Description
A delicious vegan baked raspberry cheesecake that’s rich and creamy.
Ingrédients
L'échelle
- 1 ½ cups cashews, soaked
- 1 cup coconut cream
- ½ cup maple syrup
- 1 cup fresh raspberries
- ½ cup almond flour
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
- In a bowl, mix almond flour and melted coconut oil to form a crust.
- Press the crust mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust and smooth the top.
- Dot the top with fresh raspberries.
- Bake for 45 minutes, then let cool.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Store leftovers in the fridge for up to 5 days.
- Can be served with extra raspberries on top.
- For a firmer texture, freeze for 1 hour before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Vegan
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 10g
- De Sodium: 5mg
- La graisse: 18g
- Graisses Saturées: 14g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 3g
- La protéine: 4g
- Le taux de cholestérol: 0mg
Mots-clés: vegan, cheesecake, raspberry, dessert