Opis
This vegan baked raspberry cheesecake is a creamy and delicious dessert, perfect for any occasion.
Składniki
Skala
- 1 1/2 cups raw cashews, soaked
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons agave syrup
- 1/4 teaspoon salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Mix almond flour, melted coconut oil, agave syrup, and salt in a bowl to form a crust.
- Press the crust mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust.
- Dot the filling with fresh raspberries and gently swirl them into the mixture.
- Bake for 45 minutes or until the edges are firm.
- Let it cool, then refrigerate for at least 4 hours before serving.
Uwagi
- Soak cashews for at least 4 hours for a smooth texture.
- Use fresh raspberries for best flavor.
- Store leftovers in the fridge for up to 5 days.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 45 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Vegan
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 10g
- Sód: 50mg
- Kwasy: 15g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 3g
- Białko: 5g
- Cholesterol: 0mg
Słowa kluczowe: vegan baked raspberry cheesecake, vegan cheesecake, raspberry dessert, dairy-free cheesecake