Vegan raspberry cheesecake

I made vegan raspberry cheesecake slices and on this page I’m sharing the recipe. These raspberry cheesecake bars aren’t only vegan, they’re raw, sugar-free, soy-free and gluten-free too! So everyone can enjoy these raspberry cheesecake slices!

I love making vegan pies and cakes. Like my vegan Nutella Cheesecakes or my vegan Baileys cheesecakes. I like making my bakings allergy-friendly and suitable for every dietary wish. This vegan raspberry cheesecake is no exception. And like all the recipes on my blog they are free from added refined sugar.

Recipe vegan raspberry cheesecake

Ingredients (for 8 slices):
120 grams rolled oats
1 1/2 tablespoon cacao powder
4 big medjool dates, pitted
2 tablespoons coconut oil
200 grams cashews, soaked overnight or for at least 4-5 hours
170 ml coconut milk
150 grams dried raspberries
1 tablespoons coconut oil
Optionally: beetroot powder for a more pink color.

Put the rolled oats, cacao powder, Medjool dates and coconut oil in a food processor and blend until smooth.
Cover a baking tin with parchment paper and divide the mixture over the bottom. Press down with the back of a spoon. Save in the fridge.
Clean your food processor and put the cashews, coconut milk and coconut oil in. Blend until smooth. Optionally you can blend in some beetroot powder.
Spoon in 2/3 of the dried raspberries.
Divide the raspberry layer over the bottom layer and save in the freezer. Freeze for at least 1 hour, and defrost 10 minutes before serving. Sprinkle with the left-over dried raspberries.