A tart raspberry layer, a creamy “cheesecake” layer, and a gluten-free walnut crust make this easy vegan cheesecake recipe tangy, rich & delicious

Ingredients

Walnut Crust

1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

1½ cup raw cashews, soak 4 hours, then drain
½ cup full fat coconut milk
¼ cup + 2 tablespoons maple syrup
¼ cup fresh lemon juice plus 1 tablespoon zest
2 teaspoons pure vanilla extract
½ teaspoon sea salt

Cheesecake option 2: with Daiya cream cheese

1 (8 oz.) package plain vegan cream cheese
½ cup full fat coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 teaspoon pure vanilla extract

Raspberry Layer

1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds

Instructions

In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly
Line an 8×4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready
In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute)
Pour the filling over the crust and smooth until even
Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)
In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds
Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even
Freeze for 4 hours or overnight
When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan
Use a sharp chef’s knife to slice it into 8 to 10 slices
Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy
Re-freeze any remaining slices

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