The Whole Food Plant Based Cooking Show
Classic Vegan Cheesecake
Calories: 493kcal
It’s holiday time and you need a great “crowd pleaser” dessert to take to that potluck party. Well, this is your recipe. It is sure to please even the most skeptical “foodie”! I mean really, who doesn’t love a classic cheesecake. It is festive looking and tastes even better than it looks. This recipe has the added bonus of being good for you. Oh my. Yes, I did say it is good for you. Can you believe it? A dessert as rich and delicious as this one can actually be healthy!
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Ingredients
Crust
- 1 cup raw almonds
- ½ cup dates
- ½ cup raisins
Filling
- 4 cups raw unsalted cashews
- 1 cup medjool dates
- ¼ cup lemon juice
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
- 2 cups almond milk or nut milk of your preference
Toppings
- 2 cups raspberries
- 3 medjool dates
- ½ cup water
Instructions
- Add crust ingredients to blender and blend until fine and starts sticking together.
- Press into a cheesecake pan (size of pan depends on how thick you want the cheesecake to be).
- Add filling ingredients to the blender and blend until silky smooth.
- Pour on top of crust and put into freezer for 4 hours.
- Blend the dates and water from the topping ingredients together in a blender
- Stir in the raspberries and pour over the top of cheesecake.
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Nutrition
Calories: 493kcal | Carbohydrates: 50g | Protein: 14g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Sodium: 75mg | Potassium: 749mg | Fiber: 8g | Sugar: 24g | Vitamin A: 42IU | Vitamin C: 9mg | Calcium: 143mg | Iron: 5mg
