Out Of This World Vegan Cheesecake

While I try to eat really healthfully through the majority of the week, I truly believe that life is about moderation. I’m a big sweets person – you’ll find my hubby and I at our favorite WeHo frozen yogurt spot every weekend, and often munching on a plethora of different chocolate-covered snacks at home. When I have the opportunity though, I love a healthy option for dessert, and I’m actually a huge fan of vegan options. While some people might scoff at the idea of vegan sweets, there are so many yummy options here in LA – you can’t knock it ’till you try it.

One of my favorite healthy dessert options of late? This to-die-for vegan cheesecake, which was made for me by a friend recently, and I just had to have the recipe and make it again myself. This stuff is just as good as the real thing – if not better. It’s tangy, sweet, and pretty much guilt free – there’s no dairy, sugar, or gluten, so it basically has no calories, right?? 😉 Plus, it’s so pretty and pink, it makes the perfect dessert for a bridal shower or girl’s night in.

Read below for the shockingly easy recipe – you’ll feel like a magician in the kitchen after this one, you won’t believe you made it yourself! If you try it, let me know how it goes in the comments!

Raspberry Cashew Cheesecake (by My New Roots)

Louise Roe recipe for raspberry vegan cheesecake 1

Ingredients
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 2 lemons
1 tsp. vanilla extract
1/3 cup raw coconut oil, melted
1/3 cup raw honey
1 cup raspberries (thaw completely if using frozen)

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by scooping out a bit of mixture and rolling it in your hands. If the ingredients hold together, the crust is perfect. Scoop the mixture into a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with plastic wrap), and press firmly, making sure that the edges are well packed and that the base is even throughout. Rinse food processor well.

Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake

2. Warm coconut oil and honey in a small saucepan on low heat until liquid, and whisk to combine.

Louise Roe recipe for raspberry vegan cheesecake

3. In the most powerful food processor or blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes). My VitaMix worked extremely well.

Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake

4. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula (doesn’t have to be exact). Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).

Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake
Louise Roe recipe for raspberry vegan cheesecake

xx,

One response to “Out Of This World Vegan Cheesecake”

  1. Shloka says:

    Since I’ve cut down on my refined sugar intake I’ve been hunting for some recipes that can still let me satisfy my sweet tooth! Thanks for sharing such a great one!

    x
    Shloka
    http://www.thesilksneaker.com

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