Raw vegan raspberry cheesecake

This cake is called cheesecake because it’s made in the same way as a traditional cheesecake, but unlike it, it doesn’t contain cheese. Besides, there are no artificial sweeteners, but it’s very sweet thanks to dates. As a fruit ingredient, I chose raspberries, which fit perfectly. Since this cake doesn’t need to be baked, you can prepare it quickly and easily. Look for the recipe below.

Preparation time: 30 minutes + 6-12 hours to cool down
Servings: 8-12 slices

Crust ingredients:
1 cup almonds, raw or roasted
1 cup dates, chopped into small pieces, pitted
a pinch of salt

Filling ingredients:
3 cups cashews, soaked for 2-3 hours, and strained
⅓ cup unsweetened almond milk
⅓ – ½ cup agave syrup
1 tsp vanilla extract
a pinch of salt
2 cups raspberries

Decoration (optional):
dark vegan chocolate pieces
1-2 cups raspberries
fresh mint leaves

Instructions:
1. Put the almonds, dates, and salt in a blender, then blend until you get a crust mixture.
2. Spread the resulting mixture evenly in a round pan, lined with baking paper.
3. Wash the blender, then put the cashews, agave syrup, unsweetened almond milk, vanilla extract, and salt into it and blend everything until you get a creamy filling. After that, add the raspberries to the filling.
4. Pour the filling over the crust and sprinkle dark vegan chocolate pieces or place fresh raspberries on top.
5. Leave the cheesecake in the freezer to harden for about 6 hours or overnight.
6. Serve and enjoy.