This no bake, raw vegan raspberry cheesecake is an easy and healthy dessert perfect for Valentine's Day or any night of the week. It's gluten free, grain free, refined sugar free, and paleo.

I'm not a big baker. I don't eat a lot of what goes into most pies and baked goods.

More so, I don't like blindly cooking without being able to sample along the way to make sure the recipe is on track.

That's why I love this no bake vegan raspberry cheesecake. 

No bake and vegan mean that all of the ingredients are samplable through every step of the process.

I combined the walnuts, pecans, and dates for the gluten free crust, and thought it could use a little more richness and more binding, so in went some coconut oil.

Using natural ingredients for the filling like fresh raspberries, cashews, and coconut milk, I thought it could use some acid, so in went the lemon.

Not creamy enough, how about a little more coconut milk.

This is how I like to cook. A little of this. A little of that.

Sample and repeat if necessary.

Best of all, this raw raspberry cheesecake is dairy free.

With no refined sugar, I wouldn't judge if you ate this breakfast.

This recipe works as a healthier Valentine's day dessert.

There's no reason to send your loved one into a food coma after eating.

And let's be honest, there's nothing sexier than feeding someone fresh raspberries.

A Happy and Healthy Valentine's Day to you all!

No Bake Vegan Raspberry Cheesecake
{Paleo, Gluten Free, Dairy Free, Refined Sugar Free}

Ingredients

Crust

• 1 cup walnuts

• 1 cup pecans

• 1/3 cup dates (about 6)

• 1 teaspoon coconut oil, melted

• 1/4 teaspoon salt

Filling

• 1-1/2 cups + 1/2 cup fresh raspberries

• 2 cups cashews, soaked in hot water at least 2 hours

• 2-1/2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 2 tablespoons coconut oil

• 1/4 cup maple syrup (or honey if not vegan)

• 1/2 cup full fat coconut milk

• Salt to taste

Instructions

1. Place the dates in a small bowl, cover with warm water, and allow to sit for at least 10 minutes. Once soft, remove the pit and add to a high speed blender, along with the walnuts, pecans, coconut oil, and salt. Process until combined.

2. Take a 7" spring form pan and place the ground crust inside. Use your hands or a spatula to spread the mixture evenly across the pan.

3. Clean out the blender, and add 1-1/2 cups of the fresh raspberries, the drained cashews, along with the rest of the filling ingredients. Mix until smooth and creamy. Adjust seasoning if necessary.

4. Spread the filling on top of the crust and place in the freezer. Allow to set for about 2 hours. Remove from the freezer approximately 10 minutes prior to eating. Cut while still frozen. Top with the remaining raspberries.

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