The Best Vegan Cheesecake In The World (Flour-free, Gluten-free)

We all love pie! Why hide this?!

Pies are the most popular recipes on my website, and it’s understandable: I always try to cook something special, heathy, beautiful and tasty for you.

Apparently, I’m doing a good job.

Every experienced vegan knows how to cook a cheesecake. 

Almost always it is a cold pie whose life ends outside the refrigerator, not always because it is quickly eaten, but because it simply melts.

You often ask how you can make a cheesecake that doesn’t melt and can be easily transported without using thickeners.

Today I will reveal to you a secret (not so secret anymore, hehe) recipe for a completely fantastic raspberry cheesecake that meets all your requirements:

1. Does not melt
2. Healthy
3. Contains a very small amount of sweeteners in the form of dates and agave
4. The taste and appearance resembles a real cheesecake
5. It consists of very “budget” ingredients, which can be found in almost any home
6. It’s very quick to prepare

When this recipe was tested, and the pictures of the results were taken, I already knew that its name simply had to reflect all the amazing features that it possesses.

Such a modest name, really!

This is how the “World’s Best Raspberry Vegan Cheesecake” was created.

I can already see the surprised faces of your friends and relatives.

This pie will make you the head chef of your circle. I guarantee it! This is a killer!

Ready? Set? Let’s go cooking!

We will need:

For the base

1/4 cup almonds (60 ml.)

1/4 cup cashews

1/3 cup gluten-free oats

3 dates

1 tbsp. coconut oil

For the cream

1 1 / 3 cup cashews

5 dates

8 tbsp. lemon juice

3 tbsp. agave or honey without a strong odor

1.5 cups soy or almond milk (can be replaced by milk)

Raspberries for filling and decorating (I use frozen and fresh)

Preheat the oven to 150C / 300F

Grind the nuts and oats for the crust.

Add the dates.

You should get a homogeneous mix. Cover the mold with it.

I use a silicone mold with a diameter of 18 cm (7 in).

Mix everything for the cream. Do not forget to soak the nuts for 3 hours before grinding, so they will become softer and you will not break the blender by overheating it.

Pour part of the cream mix over the base, then add raspberries.

Now cover it with the rest of the cream.

Put it in the oven for 15-20 minutes. Remember that the oven mode should be chosen so that only the top of the cake will be baked (convection).
The cake will rise slightly and a slightly noticeable dense crust will appear. Do not overcook the pie or it will burn.

Take the cake out of the oven and cool, then put it in the refrigerator for 2 hours or until it completely cooled, and it becomes easier to get out of the mold.

Done! The best raspberry cheesecake in the world right in front of you!

Bon appétit!