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Healthy Raspberry Vegan Cheesecake


There are very few things I've struggled to recreate as a vegan, 
however cheesecake was one of those things until now.  

This cheesecake recipe is simple, on the healthy side, and has the same firm texture of cheesecake. I will be using this recipe to make all different variations of cheesecake in the future (blueberry, blackberry, strawberry, peanut butter, etc). Ready for this awesome recipe?

 All of your family and friends are going to love it.

Ingredients

Crust:

1 cup rolled oats
¼ cup almond meal
1 cup Medjool dates, pitted
dash of water
1/2 tsp of Himalayan salt
1/2 tsp vanilla extract 

Filling:

1 cup cashews, soaked overnight
1 cup plant based yogurt plain (2 yogurt containers)
¼ cup maple syrup
2 Tbsp of date syrup 
1 1/2 Tbsp chia seeds
1 tsp vanilla extract
1/2 tsp Himalayan salt

 Raspberry Jam to cover the top of cheesecake

Instructions:

Soak Cashews overnight (don't skip this step)

Place all the ingredients for the crust in a blender combined until crumbly

Line a springform pan with parchment paper and evenly spread the crust dough with your fingers, pressing it down and up the sides. 

Preheat oven to 350F.

For the filling, combine all the ingredients in a high-speed blender (I used a Vitamix) and blend until you get a smooth consistency. 

Pour the filling over the crust and bake for 40-45 minutes at 350F until the top is golden

Once the cheesecake is baked, let it cool down and, lastly, add the raspberry jam on top.

For a different flavor of cheesecake, you could add in your favorite jam flavor to the filling or even make a peanut butter cheesecake! Plus fresh fruit would also be amazing as a topping. 


 I hope you enjoy making healthy raspberry vegan cheesecake & be sure to send a photograph or #thejaroudis if you do use the recipe! 


We love to see all of the recipes you've recreated from the blog.

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