Name: Recipe for Raspberry Cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup raw nuts (almonds, cashews, pecans or walnuts); 1 cup pitted dates; 2 tablespoons flaxseed meal; 1 tablespoon coconut oil; 1/2 cup raw cashews, softened, see notes below*; 1 cup coconut cream, refrigerated, see notes below**; 1/2 cup raspberry preserves; 1/4 cup maple syrup; 1 tablespoon coconut oil; 1/2 tablespoon raspberry extract; 1/2 teaspoon pure vanilla extract; Sea salt, to taste

Recipe for Raspberry Cheesecake

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Recipe for Raspberry Cheesecake is loaded with healthy nutrients while being void of gluten, dairy and refined sugar. Naturally sweetened!

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12 1x

Ingredients

FOR THE CRUST:

1 cup raw nuts (almonds, cashews, pecans or walnuts)
1 cup pitted dates
2 tablespoons flaxseed meal
1 tablespoon coconut oil

FOR THE RASPBERRY CHEESECAKE FILLING:

1/2 cup raw cashews, softened, see notes below*
1 cup coconut cream, refrigerated, see notes below**
1/2 cup raspberry preserves
1/4 cup maple syrup
1 tablespoon coconut oil
1/2 tablespoon raspberry extract
1/2 teaspoon pure vanilla extract
Sea salt, to taste

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Instructions

CRUST INSTRUCTIONS:

To a food processor, add the raw nuts, dates, flaxseed meal, coconut oil and combine on high for 2-3 minutes. Scraping down the sides as needed. Pulse a few more times until the mixture is even.
Press firmly into the bottom of 12 cupcake liners.

RASPBERRY CHEESECAKE INSTRUCTIONS:

In a high speed blender, add the softened cashews, the refrigerated coconut cream, raspberry preserves, maple syrup, coconut oil and both the raspberry and vanilla extract.
Blend for 1-2 minutes until the filling is creamy and smooth.
Pour gently into the crust and place in the freezer for 1-2 hours or until hardened.
To eat, pull them out of the freezer a few minutes early and then enjoy. Store the rest in the freezer until you’re ready to eat.

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Notes

* CASHEWS: Prepare 1 cup of boiling hot water and place the cashews to soak in the water for 30-60 minutes. As they softened, they will be easier to make smooth for the raspberry cheesecake filling.

** COCONUT CREAM: The prep work to make these cheesecakes takes a bit more time. Be sure to place your coconut cream overnight in the fridge so you can scrape off just the white dense portion for the cheesecakes.

Find it online: https://cleancuisine.com/recipe-for-raspberry-cheesecake/

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Recipe for Raspberry Cheesecake

Ingredients

Instructions

Notes