Vegan White Chocolate Raspberry Cheesecake
This Vegan White Chocolate Raspberry Cheesecake is a creamy, indulgent dessert that's completely dairy-free. Made with a rich cashew and coconut base, sweetened with maple syrup, and finished with a delicious raspberry topping, this cheesecake is perfect for any special occasion or just a delightful treat.
Ingredients
- 2 cups raw cashews soaked overnight
- 1 cup coconut cream chilled
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries thawed
- 1/2 cup vegan white chocolate melted
- 2 tablespoons lemon juice freshly squeezed
- 1 cup almond flour
- 1/4 cup dates pitted
Instructions
- Soak raw cashews overnight in water. Drain and rinse before using.
- In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Melt the vegan white chocolate by placing it in a heatproof bowl over a pot of simmering water, stirring until smooth.
- Add the melted white chocolate to the blender and blend until well incorporated.
- In a food processor, pulse together almond flour and dates until a crumbly mixture forms.
- Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust.
- Pour the cheesecake filling over the crust, smoothing the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours or until set.
- Top with thawed raspberries before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 36gProtein: 6gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 15mgPotassium: 300mgFiber: 3gSugar: 14gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 8mg