Easy Vegan Raspberry Cheesecake

Best, no bake, easy, vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too... yes please!
Easy Vegan Raspberry Cheesecake


INGREDIENTS
Crust

  1. 2/3 cup pecans
  2. 1/3 cup walnuts
  3. 6 Medjool dates pitted
  4. 1/4 cup unsweetened coconut flakes
  5. pinch sea salt

Filling

  1. 2 cups raw cashews soaked in boiling water for 1 1/2 hours
  2. 1/3 cup pure maple syrup or honey
  3. 1/2 cup canned coconut milk full fat, please!
  4. 1/4 teaspoon sea salt
  5. 2 1/2 tablespoons coconut oil at room temperature
  6. 2 tablespoons lemon juice

Topping

  1. 1 cup raspberries
  2. 3 tablespoons pure maple syrup or honey

INSTRUCTIONS

  • Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
  • Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
  • Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
  • Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.