Raspberry Vanilla Cheesecake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml
Recipe type: Dessert
Cuisine: Vegan
Serves: 8-10
  • Crust:
  • 1 cup rolled oats (regular or gluten-free)
  • 1 cup dried figs or 1 cup Medjool dates
  • ¼ cup walnuts
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 3 Tbsp water
  • Filling:
  • 1 cup raw cashews (soaked overnight)
  • 250gr soy/coconut yogurt
  • ¼ cup maple syrup
  • 2 Tbsp chia seeds
  • ½ tsp vanilla extract
  • • • • • •
  • ¼ cup frozen raspberries
  • Toppings:
  • Strawberries
  • Pink Pitaya
  • Raspberries
  • Pomegranate
  • Coconut flakes
  1. Line your cake tin with parchment paper and preheat the oven to 175°C/ 350°F.
  2. Place the rolled oats into your high-speed blender and pulse a few times, until you have oat flour.
  3. Add the remaining crust ingredients and blend until you have a sticky dough.
  4. Evenly press the crust dough onto the bottom and sides of the cake tin.
  5. Rinse your cashews and place them, including the remaining ingredients (except for raspberries) into the blender. Blend for 1-2 minutes until you have a smooth filling.
  6. Pour half of the filling into the cake tin. Add the raspberries to the remaining half and blend again.
  7. Slowly pour the raspberry filling on the other so you have two layers.
  8. Place the cake tin in the oven and bake for 43-45 minutes. Let cool down completely and place in the fridge for 30 minutes before decorating with fresh fruit!
Recipe by The Tasty K at https://thetastyk.com/2017/02/05/raspberry-vanilla-cheesecake/