Vegan Raspberry Chocolate cheesecake
Servings Prep Time
16 15min
Cook Time
4hours
Servings Prep Time
16 15min
Cook Time
4hours
Ingredients
The Filling
The Crust
Raspberry/Chocolate Topping
Instructions
The Filling
  1. The filling for this was all about that dreamy and creamy cashew filling. Oh my, even the batter tasted like heaven!Soak the cashews over night with filtered water, just enough to cover the cashews.Blend them in the Vitamix or any blender that you have, with the water, 1/3 cup of honey or maple syrup and 1 tbsp of pure vanilla extract.
The Crust
  1. Make almond meal (Literally, just blend almonds!
  2. Voila! Almond meal/flour
  3. Add one ripe banana or you could use (three-four dates), and just a tbp of honey! Spice it up with cinnamon, cloves and nutmeg for a fall cake, or cocoa powder for a more chocolately crust. Blend in the blender.
  4. Press into a pan. (Use a spring foam if you want a perfect cake, otherwise, it’s messy to get out!)
Almost done!
  1. Pour the heavenly filling over top and smooth out.
  2. I had about a cup of frozen raspberries that I cooked in a pot with just a splash of water.Add 2 tbsp cocoa powder and 1/3cup honey. Pour onto the top and put in the freezer for four hours. Let thaw half an hour before serving.I recommend eating this the next day (mine was like pudding eating it the same day I made it!) and using a spring foam pan- like with all cheesecakes, or desserts with crusts and soft yummy fillings.Enjoy!