Hi. I'm Becky, and I love to eat. 

Raw Vegan Raspberry Cheesecake Tart

Raw Vegan Raspberry Cheesecake Tart

This raw, clean and yes, vegan, raspberry cheesecake tart ticks alllll the boxes. It starts with a sticky chocolate crust, it's filled with a creamy and sweet center and is topped with fresh, tart brightly colored berries.

All real, whole and natural ingredients make this dessert a healthy option so you can treat yo' self without derailing your nutrition goals.

As the tart requires a couple of steps that involve chilling the crust and soaking the cashews, you will need to likely split it up into a 2 day process or prep the first half in the morning, and finish it up in the evening. 

Try finishing the tart with strawberries or blueberries if you're looking for a change; or candied salted pecans if you want to turn this Summer treat into a Fall dessert. Enjoy.

Vegan Raspberry Cheesecake Tart

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Crust

  • 3 tbsp dark cocoa powder
  • 1 cup walnut pieces
  • 1 cup pitted dates
  • 2 tbsp warm water

Place pitted dates into the food processor (note, if your dates are hard, soak them in hot water for 30 minutes first). Process on high until broken into small pieces; you'll likely need to stop and scrape down the bowl a few times. Add in walnuts and repeat. Add in cocoa powder and water and process again on high until a ball of dough is formed. 

Line the bottom of a 8-9" tart pan with parchment paper. Transfer dough to the pan and press evenly to edges of the pan. Place in the freezer for 2 hours.

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Filling

  • 2 cups raw cashews, soaked 
  • 3 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract 
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 3 cup raspberries 

Place raw cashews into a large bowl and cover with boiling water. Allow to soak for a minimum of 2 hours, or up to overnight (place in the fridge if you're soaking them overnight). 

Once cashews are soaked, strain very well. Place into your food processor along with all other ingredients aside from raspberries. Process on high, stopping to scrape down the bowl a few times. The filling will eventually break down into a smooth cream; this will take 4-6 minutes of processing.

Once filling has come together, remove crust from freezer and spread filling evenly over crust with a spatula. Take raspberries, and starting in the center stand them on end working your way out in circles until the top is covered. 

Place cheesecake tart back into the fridge and chill for 4 hours before serving. 

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