A tart raspberry layer, a creamy "cheesecake" layer, and a gluten-free walnut crust make this easy vegan cheesecake recipe tangy, rich & delicious.

Ingredients

• For almond crust:
• 1 1/2 cups coarsely ground almonds
• zest of 1 lemon
• 1/8 cup Puresweet Mayple (maple syrup sugar-free alternative)

• For raspberry cashew cream:
• 2 1/2 cups cashew nuts soaked in 3 cups of water for at least 2 hours, drained (keep the water!)
  3 cups raspberries
  1/2 cup Puresweet Mayple (maple syrup sugar-free alternative)

Instructions

1. For almond crust:
   Line the bottom of the cake pan/baking tray with greaseproof/baking paper. (optional) In a bowl, combine all crust ingredients and mix them well until everything is evenly distributed. Press the crust mixture into the cake pan/baking tray and compress it until you get an even layer.
   Refrigerate for at least 1/2 hour.
   
   
2. For raspberry cashew cream:
   In a food processor, blend the raspberries. Pass the pureed raspberries through a sieve into a bowl to remove the seeds. (optional) In a food processor (no need to wash it in between!), blend the soaked and drained cashew nuts until completely smooth. Add the raspberry puree and the maple syrup to the cashew cream, and blend until everything is well-combined. If the mixture is too thick, add the water you soaked the cashew nuts in, 1 tbsp at a time. I've added 12 tbsp in total (I don't recommend adding more than that). The final consistency of the cheesecake filling should be like a thick cupcake batter. Transfer the raspberry cashew cream onto the almond crust and smooth out the top.
   
   
3. Allow to set in a freezer overnight. 🤩