Simple No-Bake Raspberry Cheesecake
Ingredients
Crust
- 1/2 cup pecans
- 3/4 cup rolled oats
- 1 cup medjool dates
- 1/2 tsp cinnamon
- pinch of salt
Filling
- 1 1/2 cups cashews (soaked overnight drained)
- 1 can full-fat coconut cream
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- Juice from 1 lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Raspberry swirl
- 1 cup raspberries (i used fresh)
- 1 tbsp maple syrup
Preparation
Line an 8x8 pan with parchment paper.
In a food processor, blend pecans, oats, dates, and salt until it forms a dough. If it is too dry, add a small spoon of water.
Press the dough down into the pan until it coats the entire bottom.
Place the pan in the freezer while preparing the rest of the ingredients.
Place cashews in a food processor and blend until completely smooth. Set aside.
Place coconut cream in a mixer and blend until it forms a fluffy whipped cream texture. Make sure to use only the thick cream from the top of the can.
Add coconut oil, maple syrup, lemon juice, lemon zest, and vanilla, and continue to whip until incorporated.
Pour the blended cashews into the coconut whip and gently mix together with a spoon.
Pour the mixture into the pan.
Place raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
Using a sharp knife, make swirls or figure eights into the raspberry layer to achieve a swirly look.
Place the cheesecake into the freezer to firm for 2-3 hours.
When ready to serve, remove from the pan, cut into squares, and enjoy.
