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Home » Desserts » Raw Vegan Cheesecake!

Raw Vegan Cheesecake!

Last updated on January 27, 2021 By Crazy Vegan 5 Comments

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Here’s a recipe for an awesome Chocolate Raspberry Raw Vegan Cheesecake. These taste absolutely delicious and are a great vegan treat. They can be kept in the freezer for months, and take a matter of minutes to thaw and enjoy. I used a cooked compote topping, but if you are fully raw, feel free to top it off with a raw raspberry coulis!

Raw Vegan Cheesecake

 

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    Raw Vegan Cheesecake

    Crazy Vegan Kitchen
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    Print Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Course Dessert
    Servings 4

    Ingredients
      

    • Base:
    • 1/2 cup pitted Medjool Dates
    • 1/2 cup Walnuts
    • Small pinch of Salt
    • Raspberry Compote:
    • 3/4 cup fresh Raspberries
    • 2 tablespoons Raw Sugar
    • Chocolate Cream Filling:
    • 3/4 cup Cashews soaked for a few hours beforehand, then drained
    • 3 tablespoons Maple Syrup
    • 4 tablespoons Almond Milk
    • 3 pitted Medjool Dates soak this in the almond milk above for half an hour to soften
    • 1 teaspoon Vanilla Extract
    • Pince of salt
    • 3 tablespoons melted Virgin Coconut Oil
    • 1 1/2 tablespoon Cocoa Powder unsweetened

    Instructions
     

    • Blend base ingredients in a food processor till it forms a ball (but you don't want the nuts to be chopped too much or they get oily!)
    • Press into 4 small cake rings and place in the fridge whilst you prepare your filling and compote.
    • Raspberry Compote: Place in a pot, and simmer till it forms a jam like consistency. Cool before using You can adjust the sugar to taste.
    • For Filling: In a blender or food processor, process cashews, maple syrup, almond milk, dates, coconut oil, vanilla, salt and cocoa powder until very smooth. This may take a while! Once blended, proceed to assemble.
    • Assemble: On the pre made bases, spoon 1 tsp of raspberry compote. Fill with chocolate cream mixture and then top off with more compote.
    • You need to freeze this for a couple of hours before you can unmold them. Once unmolded, let thaw for 10 minutes before eating.
    Tried this recipe?Let us know how it was!
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      Comments

      1. katrina says

        at

        How rude that someone is advertising Lamb on the two adds to the left! :0 "lamb- tasty, easy fun" it says . "keep her dream alive- cook with lamb tonight!" # maxloveslamb.
        Reply
        • Amrita says

          at

          Unfortunately I've filtered out the irrelevant ads, but I can't seem to get rid of everything. A lot of the time ads are contextualised to your google searches tho! I'll see what I can do about it. Thanks!
          Reply
      2. Kseniya Kayla says

        at

        These look amazing! What kind of moulds did you use?
        Reply
        • Amrita @ Crazy Vegan Kitchen says

          at

          Thanks for actually finding our very first post! :) We used three-inch round dessert rings. You can get them at baking specialty stores. Alternatively, just make it in a six-inch springform tin. That will also suffice! :)
          Reply

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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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