DIRECTIONS

  • In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8×4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.
  • In a high-powered blender, blend the vegan cream spread, coconut milk, maple syrup, lemon juice and vanilla until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours.
  • In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
  • When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

cook it with

INGREDIENTS

Walnut Crust

  • 1 cup walnuts
  • 3 soft Medjool dates, pitted
  • ½ tablespoon coconut oil
  • heaping ¼ teaspoon sea salt

Cheesecake cream cheese

  • 1(8 oz.) package plain vegan cream cheese
  • ½ cup full fat coconut milk
  • ¼ cup maple syrup
  • ¼ cup lemon juice
  • 1 teaspoon pure vanilla extract

Raspberry Layer

  • 1 (12-ounce) bag frozen raspberries, mostly thawed
  • ½ teaspoon fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds

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