We all love a delicious sweet treat, and even better when it’s healthy, right? This Raspberry Vanilla Cheesecake by Sarah Cobacho is the perfect dessert to enjoy eating guilt-free!
“You won’t believe how easy those little raspberry vanilla raw cheesecakes are to make! They last well in the fridge, so I love to make individual servings and take them out as I go for an instant delicious, and healthy dessert. I am about making nutritious food as easy as possible, so I’ve used Califia Farms Vanilla Oat Milk. I love that it’s fortified with calcium and vitamin D, two nutrients we need to give a little extra attention to when following a plant-based diet! It’s super creamy and brings a hint of vanilla to our desserts, perfect for healthy baking!” says Sarah Cobacho.
Prep Time30 minsCook Time30 minsTotal Time1 hr
For the crust:
1 cup almond
½ cup coconut flakes
½ cup Medjool dates
For the filling:
1.5 cup Califia Farms Vanilla Oat Milk
1.5 cup cashews
1 lemon juice
¼ cup maple syrup
1 cup raspberries (thawed if using frozen)
⅓ cup cacao butter
For the toppings:
Fresh raspberries
Coconut flakes
Method:
1Soak the cashews overnight or for 30min in boiling water
2For the crust, add the almonds, coconut flakes, and Medjool dates to a high-speed blender or food processor and process until the ingredients hold together when you press them
3Add the mixture to your mold, and press down to create a flat base. Place in the freezer while you prepare the filling
4Place the cacao butter nibs into a microwave-friendly dish, and microwave for 20 seconds at a time until melted
5To the blender, add the soaked cashews, Califia’s Vanilla Oat Milk, lemon juice, maple syrup, and melted cacao butter. Process until perfectly smooth
6Pour the mixture to fill approximately half of the remaining space in your mold. To achieve perfect layers, place the mold in the freezer and allow it to set for an hour before pouring the next layer
7Add the raspberries to your blender and process until smooth. Pour over the filling. Place in the freezer for 4 hours until solid
8Remove from the freezer 30 minutes before eating. Garnish with fresh berries, coconut flakes or any of your favorite toppings
[cooked-sharing]
Ingredients
For the crust:
1 cup almond
½ cup coconut flakes
½ cup Medjool dates
For the filling:
1.5 cup Califia Farms Vanilla Oat Milk
1.5 cup cashews
1 lemon juice
¼ cup maple syrup
1 cup raspberries (thawed if using frozen)
⅓ cup cacao butter
For the toppings:
Fresh raspberries
Coconut flakes
Directions
Method:
1Soak the cashews overnight or for 30min in boiling water
2For the crust, add the almonds, coconut flakes, and Medjool dates to a high-speed blender or food processor and process until the ingredients hold together when you press them
3Add the mixture to your mold, and press down to create a flat base. Place in the freezer while you prepare the filling
4Place the cacao butter nibs into a microwave-friendly dish, and microwave for 20 seconds at a time until melted
5To the blender, add the soaked cashews, Califia’s Vanilla Oat Milk, lemon juice, maple syrup, and melted cacao butter. Process until perfectly smooth
6Pour the mixture to fill approximately half of the remaining space in your mold. To achieve perfect layers, place the mold in the freezer and allow it to set for an hour before pouring the next layer
7Add the raspberries to your blender and process until smooth. Pour over the filling. Place in the freezer for 4 hours until solid
8Remove from the freezer 30 minutes before eating. Garnish with fresh berries, coconut flakes or any of your favorite toppings
Raspberry Vanilla Raw Cheesecake
Try this out: Quick and Easy Choc Breakfast Donuts by Nourish & Flourish Syd
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