Simple, summery and brimming with raspberries inside and out! It’s my kind of wonderful with this easy no bake vegan cheesecake.
Crust: Place almonds, dates and salt in a food processor/blender, and blend until course. Line a round 8 × 8 or 9 × 9 pan or spring-foam pan with parchment paper or cling wrap. Add the nut crust to the pan and gently press against the bottom and around the corners, filling in as evenly as possible.
Rinse food processor/blender and begin the filling.
Filling: Place the drained cashews, milk, maple syrup, vanilla and salt back in the food processor/blender, blend until smooth scraping down the sides as needed. Be patient and let the machine run a few minutes extra to be sure it’s smooth. Add the raspberries to the filling and fold in by hand using a spatula. Add the mixture to the prepared pan, making sure to spread evenly filling in the entire pan. Gently tap pan on a flat, hard surface to remove air bubbles. Top with optional toppings (you can also add toppings after it’s been frozen).
Freeze: Place in freezer for at least 6 hours to overnight.
Serve: Before serving, pull cake from pan and remove the parchment paper/cling wrap. Let set 5 – 10 minutes before slicing. Enjoy this easy, vegan cheesecake! It’s quite addicting. :)
Keep leftovers in the refrigerator.
Serves 8 – 12
If you’d like to cut down on the nuts, try using old-fashioned oats in place of the almonds when making the crust.
Vary up the crust by adding 2 tablespoons of cacao powder for a chocolate version. Alternately, add in 1/4 cup shredded coconut for a coconut flavor. And, if you feel like making it supreme, add both the cacao and coconut when making the crust for maximum flavor!
Make this raw by using homemade nut-milk.
RECOMMENDED EQUIPMENT: I used this 8 x 8 spring foam pan.