Raw Vegan Raspberry CheesecakeRaw Vegan Raspberry Cheesecake

Raw Vegan Raspberry Cheesecake is a gluten free and dairy free recipe with 6 servings. This dessert has 587 calories, 14g of protein, and 40g of fat per serving. For $2.55 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A few people made this recipe, and 37 would say it hit the spot. A mixture of medjool dates, vanillan extract, coconut flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Blender Babes. Overall, this recipe earns an amazing spoonacular score of 86%. Users who liked this recipe also liked Raw Vegan Chocolate and Raspberry Cake, Raw Vegan Blueberry Chocolate Crust "Cheesecake, and Raw Vegan Peanut Butter Pumpkin Bites.

Ingredients

Cooking Instructions

1. 01

   Soak dates in water for about 30 minutes, then chop.

2. 02

   Combine almonds and coconut flakes in blender.For Blendtec: Press “Pulse” 4-6 times

3. 03

   For Vitamix: Start on variable Speed 1, turn machine on and increase to Speed 2 for 10-15 seconds.

4. 04

   Add dates, vanilla extract, water and salt and follow instructions above and blend until well combined

5. 05

   Divide the dough between 6 dessert glasses and press to the bottom of the glass

6. 06

   Add cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!For Blendtec: Use Speed 5.For Vitamix: Start on variable Speed 1, turn machine on and increase to Speed 6 and blend until well combined (about 40 seconds)Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust

7. 07

   Place glasses in freezer while making the topping

8. 08

   Combine the filling that you have set aside with raspberries, lemon juice and water in a blender (will look pink -the photo excludes filling).For both blenders Use SPEED 5 blend until creamy and smooth (about 15 seconds)Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1 hour, then transfer to the refrigerator for another 1-2 hour before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).