Raspberry Raw Vegan Cheesecake – A Scrumptiously Healthy Dessert

Insanely delectable with mouth-watering flavors, the raspberry raw vegan cheesecake is a wonderful delight. It perfectly combines the goodness of raspberries, cranberries, and strawberries to satiate the craving for a healthy organic dessert. The yummy, creamy factor that lies between its delicious layers is the blend of cashews and raw cacao butter that gives a luscious flavor and texture to this amazing vegan dessert. So, let’s learn the perfect recipe of this amazing raw food dessert that would be free from gluten and refined sugar. 

  

Ingredients:

For Base Preparation:

• 1 cup pecans

• 1 cup dried cranberries

• 1 cup walnuts

• 3 teaspoonful of hot water 

For Cheesecake Layer Preparation:

• 2 cups of raw cashews soaked in hot water for 3 hours or overnight 

• 2 teaspoonful of lemon juice

• ½ cup raw cacao butter

• ½ cup of organic raw coconut nectar (act as a sweetener)

• 1 cup of strawberries (fresh and juicy)

• 1 cup of raspberries (fresh with stems removed)

• 1 teaspoonful of vanilla extract (for flavoring)

Directions for Preparation:

1. Soak the raw cashews in hot water and keep it in the refrigerator for 4 hours or more. You can leave the cashews overnight also if you have enough time before serving this appetizing cake.

 

2. Line a loaf pan with parchment paper and ensure that the paper sticks adequately all around the pan. It makes easier for you to take out the cake once, it is prepared. 

How to make the juicy cheesecake base

1. In a food processor, take equal quantities of pecans and walnuts and grind until a fine mixture is obtained. Now, add the cranberries to the mixture and grind until the crumbs appear. Add 3 teaspoonful of hot water (1 teaspoonful at a time) and grind until the mixture becomes sticky.

 

2. Switch off the processor, and scoop out the mixture on the bottom of loaf pan.

3. Firmly and slowly press the mixture to form a layer and set aside the pan.

 

4. Rinse the food processor well.

How to make the cheesecake filling for middle layer

1. Rinse the soaked cashews and put them into the food processor. Grind them until fine crumbs appear.

2. Now, add 2 teaspoonfuls of lemon juice, ½ cup raw cacao butter, 1 teaspoonful of vanilla extract and ½ cup of raw coconut nectar into the finely crumbed cashews.

3. Grind the mixture to make a smooth paste out of them and scoop out 2/3rd of this mixture on the top of the juicy base.

 

4. Add the fresh strawberries into the remaining 1/3rd of the mixture and process to make a puree. Pour this puree over the middle layer. 

5. After this, intersperse the raspberries evenly on the top of the middle layer and press gently so that they sink into the middle layer of the cheesecake. 

6. Now, keep the loaf pan into the refrigerator for nearly 3 hours to make it ready to serve.

 

7. Before serving, take out the cake and set aside for 30 minutes to let it defrost.

 

8. After 30 minutes of defrosting, take out the parchment paper carefully around the cake and serve it cool. 

The scrumptious raspberry raw vegan cake is one of the favorite raw food dessert recipes in Malaysia and taking a bite of this super delicious dessert would certainly satiate the sweet desire of a health conscious person.