Green Meal

Raspberry Cheesecake

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Raspberry Cheesecake

Dessert

This no-bake, dairy-free raspberry cheesecake features a date-almond crust and a creamy cashew filling, topped with a fresh raspberry purée. It's a delightful plant-based dessert that's both delicious and eco-friendly.

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Serves

⏱️

Time

30 min

☁️

CO2e

Cashews = 7 - 10kg CO2e

Let's cook it

Ingredients

Crust:

1 cups pitted dates
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3/4 cup raw almonds
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1 cups Graham or Digestive crackers
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Pinch of salt (optional)
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Filling:‍

3 cups raw cashews (soaked in hot water for 30 minutes)
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1 small lemon, juiced
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4 tbsp maple syrup (or date syrup)
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1 cup coconut cream
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Topping:

1 cup raspberries
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Almond milk (enough for the blender to cream it up)

Crust:

240 grams pitted dates
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105 grams raw almonds
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Pinch of salt (optional)
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Filling:

450 grams raw cashews, soaked in hot water for 30 minutes
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Juice of 1 small lemon
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60 ml maple syrup (or date syrup)
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240 ml coconut cream
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Topping:

125 grams raspberries
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Almond milk (enough for the blender to cream it up)

🗒️ Ingredients

Steps

1. Prepare the Crust: Combine crust ingredients in a food processor and blend until a dough forms. Transfer into an 8” cake mold and flatten. Cover with parchment paper and roll with a glass if needed. Transfer to the freezer while preparing the next layers.
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2. Prepare the Filling: Combine all filling ingredients in a blender or food processor and blend until smooth. Pour over the crust and freeze while prepping the topping.

3. Prepare the Topping: Blend raspberries with almond milk until smooth, then pour over the filling.

4. Freeze the entire cheesecake for 4-5 hours. Let it thaw for about 10-15 minutes before serving.

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