Raw Vegan Raspberry Cheesecake in your blender by Blender Babes
Raw Vegan Raspberry Cheesecake
Course: Dessert
Servings: 6
Calories: 741.8 kcal
Author: The Clean Dish
Ingredients
For the crust
  • 1 1/2 cups of sliced almonds
  • 2 tablespoon unsweetened coconut flakes
  • 3 large Medjool dates pitted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons water
  • Pinch of salt
For the filling
  • 2 1/4 cups of raw cashew nuts
  • 3/4 cup water
  • 3/4 cup fresh squeezed lemon juice
  • 3 tablespoons honey or agave nectar
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil melted
For the topping
  • 1 cup raspberries fresh or frozen
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon water
  • 1 cup of the filling
Instructions
Make the crust
  1. Soak dates in water for about 30 minutes, then chop.
  2. Combine almonds and coconut flakes in blender.
  3. For Blendtec: Press “Pulse” 4-6 times
  4. For Vitamix: Start on variable Speed 1, turn machine on and increase to Speed 2 for 10-15 seconds.
  5. Add dates, vanilla extract, water and salt and follow instructions above and blend until well combined
  6. Divide the dough between 6 dessert glasses and press to the bottom of the glass
Make the filling
  1. Add cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!
  2. For Blendtec: Use Speed 5.
  3. For Vitamix: Start on variable Speed 1, turn machine on and increase to Speed 6 and blend until well combined (about 40 seconds)
  4. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
  5. Place glasses in freezer while making the topping
Make the topping
  1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender (will look pink -the photo excludes filling).
  2. For both blenders Use SPEED 5 blend until creamy and smooth (about 15 seconds)
  3. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1 hour, then transfer to the refrigerator for another 1-2 hour before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).
  4. All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Nutrition Facts
Raw Vegan Raspberry Cheesecake
Amount Per Serving (1 g)
Calories 741.8 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 28.1g 141%
Polyunsaturated Fat 2.2g
Sodium 43.3mg 2%
Total Carbohydrates 42.7g 14%
Dietary Fiber 7.9g 32%
Sugars 21g
Protein 14.1g 28%
* Percent Daily Values are based on a 2000 calorie diet.
ins

MADE THIS RECIPE?

Show me what you made on Instagram or Facebook and tag me at @BlenderBabes and hashtag it at #blenderbabes.