Introduction from Josh:
It's fair to say that Pamela is a little famous for her raw cheesecakes around these parts. And I think, this time around, we may have just stepped things up a notch.Fun fact: Pamela sent me this cheesecake recipe YESTERDAY. I got so excited when I saw it, I cancelled one of my own articles to put it live on the blog today.
Guys, let's get serious. My advice can wait. We've got some serious cheesecake making to get on with.
Raw Raspberry, Vanilla & Cacao Cheesecake
Serves 8 - 10
For the base:
- 1/2 cup gluten free oats
- 1/2 cup walnuts
- 3 tbsp organic flaxseed
- 3 tbsp desiccated coconut
- 3 tbsp cacao powder
- 1/2 cup dates, soaked in water for ten minutes
- 2 tbsp coconut oil, melted
- 1 tsp vanilla powder or vanilla extract
For the filling:
- 1 x 400g can coconut milk, left in the fridge overnight
- 1 cup cashew nuts, soaked overnight
- 4 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 4 tbsp maple syrup
- 1 cup fresh or frozen raspberries
For the cacao drizzle:
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tbsp cacao powder
1). Place the oats, walnuts and flaxseeds in a blender and whizz up until you have a crumb mixture. Drain the dates then add to the blender along with the other ingredients. Blend again well until everything combines to become a slightly sticky chocolate mixture. Press this into a 20cm loose-bottomed cake tin and smooth out evenly to cover the base. Freeze while you make the filling.
2). Scrape the thick coconut cream from the top of the can into a blender. Rinse and drain the cashews then tip into the blender along with the coconut oil, vanilla and maple syrup. Whizz up until thick and smooth. Now pour out just over half of this mixture into a bowl or jug and set aside. Add ¾ of the raspberries to the blender and whizz up with the remaining mixture until smooth and a bright pink colour.
3). Remove the cake tin from the freezer and spoon a bit of each mixture into the tin until it has all been used up, then use a knife to swirl and create a marbled effect. Place some raspberries around the side then return to the freezer for at least 4 hours to set.
4). When you’re ready to serve, remove the cheesecake from the freezer 10-15 minutes beforehand and carefully push out from the tin onto a plate. Gently melt the coconut oil and maple syrup in a small pan, then remove from the heat and whisk in the cacao powder. Now drizzle this over the cheesecake - this will harden quickly. Now slice up, serve and enjoy! Keep remaining cheesecake slices in the freezer for up to 1 month.
This recipe was made by Pamela Higgins! If you want more from where this delicious easy vegan cheesecake recipe came from, check out our dedicated recipes section where we post new and exciting healthy vegan recipes all the time!