Green Meal

Raspberry Cheesecake

Meal saved

Meal unsaved

Raspberry Cheesecake

Dessert

This no-bake, dairy-free raspberry cheesecake features a date-almond crust and a creamy cashew filling, topped with a fresh raspberry purée. It's a delightful plant-based dessert that's both delicious and eco-friendly.

👤

Serves

⏲️

Time

30 min

☁️

CO2e

Cashews = 7 - 10kg CO2e

Let's cook it

Ingredients

Crust:

1 cups pitted dates
‍
3/4 cup raw almonds
‍
1 cups Graham or Digestive crackers
‍
Pinch of salt (optional)
‍

Filling:‍

3 cups raw cashews (soaked in hot water for 30 minutes)
‍
1 small lemon, juiced
‍
4 tbsp maple syrup (or date syrup)
‍
1 cup coconut cream
‍

Topping:

1 cup raspberries
‍
Almond milk (enough for the blender to cream it up)

Crust:

240 grams pitted dates
‍
105 grams raw almonds
‍
Pinch of salt (optional)
‍

Filling:

450 grams raw cashews, soaked in hot water for 30 minutes
‍
Juice of 1 small lemon
‍
60 ml maple syrup (or date syrup)
‍
240 ml coconut cream
‍

Topping:

125 grams raspberries
‍
Almond milk (enough for the blender to cream it up)

🗒️ Ingredients

Steps

1. Prepare the Crust: Combine crust ingredients in a food processor and blend until a dough forms. Transfer into an 8” cake mold and flatten. Cover with parchment paper and roll with a glass if needed. Transfer to the freezer while preparing the next layers.
‍
2. Prepare the Filling: Combine all filling ingredients in a blender or food processor and blend until smooth. Pour over the crust and freeze while prepping the topping.

3. Prepare the Topping: Blend raspberries with almond milk until smooth, then pour over the filling.

4. Freeze the entire cheesecake for 4-5 hours. Let it thaw for about 10-15 minutes before serving.

🖨️ Print