You will NOT miss the dairy in this vegan cheesecake. The light, fruity taste is perfect for a dessert that won’t leave you feeling bloated and tired. The crust is delicious itself and adds the perfect bite to this creamy dessert. This is perfect for spring/summertime to enjoy a decadent dessert without slowing you down. 

Ingredients:

Crust

-1.5 cups almond flour

-¼ cup coconut flour or oat flour

-¼ tsp salt

-¼ cup maple syrup

-⅓ cup coconut oil

-1 tsp vanilla extract

Cheesecake filling

-1.5 cup raw cashews

-½ cup full fat coconut cream

-¼ cup fresh lemon juice (about 1.5 lemons)

-2 tsp vanilla extract

-¼ cup + 2 tbsp maple syrup

-¼ tsp salt

- 1 tbsp lemon zest 

Raspberry sauce

-1 cup fresh raspberries or thawed frozen berries

-1 tbsp maple syrup

-Squeeze of fresh lemon (about 1 tsp)

Instructions:

1. Preheat the oven to 350F

2. Cover cashews in Boiling water, cover and let soak for 4-6 hours.  

3. Combine together the ingredients for the crust until a sandy consistency has formed. 

4. Grease a parchment lined springform pan. Pour the Crust into the pan and press down around the edges to form the base of the cheesecake. 

5. Bake for 15-17 minutes. Let cool completely.

6. Add the cheesecake filling ingredients into a high-powered blender and blend until creamy.

7. Pour cheesecake filling on top of the cooled crust and set aside. 

8. Make the raspberry sauce by combining the ingredients and blending until smooth.

9. Marble the raspberry sauce on top of the cheesecake in desired pattern. Save about half of the sauce for serving. 

10. Garnish with raspberries and lemon zest. Set in the freezer for 2-4 hours. 

11. Serve with a drizzle of raspberry sauce and keep in the refrigerator for up to 2 weeks or up to 3 month in the freezer.