Raw Raspberry Cheesecake

Eating berries is like eating pure happiness.

This is so quick and easy to throw together; I’m slightly embarrassed I didn’t try it sooner!

I would serve this desert to anyone, raw, vegan or not. It’s rich, creamy, tart, delicious and pretty.

I made simple modifications to a recipe found at Angelic Monkey.

If you want thick topping, double the topping ingredients. Remember though, it’s rich!

INGREDIENTS

Base

1 cup walnuts
1 cup sultanas, possibly more
1 tablespoon coconut oil

Topping 

1 cup raspberries, frozen
1 cup cashew nuts
2 tablespoons lemon
2 tablespoons sweetener (I used brown sugar, it’s all my pregnant tummy can take, you can use agave, maple syrup; whatever you prefer)
1 tablespoon coconut oil
Approximately 1/4 cup water

INSTRUCTIONS

Base

Blend all ingredients. Add more sultanas if required to ensure the base is sticky, rather than crumbly. Press this firmly into a dish.

Topping

Add all ingredients into the blender. Blend and slowly add dashes of water until you have achieved a “creamy” consistency; not too thin mind, you are making a cheesecake topping, not a smoothie!

Using a spatula, spread the topping on the base and pop in the freezer for 30 minutes.

Slice, serve, enjoy!

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2 Comments

  1. Anonymous

     /  April 11, 2012

    Try a bit of coconut oil in the topping. once it cools in the fridge the coconut oil should keep the topping from merely falling off the base. You will be able to slice it that way too and take it to parties, arriving with a cheesecake and not a puddle of purple ; )

    Reply

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