No-Bake Lemon Raspberry Cheesecake (Vegan / Gluten Free / Refined Sugar Free)
Ingredients
The Base
- 7 fresh dates
- ⅓ cup shredded unsweetened coconut
- ¼ cup cashews
- ¼ cup oats for GF use more cashews/coconut or GF oats
- ½ tsp vanilla extract
- 1 tbsp melted coconut oil
- pinch of sea salt
Cake Filling
- 1 cup soaked cashews for roughly 6 hours
- 1 cup coconut cream
- ⅓ cup maple syrup
- 45 ml melted coconut oil
- 2 tbsp fresh lemon juice or more if desired
- 1 tsp vanilla extract
Toppings
- fresh raspberries
- vegan lemon curd store bought or homemade (can then be made with unrefined sugar as well), best to be made the day before so it's cooled entirely
Instructions
- First mix together all of the base ingredients in a food processor until a rough mixture starts to form (or however smooth/rough you want the texture of the base to be). The mixture should be able to stick together at this point. Fill 6-8 small muffin forms (I used silicone muffin forms) or a small pie dish if you prefer, with the dough. Press the dough mixture out firmly and evenly to cover the bottom of your form. Use your fingers or a glass so there's a smooth surface. Place in the fridge/freezer to set.
- Rinse the soaked cashews and add to a clean food processor. Mix until smooth. You can add the melted coconut oil if the cashews aren't mixing easily. Once the cashews are creamy, add all the other ingredients to the food processor and mix until it's super smooth and creamy.
- Pour the mixture into the muffin cups/pie dish. Spread the mixture out evenly so there's a smooth surface. Place in the freezer to set.
- Once the cake has set and you're ready to eat the cheesecake, top with lemon curd and fresh raspberries! If you have any leftovers, it works perfectly to store the cheesecake in the freezer for enjoying later.
- Enjoy!! :)