Vegan Raspberry Cheesecake | Healthy and quick Recipe #veganrecipes

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Craving creamy, dreamy cheesecake but keeping it plant-based? Look no further than this luscious Vegan Raspberry Cheesecake! ✨ Imagine a buttery nut crust cradling a velvety smooth cashew filling, all topped with a vibrant raspberry swirl. It’s pure heaven in every bite, and the best part? You only need a handful of simple ingredients and a blender to whip this beauty up.

Here’s a glimpse of what you can expect in this video:

A drool-worthy close-up shot of the finished cheesecake, its creamy filling glistening with ruby red raspberry swirls.
Scenes of the easy-to-make crust, featuring wholesome nuts and dates blending into a delicious, crumbly base.
The magic of transforming soaked cashews into a luxuriously smooth cheesecake filling, with the help of a high-powered blender. ✨
The vibrant raspberry swirl coming to life, as fresh raspberries get blended into a luscious sauce and gently swirled into the creamy filling.
And of course, the ultimate satisfaction of slicing into that heavenly cheesecake and taking the first bite.
But this vegan cheesecake isn’t just about taste; it’s about:
Indulging your sweet tooth without the dairy or eggs.
Using simple, natural ingredients that are kind to your body and the planet.
Creating a stunning dessert that’s as impressive as it is delicious.
So, ditch the store-bought cheesecakes and get ready to bake up some magic in your own kitchen! This Vegan Raspberry Cheesecake is sure to become your new favorite treat.
Ingredients:
Base:
– 1/2 cup pecans.
– 1/2 cup dates.
– 2 tablespoons cocoa powder
Raspberry swirl:
– 125g raspberries
– 1 tbsp maple syrup
– 1 cup cashew soaked overnight
– 300 g coconut cream
– 1/2 cup maple syrup
– 1/3 cup coconut oil
– Juice of 1 lemon
– zest of 1 lemon
– 1 tablespoon vanilla extract
Steps:
Base:
1- line the cake tin with greaseproof paper and set aside.
2- Add the pecans, dates, cocoa powder to a food processor and and pulse it until it forms a dough. press the dough evenly into the bottom of the tin then set aside in the fridge.

Filling:
1- blend the cashews, coconut cream, coconut oil, maple syrup, vanilla extract, lemon juice and lemon zest together into the food processor until smooth.
2- Pour half of this mixture into the tin and spread evenly, then freeze for 2 hours.
3- Add some raspberries to the remaining mixture in the food processor.
4- place in the freezer for 2 hours again.
5- remove the tin, then add some raspberries and coconut powder on the top AND ENJOY!!

Raspberry Swirl:
In a small pan over medium heat, add the raspberries and maple syrup. allow to simmer for 3-5 minutes until the fruits break down. set aside.

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1/2 cup pecans 1/2 cup dates 2 tablespoons cocoa powder Blend all the ingredients in the food processor line the cake tin with greaseproof paper add the dough into the bottom of the tin and spread evenly 1 cup cashew soaked overnight 300 g coconut cream 1/2 cup maple syrup 1/3 cup coconut oil

Lemon juice 1 tbsp vanilla extract lemon zest blend all the ingredients in the food processor Take half of the mixture and set a side Add some raspberries to the remaining mixture and blend again Add the first layer and spread evenly Add the other half and spread evenly

On medium heat, add 1 tbsp maple syrup Add 125g raspberries simmer it for 3-5 minutes Spread the raspberry swirl evenly Add raspberries on top Decorate with coconut powder