Anyone is up for a guilt-free cheesecake with raspberries? Gluten, lactose and refined sugar free, this healthy dessert with a raw base is still incredibly tasty!
Just a little reminder here before I go further: I am not allergic of any kind (lucky me!) and I don’t follow any particular diet. However, I love culinary challenges! And this time, I got quite an interesting one: a special wedding cake! My very good friend Fernanda is getting married next week with an amazing guy (yes amazing, he is a food lover!) and she asked me if I could come up with ideas regarding the desserts.
She wanted something that could suit all the guests at once, whether they were allergic to gluten, lactose, or would have diabetes issues. Quite a challenge indeed, since it is not easy to bake such a dessert for more than a hundred guests as you can imagine! So even if I was not of charge of baking the cake myself since the wedding will be in Portugal (quite far away from my little kitchen here in Sweden actually!), I tried to help my friend Fernanda and her sister Rita to find THE wedding cake they are dreaming about.
This means that I spent hours searching after ideas and made some tests in my kitchen, baking several versions of the cake (in a small size though), and eating them all afterwards (very important part of course). How hard is my life, seriously? Thinking about food and creating recipes… I couldn’t imagine better!
In the end, the big wedding cake is still a secret for everyone until next week but in the meantime, I am sharing with you a fantastic raspberry cheesecake that matches all the criteria (gluten, lactose and refined sugar free), which is even vegan and made with a raw base.
This is totally the kind of guilt-free cake you could possibly eat every day: the raw base is made of nutritious nuts and dates, the heavenly creamy inside with soy yogurt, natural vanilla and cashew cream, while the last layer is made of a lovely raspberry coulis topped fresh raspberies. Mmmmm…!
As an exotic alternative to this recipe, I also invite you to discover my raw mango coconut cheesecake on the blog. Between both raw cheesecakes, I admit I simply couldn’t choose my favorite one, so I suggest you simply go for the one that matches your mood of the day!
Before I leave you with the raw raspberry cheesecake recipe here, I just want to say a word to my amazing friends who are getting married next week in Portugal (I can’t wait to be there!). Fernanda, Jonas, I wish you a fantastic day with many memories, and above all I wish you a long amazing and crazy life with lot of fun and filled with love all the way throughout!
- ¾ cup (5 oz) fresh pitted dates
- 1 cup (5 oz) almonds
- ⅔ cup (2 oz) gluten free rolled oats
- ¼ - ⅓ cup water
- 1 tbsp coconut oil
- 1 cup (7 oz) soy yogurt
- 2 tbsp (30 ml) soy milk
- 1 vanilla bean
- ⅓ tsp agar agar
- 1 tbsp coconut sugar*
- ¼ cup (2.5 oz) cashew butter
- 2 cups (7 oz, 200g) raspberries
- 1 tbsp coconut sugar
- ½ tsp agar agar
- Fresh raspberries to decorate
- Put almonds in a food processor and pulse until finely chopped. Add the oats and dates together with coconut oil and water and pulse until a paste forms. Add more water if needed.
- Press mixture into a 8-inch (20 cm) spring-form pan (or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
- Whip agar agar with soy milk in a small saucepan and port to boil carefully on low-medium heat, stirring contently, about 2 minutes. Let cool.
- In the meantime, mix soy yogurt with cashew butter, vanilla seeds from the vanilla beans and coconut sugar.* Adjust coconut sugar if needed. Add in the agar agar soy milk immediately and mix well.
- Pour evenly onto the crust and store in the refrigerator for at least 2 hours (or in the freezer if you don't have so much time ahead).
- Mix raspberries and sugar together, add agar agar and port to boil carefully on low-medium heat, for about 2 minutes. Pour into the cake and let cool for 1 more hour in the refrigerator.
- Before serving, decorate with some fresh raspberries.