About this project
no-bake vegan cheeszcakes are so much fun to make and fairly easy. I follow a basic foundation for them which include, cashews, coconut oil, maple syrup and coconut cream, then you can create whatever flavour you like. The flavours are fun to experiment with.
With this cake I used fresh raspberries which gives it a delicious refreshing favour with a rich raw chocolate brownie base.
For the Toppings, get as creative as you like. I like to add chopped pistachio on the top. I used raspberries and strawberries, vegan meringue and coconut oil chocolate hearts. Check out my 'Toppings' for recipes
- Reasonably Priced
Prepare your cake tin with parchment paper at the bottom.
I like to use a 8 inch loose base cake tin, loose base tins make it easier to push the cake up, out of the tin and keeping it in tacked.
Place the almonds into the food processor and pulse till finely chopped, add the cocoa powder and pulse till combined.
Now add the soaked dates and combine till it starts to form a ball or a sticky crumb. Place into the prepared cake tin, press firmly and evenly to create your crust base and into the freezer till you need it.
Now to blend the filling, add the cashew nuts, juice of one lemon, maple syrup, melted coconut oil and softened coconut cream into a blender and blend till you get a smooth paste. Start adding the fresh raspberries a little at a time as the raspberries can make the mixture quite runny. Have a taste half way and add more for preferred taste. The mixture should be a nice batter type consistency.
Pour mixture into cake tin and place back in the freezer for about 2 hours to set. This does not need to be completely frozen, but firm to the touch.
Once the cake has set, carefully push the base up and lift the cake out. This takes a little patients as the cake tin is cold from the freezer. I use a tea towel and slowly pushing around the tin evenly.
Place on a serving dish and decorate as desired. Keep refrigerated and the cake can last for up to a week.