Indulge in a dessert that’s not only a feast for the eyes but also a guilt-free delight for your taste buds! This Vegan Gluten-Free Raspberry Vanilla Cheesecake is a luscious blend of creamy cashews, tangy raspberries, and the sweetness of maple syrup, making it the perfect treat for any occasion. Whether you're hosting a gathering or simply craving something special, this cheesecake promises to impress everyone at the table. With a prep time of just 25 minutes and a total time of 1 hour and 25 minutes, you’ll be savoring this delectable dessert in no time. Ready to elevate your dessert game? Let’s dive into the recipe!
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups cashews
- 1 cup raspberries
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free oats
- 1/4 cup coconut oil
Instructions
- Soak the cashews in hot water for 30 minutes to soften them completely, which will ensure a smooth and creamy cheesecake texture.
- Prepare the crust by placing gluten-free oats in a food processor and pulse until they become a fine crumb consistency.
- Add melted coconut oil to the oat crumbs and mix until the mixture becomes slightly sticky and can hold together when pressed.
- Line a 8-inch springform pan with parchment paper and press the oat mixture firmly into the bottom to create an even crust layer.
- Drain the soaked cashews and rinse thoroughly with cold water.
- In a high-speed blender, combine the cashews, coconut cream, maple syrup, vanilla extract, and half of the raspberries. Blend until completely smooth and creamy.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Gently fold the remaining raspberries into the top layer, creating a marbled effect.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, let the cheesecake sit at room temperature for 10-15 minutes to soften slightly.
- Garnish with fresh raspberries and a drizzle of maple syrup if desired before serving.
Tips
- Soaking Cashews: For the creamiest texture, soak the cashews in hot water for at least 30 minutes. This step is crucial for achieving that smooth cheesecake consistency.
- Crust Consistency: When processing the gluten-free oats, ensure they are ground to a fine crumb. If the mixture feels too dry, add a little more melted coconut oil to help it stick together.
- Marbled Effect: To create a beautiful marbled effect with the raspberries, gently fold them into the cheesecake filling instead of blending them completely. This will give your cheesecake a stunning visual appeal.
- Setting Time: For best results, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set perfectly.
- Serving Tip: Before serving, let the cheesecake sit at room temperature for 10-15 minutes. This will soften it slightly, enhancing the flavors and making it easier to slice.
- Garnishing: Elevate your presentation by garnishing with fresh raspberries and a drizzle of maple syrup right before serving. This adds a pop of color and an extra touch of sweetness!
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
