Description
A delicious vegan baked raspberry cheesecake with a creamy texture and fruity flavor.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup soaked cashews
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1/2 cup raspberries, fresh or frozen
- 1 tsp vanilla extract
- 1/4 cup sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut oil, and maple syrup to form the crust.
- Press the mixture into the bottom of a springform pan.
- Blend soaked cashews, coconut cream, lemon juice, vanilla extract, and sugar until smooth.
- Fold in the raspberries gently.
- Pour the filling over the crust.
- Bake for 30-35 minutes until set.
- Let it cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy.
Notes
- Use fresh raspberries for better flavor.
- Allow enough time for refrigeration for best texture.
- Top with extra raspberries before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan, cheesecake, raspberry, dessert