Vegan Raspberry Cheesecake Slice

Welcome to Gluten Free Aussie Vegan.

Well, it’s summer time here and as such it puts you in the mood for cold, refreshing sweets. Which leads me to this delicious vegan cheesecake. This takes a little time getting everything blended/whipped/processed, but once you mix it and freeze it…the end results are SOOOOO tasty and worth the wait.

Give yourself a treat and try this delicious Vegan Raspberry Cheesecake slice which naturally is gluten free.

Recipe

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Vegan Raspberry Cheesecake Slice

Course Dessert, Snack

Keyword cheesecake, raspberry, slice

Prep Time 50 minutes minutes

Freeze Time 3 hours hours

Servings 8 Thick slices (though you can get more if sliced thinner)

Ingredients

Crust:

• 1/2 cup Pecans
• 3/4 cup Oats *See Note
• 1 cup Medjool Dates (fresh is best)
• 1/2 tsp Cinnamon
• pinch of Salt

Filling:

• 1 1/2 cups natural Cashews (soaked overnight or 1-2 hours in boiling water, then rinsed and drained)
• 1 can Full-fat Coconut Cream (chill in fridge overnight so cream separates)
• 1/4 cup Coconut Oil
• 1/4 cup Maple Syrup
• 1 juice of 1 Lemon
• 1 Tbsp Lemon zest
• 1 tsp Vanilla Extract

Raspberry Swirl

• 1 cup Raspberries
• 1 Tbsp Maple Syrup

Instructions

• NIGHT BEFORE: Soak the Cashews overnight and rinse and drain. If you don’t have enough time to do that then boil them for 1-2 hours then rinse and drain.
  
• Line a 20cm x 20cm baking pan/dish with baking paper
• Add the Oats (see note), pecans, dates, cinnamon and salt into a food processor and blend till the mix becomes sticky and dough like forming a ball. If you find the mix a bit too dry and not sticking well then you can add a little water.
• Press the dough into your prepared pan/dish until it coats the bottom in an even layer. Place in the freezer to start firming up whilst you prepare the rest.
• Give the food processor a quick rinse then add in the drained, soaked cashews and blend until smooth. If you don’t have a high speed processor you might find it stays a bit grainy and takes a little bit to blend smooth so I added in a little bit of water to help the process. Set aside.
• If you have chilled your can of Coconut Cream in the fridge overnight you will find when you open it, the cream will have separated from the coconut milk and risen to the surface. This is good cos it’s just the cream we need now to be scooped out and put into a mixer bowl. If you don’t separate then it won’t whip well.
• Blend the coconut cream until you get a whipped cream consistency.
• Add in the coconut oil, maple syrup, lemon juice, lemon zest, and vanilla and continue to whip until well combined.
• Fold your blended cashews into the whipped coconut cream mixture and gently fold it through.
• Take the prepared dish with the base, out of the freezer and pour the cashew/coconut mix over the top of the nut/oat base.
• In a food processor or blender, place your raspberries and maple syrup and blend till pureed and combined. Spoon the raspberry mixture over the top of the cheesecake layer.
• Using the sharp tip of a knife or a skewer, you can make little swirls through the raspberry mix, or even do the figure 8 till you get the swirly look how you like.
• Place your vegan raspberry cheesecake slice into the freezer for 2-3 hours so that it firms up.
• Once firm you can slice it into pieces and serve.

Notes

If you live in Australia the majority of oats are not classified as Gluten Free…. HOWEVER in recent times Coles has started stocking a brand of imported Oats that are for all intents and purposes gluten free. (The USA and UK oats all tend to be gluten free ) The brand I use without reaction is  Bob’s Red Mill Quick Cooking Oats. This would also possibly be found at health food shops. If you’re worried that you might still have a reaction to the oats and would rather use a substitute then swap the oats out for walnuts instead.