Sweet and tart no-bake raspberry cheesecake

This Sweet and tart no-bake raspberry cheesecake is a rich and creamy plant-based dessert with a nutty date crust, luscious cashew-coconut filling, and a bright raspberry maple topping. Naturally sweetened and freezer-set, it’s a refreshing, no-bake treat that’s both indulgent and wholesome.

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Ingredients

SERVINGS:

Calories: 3360 Protein: 55.5 g

FOR THE CRUST

2 cups pecans
.25 cups walnuts
6 pitted Medjool dates
.25 cups unsweetened coconut flakes
pinch of sea salt

FOR THE FILLING

2 cups cashews (soaked in hot water for a couple of hours or overnight)
.33333 cups maple syrup
.5 cups full-fat coconut milk
.25 tsp. sea salt
2.5 tbsp. coconut oil (room temp)
2 tbsp. lemon juice

FOR THE TOPPING

1.0 cups raspberries
3 tbsp. maple syrup

Preparation

Boil water and soak cashews in it for a couple of hours—or overnight if you do not have a high-powered blender.
Pulse the crust ingredients in a food processor until it starts clumping.
Transfer the crumbled crust ingredients to a 6- to 7-inch pan, pressing down with your fingers to pack evenly across the bottom.
In a blender, combine the soaked cashews, maple syrup, coconut milk, salt, lemon juice and room-temperature coconut oil until smooth and creamy. Pour the filling over the crust.
Using a potato masher, wooden spoon or food processor, mash or pulverize the raspberries and maple syrup together. Add the mixture on top of the filling.
Cover lightly with plastic wrap then seal the top with aluminum foil. Freeze for 4-6 hours. Allow the cheesecake to sit at room temperature for 10-15 minutes before serving.