This no-bake raspberry cheesecake is sweet, creamy, and rich, combining a raw crust with a fresh raspberry cheesecake filling made with no eggs, gelatin, or dairy! It’s gluten-free, vegan, refined sugar-free, and ready to impress!
You can watch the video in the post for visual instructions.Soak the dates in hot water, if they aren't soft, then drain. Also, line a 6-inch (15 cm) spring form with parchment paper and oil the sides of the pan.
Process the sunflower seeds, oats, and cocoa powder (if using) in a food processor. Then add the pitted dates and coconut oil. Process until the dough holds together when you press it between your fingers.
Transfer the dough into the lined spring form and press it down with a cup or your fingers. You can optionally add some raspberries to the bottom of the crust. Then set it aside.
Cheesecake Cream:
Drain the silken tofu and add it with the raspberries, and vanilla extract to a blender (or powerful food processor) and set it aside.
Next, add the coconut cream, maple syrup, lemon juice, and agar powder to a saucepan. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 5 minutes, stirring frequently.
Immediately add the mixture to the blender (or food processor) and blend until completely smooth, scraping down the sides of the jug between blending, if needed.
Quickly pour the cream over the crust and smooth the top with a spatula. Refrigerate for a couple of hours (or overnight) until set.
Decorate it with more raspberries and desiccated coconut. Slice and enjoy!
Notes
For a larger pie tin: I recommend doubling all ingredients for a 9-inch (23 cm) pan.
To enhance the flavors in the vegan raspberry cheesecake crust, you could optionally add a pinch of sea salt and/or some vanilla extract.
Nutrition Facts
No-Bake Raspberry Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
220
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
20
%
Sodium
5
mg
0
%
Potassium
368
mg
11
%
Carbohydrates
28
g
9
%
Fiber
5
g
20
%
Sugar
16
g
18
%
Protein
6
g
12
%
Vitamin A
17
IU
0
%
Vitamin C
9
mg
11
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.