Vegan Raspberry No-Bake Cheesecake
This vegan raspberry no-bake cheesecake features a creamy dairy-free filling, fruity topping, and simple crust for an easy dessert.
Equipment
- Mixing bowl
- Food Processor
- Freezer
- Spatula
- Tray
- Measuring Cups
Ingredients
Crust
- 1 cup almond flour
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
Filling
- 1 cup cashews soaked
- 1/2 cup coconut cream
- 2 tbsp lemon juice
- 2 tbsp maple syrup
Raspberry Layer
- 1/2 cup raspberries mashed
Instructions
- Mix almond flour, coconut oil, and maple syrup until a crumbly dough forms.
- Press mixture into a lined tray evenly to create a firm crust.
- Blend cashews, coconut cream, lemon juice, and syrup until smooth and creamy.
- Spread filling over crust and smooth the surface evenly.
- Add raspberry layer and freeze until firm, then slice and serve.
Notes
Freeze longer for firmer texture or less for softer slices. Use a warm knife for clean cuts. Add vanilla or chocolate for variation. Store in freezer for best results. Let sit briefly before serving for ideal texture and flavor.