No-Bake Raspberry Vanilla Cheesecake
Vegan & Gluten-Free
Cheesecake may be good, but cheesecake with superfoods is even better!
This vegan no-bake cheesecake recipe has all the creaminess of a classic cheesecake but without dairy or added sugar. The homemade pie crust contains only 5 ingredients and makes for a delicious crumbly base.
But what gives this cheesecake an edge up against the rest is our Moon Balance Mix which contains powerful superfoods to support happy hormones.
Plus, it’s packed with nutrients from superfoods like maca root and the baobab— two plants that are naturally rich in vitamin C.
When it comes to healthy desserts, this one truly takes the (cheese)cake.
Raw Raspberry Vanilla Cheesecake
VEGAN, GLUTEN-FREE | Serves 9-10
2 tsp Moon Balance Mix
1 cup pitted dates
¾ cup almonds
½ cup oats
¼ tsp vanilla extract
A pinch of salt
4 tsp Moon Balance Mix
3 cups soaked cashews
1 ½ cups fresh raspberries
1 cup coconut oil
1 cup plant-based milk
¾ cup maple syrup
½ cup coconut yogurt
½ lemon, juice and zest
1 tsp vanilla extract
raspberries, coconut chips, cacao nibs (optional for topping)
Line a cake pan with parchment paper. Set aside.
Prepare the crust: In a food processor, pulse all of the ingredients until it forms a sticky dough.
Press it down evenly in the pan.
Prepare the cream: Place all of the ingredients in a food processor and blend until completely smooth.
Pour over the cream into the pan and freeze for 5-6 hours or overnight.
Garnish with your favorite toppings and store in the fridge until serving.
💚SUPER TIP: add 4 tsp Forever Beautiful to the cream for an even stronger berry taste and extra Vitamin c!