Vegan Lemon Raspberry Cheesecake

Finding a tasty vegan cheesecake can be hard to do.  Finding a tasty vegan cheesecake that doesn’t contain a bunch of processed products can be even harder.  With a search engine, I went seeking.  I ended up narrowing my search to just images, because if the picture didn’t look appetizing, I wasn’t bothering to read the recipe.  If the pictured cheesecake was thin or runny, I kept going.  If it looked like a stereo-typical vegan dessert (you’ve seen those, haven’t you ~ the ones people wrinkle up their noses at during potlucks and keep going?) then I didn’t click on the picture to see the rest of the info.

I finally found this one.  The picture was mouthwatering!  My stomach growled over it ~ and it didn’t have any funny ingredients.  I printed it out for trial.  However, the mix in the blender was SUPER sour (I always taste new recipes as I go to ensure success.)  I had to add extra stuff just to make it not pucker my whole face!  (I chatted online with the recipe creator who said that was what she was trying to make, because she loves tart things.  So, if that is your taste preference, check out her version.)  Even after extra thickening and sweetening, it had to be partially frozen to be thick enough to slice.  It was certainly edible (and nobody turned down a second piece, except my fussiest eater who only ate 1 bite and surrendered his first piece to ME!), but it wasn’t exactly what I was going for.

You know what’s coming next, don’t you?  At least you do if you’ve been reading my blog for very long.  Time for revamping into my own thing!  (I did shamelessly use Kier’s version of the crust ~ thank you…it was too good and didn’t need any changing.)

Now, this was more like it! (Tell me if this makes your mouth water when you see it.  Please…no licking the computer screen.)

Granted, this makes a HUGE cheesecake, so you might want to only make this when company is coming over.  But then again, have you ever wished for less decadent dessert leftovers for later?  Me, either.  I do suggest cutting this into 16 pieces at least.  We cut it into 12 and it was almost too much ~ too rich even for our family of sweet tooths.  (Although, nobody left a morsel behind on their plates…they just held their very full stomachs and laid around the living room like so many inert statues for a while afterwards.)

If you wish to make a smaller version, you can cut the crust in half and the filling into a third, but it won’t come out as thick as pictured above.  It will fit nicely into a 10″ pie plate then.

Vegan Lemon Raspberry Cheesecake  ~ 9” x 13”

 Crust ~

  • 2 c. walnuts
  • 1 c. almonds
  • 20 pitted dates
  • 1 tsp. vanilla
  • 1/8 tsp. salt

Filling ~

  • 3 cans of Thai organic coconut milk – full fat, thoroughly chilled ***
  • juice of 3 small lemons (about 8-9 T.)
  • 3/4 c. honey or other liquid sweetener
  • 3 c. raw cashews (may be soaked 4-8 hours)
  • 1 1/2 tsp. pure stevia powder
  • 1 T. vanilla
  • 3/4 tsp. salt

Topping ~

  • 2 12-oz packages of frozen raspberries, thawed
  • 1/2 c. evaporated cane juice crystals or other sweetener

In food processor, whiz nuts until finely chopped.  Add dates, vanilla, and salt and pulse until well mixed.  This can be a time-consuming process.  If your food processor isn’t very big or isn’t very efficient, try doing half of the recipe at a time.

Press the nut-date mixture on the bottom and up the sides of a 9” x 13” glass pan.  To see if there are any thin places, hold the pan up, tipped toward a window.  Press mixture toward any places that need more coverage.  Set aside.

Carefully spoon out the thickened coconut cream from the top of the cans of chilled coconut milk and place in a high powered blender.  Reserve the liquid for other uses, such as smoothies.  (If you do not have a strong or a big enough blender – 56 oz. – blend in two batches.)  Place remaining filling ingredients into blender in order listed so that the coconut cream turns into a liquid to help blend up the cashews.  Blend until smooth with no tiny pieces of cashew remaining.  Pour into prepared crust, cover, and refrigerate overnight or for 8 hours.

Pour thawed berries into a glass bowl and sprinkle cane juice crystals over the top.  Mix until the crystals dissolve, breaking up the berries into a saucy topping.  Chill.

Cut and serve the cheesecake, spooning the raspberry sauce over the top of each piece as desired.  Or you may top the whole cheesecake with the berries and serve.

***Addendum:  I made this yet again, because we love it so much.  I used some less expensive, but still organic coconut milk.  It failed!  Well, it wasn’t a total failure, but close enough.  It was grainy, too moist, and not as flavorful.  I most highly recommend Thai organic canned coconut milk for the proper results.

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