Vegan Raspberry Chocolate Cheesecake

Vegan Raspberry Chocolate Cheesecake might be just the dessert you are searching for. Watching your figure? This gluten free and dairy free recipe has 470 calories, 9g of protein, and 31g of fat per serving. This recipe serves 12. For $1.94 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 hours and 10 minutes. 4970 people have made this recipe and would make it again. Head to the store and pick up almond milk, water, raspberries, and a few other things to make it today. It is brought to you by My Whole Food Life. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. If you like this recipe, take a look at these similar recipes: Vegan Raspberry Cheesecake, Raw Vegan Raspberry Cheesecake, and Raw vegan Vanilla raspberry cheesecake.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 1440 minutes

 

Ingredients:

1/3 cup almond milk

1 cup raw almonds

1 cup chocolate chips

1/3 cup coconut oil (softened)

3 T lemon juice (or juice of 1 1/2 small lemons)

1/2 cup maple syrup

8 medjool dates (pits removed)

1 1/2 cups raspberries (I used fresh, but you can probably use frozen as well)

2 cups raw cashews (soaked overnight)

1/2 tsp salt

1/2 tsp sea salt

1 cup raw walnuts

2 T water

Equipment:

food processor

frying pan

double boiler

Cooking instruction summary:

In a food processor, combine the crust ingredients. They will form into a loose dough. Grease a spring form pan with a little oil. Gently press the crust into the pan and set it in the fridge while you make the filling. In a food processor, combine all the filling ingredients until smooth. Pour the filling over the crust and set in the fridge overnight to set. The next day, melt the chocolate and milk using a double boiler method. Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesn't melt. Spread the chocolate on top until there is an even coat. Place the whole thing back in the fridge to firm up.

 

Step by step:


1. In a food processor, combine the crust ingredients. They will form into a loose dough. Grease a spring form pan with a little oil. Gently press the crust into the pan and set it in the fridge while you make the filling. In a food processor, combine all the filling ingredients until smooth.

2. Pour the filling over the crust and set in the fridge overnight to set. The next day, melt the chocolate and milk using a double boiler method. Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesn't melt.

3. Spread the chocolate on top until there is an even coat.

4. Place the whole thing back in the fridge to firm up.


Nutrition Information:

Quickview
469k Calories
9g Protein
31g Total Fat
44g Carbs
8% Health Score
Limit These
Calories
469k
23%

Fat
31g
48%

  Saturated Fat
10g
63%

Carbohydrates
44g
15%

  Sugar
30g
34%

Cholesterol
2mg
1%

Sodium
217mg
9%

Get Enough Of These
Protein
9g
18%

Manganese
1mg
71%

Copper
0.82mg
41%

Magnesium
125mg
31%

Vitamin E
3mg
24%

Phosphorus
233mg
23%

Fiber
5g
21%

Vitamin B2
0.33mg
20%

Iron
2mg
15%

Zinc
2mg
14%

Potassium
440mg
13%

Vitamin B1
0.17mg
12%

Vitamin B6
0.21mg
11%

Calcium
103mg
10%

Vitamin K
9µg
9%

Vitamin C
7mg
9%

Selenium
5µg
7%

Folate
27µg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.49mg
5%

Vitamin A
64IU
1%

covered percent of daily need
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Related Videos:

Vegan Ice Cream Cupcakes Recipe | Oreo Chocolate Caramel + Raspberry "Cheesecake" Cupcakes

 

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