No-Bake Raspberry Cheesecake
This raspberry no-bake cheesecake is the perfect sweet treat. It's made in a mini version, so one slice is the perfect amount, and it's healthy, vegan, gluten-free, and also raw!
Servings: 6 slices
Calories: 276kcal
Ingredients
for the crust:
- 1/4 cup pecans
- 3 Medjool dates
- dash of salt
for the filling:
- 1 cup cashews , soaked for 4+ hours
- 2 tablespoons coconut oil , melted
- 2 tablespoons almond milk (or water) , as needed
- Juice of 1/2 lime
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla powder (or extract)
- 1 batch raspberry chia jam*
- 1/4 cup chocolate chips , melted (optional)
Instructions
- Line the bottom of a 4" springform pan with parchment paper.
- In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute. Press the dough into the bottom of the springform pan and set aside.
- Place the filling ingredients (minus the jam) in the food processor and blend until high until smooth.
- Scoop half the filling into on top of the crust and smooth over with the back of a spoon. Spread a thin layer of raspberry jam on top of the filling, then top with the rest of the filling, top again with some jam.
- Place the cake back in the freezer for at least 5 hours, preferably overnight, until the cake is hard. Remove from freezer 30 minutes before serving. Just before serving, drizzle with melted chocolate then slice with a sharp knife and serve.
Video
Notes
* this recipe only uses 1/4 cup of jam. Feel free to swap out the chia jam with your favorite jam. Or make a batch and keep the leftovers – my personal recommendation!
Nutrition
Calories: 276kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 257mg | Fiber: 2g | Sugar: 18g | Vitamin A: 35IU | Calcium: 34mg | Iron: 1.7mg