No Bake Layered Vegan Cheesecake
This 10 ingredient No Bake Layered Vegan Cheesecake has a smooth, delicious taste with hints of raspberry and vanilla. The chocolate crust compliments the fruity tones, making this healthy treat an absolute must try!
Ingredients
For the crust:
- 1/2 cup dates
- 3 TBS coconut flakes
- 2/3 cup almond flour
- 2 TBS agave nectar
- 1.5 TBS coco powder
For the cheesecake
- 1 cup cashews
- 3 TBS coconut oil
- 3 TBS coconut cream
- 3 TBS agave nectar
- 1/4 cup orange juice
- 1/4 cup raspberries
Instructions
- Refrigerate a can of coconut milk overnight to use the coconut cream the next day. Soak cup of cashews in water overnight.
- Soak dates in hot water for about 15 minutes, then drain.
- Combine dates, coconut flakes, coconut oil, almond flour, agave, and coco powder in a blender and blend until it starts to form a ball. It should be firm enough to hold form.
- Press the crust to the bottom of your selected pan or preferred silicon molds. Place in the freezer while you begin working on the cheesecake.
- Drain the cashews. Open the can of coconut milk, and the liquid and the fat should be separated. Spoon out the hard, white coconut cream, and throw in a blender.
- Add the drained cashews, coconut oil, agave, and orange juice to the blender. Blend until smooth. Take the cheesecake pan out of the freezer and pour half of the cheesecake blend onto of the crust.
- Return the remaining cheesecake blend to the blender, and add the raspberries. Blend until smooth. Gently pour over the white cheesecake mixture in the pan. Freeze for two hours, then keep in the fridge. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.