Let me preface this recipe by saying this is a specialty recipe, for sure, but it can be simplified to be a snack, too! Feel free to omit the toppings altogether and/or just make one of the fillings instead of both. You can even make these into mini cakes by using a muffin tin instead. So many options!
RECIPE: Raw Vegan Layered Raspberry Mint Cheesecake
(crust adapted from Detoxinista, and filling adapted from My New Roots)
SERVINGS: 12
TIME: 2 HOURS + 2-6 HOURS FOR SOAKING
TASTE: TART & FRESH
Ingredients
Crust:
4c raw pecans
4T coconut oil
1/2C raw cacao powder
1/2C maple syrup
1/4t Himalayan pink salt
1/2t peppermint extract
Filling, bottom layer:
1.5c raw cashews, soaked for 2-6 hours
2 lemons, juice only (zest one and set aside for toppings)
1t pure vanilla extract (alcohol-free)
1/3c raw coconut oil, melted
1/3c raw honey, melted
Filling, top layer:
1.5c raw cashews, soaked for 2-6 hours
1-2 lemons, juice only (depending on how tart you like it)
1t pure vanilla extract (alcohol-free)
1/3c raw coconut oil, melted
1/3c raw honey, melted
1c raspberries, thawed
Toppings:
1/2 prepared crust, rolled into balls of varying sizes
1/2c frozen raspberries and raspberry bits
1 lemon, zested (from ‘filling, bottom layer’)
4-8 pieces fresh mint
Instructions
Blend pecans in a food processor or pulse in a high speed blender until broken down into fine pieces. Add the rest of the crust ingredients and blend until incorporated.
Set aside half of the crust for topping. Line an 8” cake pan with parchment paper, or coat with coconut oil, and press the crust into the pan creating an even layer on the bottom, working some of the crust up the sides. It doesn’t have to be even in height, just thickness. Place in the freezer to set while you prepare the filling.
Measure out raspberries for the top layer filling and set aside on the counter to thaw, then start making the bottom layer of the filling. Slightly warm coconut oil and raw honey until just melted. Drain and rinse soaked cashews and add to a high speed blender along with the rest of the bottom layer filling ingredients. Blend until smooth, then pour into the crust. Use a spatula to smooth the filling into an even layer, then place into the freezer to set for at least 30 minutes.
Once the bottom layer is set, start making the top layer of the filling using the same instructions in #3, adding the thawed raspberries when blending. Add the top layer filling on top of the bottom layer and smooth into an even layer with a spatula. Place in the freezer to set for at least 30 minutes.
Once cake is set, place toppings on the cake in any arrangement you’d like. Enjoy!