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Dairy-Free Raspberry Almond Cheesecake

Recipe created by Almond Breeze Australia

Serves 8-10
Prep Time 3.5 hours + overnight soaking time

INGREDIENTS

  • 2 cups raw cashews, soaked overnight
  • Juice of 1 lemon
  • 1/2 cup Original Almond Breeze
  • 2 tbsp honey
  • 1 cup raspberries, frozen
  • 1/2 cup raspberries, fresh
  • 1 cup dry pitted dates, soaked overnight
  • 1/2 cup raw almonds

METHOD

  1. Line a 6 inch round spring-form tin with baking paper. Blend the dates and almonds in a food processor and press into prepared tin. Refrigerate
  2. Drain the cashews and blend them in a food processor with the lemon juice, almond milk and honey until smooth. Pour cashew mixture over the crust and spread evenly
  3. Place frozen raspberries in the food processor and puree. Top cheesecake with puree and freeze for at least 3 hours
  4. Before serving, let the cheesecake warm to room temperature and decorate with fresh raspberries
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