NO BAKE VEGAN RASPBERRY CHEESE CAKE

SERVINGS

10

PREP TIME

15 MINUTES

FREEZE TIME

4 hours

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Ingredients:


The Crust - First Layer

  • 1/2 cup raw walnuts
  • 1/2 cup oats
  • 1/2 cup almond meal ( almonds ground)
  • 4 dates, pitted
  • 1/4 c water, as needed for processing
  • 1/4 teaspoon salt


The Chocolate Layer- Second Layer:

  • 1/2 cup of Dairy free chocolate chips melted
  • 1 TBS coconut oil


Filling- Coconut Cashew Layer

  • 2 cups raw cashews soaked in hot water for 15 minutes
  • 1/2 cup canned full fat coconut milk- the top half of the can
  • 1/3 cup agave or pure maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp pure vanilla extract
  • 1/2 cup raspberries fresh or frozen


Filling -Raspberry Layer

  • 1 cup fresh or frozen raspberries
  • 1 tbsp lemon juice
  • 3 tbsp agave or maple syrup
  • 1 tbsp chia seeds



Directions:


  1. Grease a 6 inch springform pan with coconut oil or line a 6 inch cake pan with parchment paper for easy removal.
  2. Begin by making the first layer.
  3. In a food processor or high speed blender, add the walnuts, oat flour, almond meal, dates, splash of the water and salt.
  4. Process until a sticky dough is formed. adding more water if needed. Make sure to not over process.
  5. Press the dough in the bottom of the prepared pan using your hands.
  6. Place in the freezer while you make the next layer
  7. Begin making the second layer in the same food processor or blender.
  8. Melt 1/2 cup of dairy free chocolate chips in the microwave or over the stove top
  9. Add 1 TBS of coconut oil and mix together.
  10. Remove the first layer from the freezer and pour the chocolate layer right on top. Make sure to evenly spread the mixture.
  11. Return to the freezer for an additional 5 minutes.
  12.  Prepare the third layer Add the soaked cashews ( drain them first), coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed.
  13. Blend until smooth and creamy, about 4-5 minutes.
  14. Remove the pan from the freezer and pour half of the filling on top of the first and second layers crust in the pan and leave the remaining filling in the blender or food processor.
  15. Place the pan in the freezer for 10 minutes.
  16. Continue making the fourth raspberry layer: Add 1/2 cup raspberries to the remaining cashew mixture in the blender/food processor and blend until smooth.
  17. After 5-10 minutes, remove the pan from the freezer.
  18. Pour the raspberry mixture on top of the frozen cashew mixture, and return it to the freezer for another 5-10 minutes
  19. Make the fifth layer: Rinse out out the blender and add 1 cup raspberries, lemon juice, agave/maple and chia seeds. Blend until smooth, and pour over the other layers. 
  20. Return to the freezer, and let set for at least 4 hours ( or overnight which is encouraged)
  21. To serve, gently remove from pan and run a knife under hot water for a minute before cutting the cheesecake.
  22. We also recommend letting the cake sit for 10-15 minutes prior to cutting.



Did you try this recipe? Continue the conversation below. Drop us a comment and let us know!

 At FIT2AT we truly care.


As always, stay well.

Love,

Diane & Stevie

Recipe added: 2/26/2021

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