

Ingredients

Crust layer

  • ¼ cup dried coconut (20g)
  • 1 ½ cups raw macadamia nuts (200g)
  • ½ cup dried dates (50g)

Filling

  • 3 cups raw cashews (450g)
  • ¾ cup lemon juice (170m, 170g)
  • ¾ cup raw agave nectar (220g)
  • ¾ cup cold-pressed coconut oil (200ml, 140g)
  • 1 tablespoon vanilla

Raspberry Topping

  • 2 cups frozen raspberries (220g)
  • ½ cup dried dates (50g)

Procedure

  1. Line a 25cm round cake tin (10”) or large freezer-safe container with cling wrap.

CONVENTIONAL (Use a powerful blender or food processor)

  1. Blend all of the Crust Layer ingredients until they begin to stick together.

  2. Press this buttery mixture onto the base of the lined cake tin (or freezer-safe container).

  3. Blend up the Filling ingredients until smooth and pour over the crust. Spread the Filling out evenly. Freeze until firm (1 hour).

  4. Blend the Raspberry Topping ingredients until smooth and spread evenly over the frozen cheesecake.

  5. Refreeze until the topping is hard (30 minutes), then slice and serve immediately.

THERMOMIX

  1. Blend all of the Crust Layer ingredients for 10 seconds on Speed 7-8 until they begin to stick together.

  2. Press this buttery mixture onto the base of the lined cake tin (or freezer-safe container).

  3. Blend the Raspberry Topping ingredients for 10 seconds on Speed 7-8 and pour over the crust. Spread the Filling out evenly. Freeze until firm (1 hour).

  4. Freeze again until the topping is hard, then slice and serve immediately.

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Raw Vegan Cheesecake