Raw Vegan Raspberry, Lemon and Coconut Cheesecake (refined sugar free, dairy free, guilt free)

After trying the most delicious raw vegan raspberry and vanilla cheesecake, and a raw vegan mocha cheesecake at London Vegfest, I had been itching to make one myself, and what a success it was indeed (if I may say so myself!)

These no-bake treats are undeniable winners; simple and easy to make, yet look impressive, not to mention they taste delicious, lighter than a usual cheesecake made with dairy, and fundamentally they're very nutritionally dense. As this recipe is raw, it provides optimum nutrition and living enzymes. Benefits from the following ingredients include; 
Activated cashews- cashews provide us with healthy fats ( heart healthy mono-saturated fats which promote good cardiovascular health), cancer preventing properties, hair, skin and bone health, prevent gallstones and aid weight loss. Activating nuts refer to the process of soaking nuts/seeds in order to increase their nutrition value, and make the nutrients a lot more readily available.
Coconut oil- one thing I can't get enough of is this nutritional powerhouse. It works wonders for hair and skin, maintains cholesterol levels, aids weight loss, boosts the immune system, and boosts metabolism. 
Raspberries- these delicious summer berries provide us with antioxidants, anti-inflamitory properties, high fibre content (essential for maintaing a healthy digestive system and reduces the risk of bowl cancer) while low in fat (aiding weight loss), maintains cardiovascular health thanks to its potassium content which helps maintain the heart beat and blood pressure, and a mood lifter as it's a rich source of Vitamin B and folic acid.
Lemon- provides us with bountiful benefits such as many antioxidants, healthy glowing skin, fights fatigue, anxiety and hypertension, boosts the immune system, acts as a weight loss aid and liver cleanser.

What's better than delicious dessert which is this good for you?

It felt like the success of this cheesecake tripled when every member in my family thoroughly enjoyed this vegan treat. Even my 15 year old, self-professed carnivorous brother loved it, which as you could probably imagine I was super happy about!

This was an absolute hit, and I would recommend it to anyone. Whether your cutting out dairy, refined sugar, looking for a healthy alternative, or fancy a light treat which will still satisfy your sweet tooth, give this a go and I'm sure (I hope)  you will not be disappointed.

*Disclaimer: credit goes to the amazing Sarah Britton of http://www.mynewroots.org/site as this cheesecake is predominantly based on her 'Raw Cashew Dream Cake' recipe, however I modified it slightly.

For the base, you will need:
1/2 cup raw almonds (50g)
1/2 cup medjool dates (90g deglet noors work too)
1/4 tsp. sea salt

For the filling, you will need:
1 ½ cups raw cashews, soaked for at least 5 hours, but overnight is best (210g)
Juice of 1- 1½ lemons
Lemon rind of 1 lemon
Seeds of 1 whole vanilla pod (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted (75g)1/3 cup agave nectar (approx. 110g)
1 cup raspberries (thaw completely if using frozen)

Instructions:
1. Pulse almonds, dates and sea salt in a food processor until they meet desired fineness. (For a finer base process longer). Test the crust by spooning out a small amount of mixture and rolling it in your hands- the ingredients should hold together. Spread out your crust mixture in a 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm up the coconut oil and agave in a small saucepan on low heat until liquid, whisking the two ingredients to combine.
3. Place cashews, coconut oil, agave, vanilla and lemon juice in a food processor and blend on highest powder until very smooth (this make take a couple minutes so be patient).
4. Pour about 2/3 of the mixture in a separate bowl for the time being.
5. To the mixture remaining in the food processor, add lemon rind. After processing together, pour the lemony mixture out onto the crust and smooth with a spatula.
6. Pour the remaining 2/3 of the mixture back into the food processor with the raspberries, and process together. Layer this mixture on top of the lemon one. Place in freezer until solid.
7. Remove cheesecake 30 minutes before eating. Run a smooth, sharp knife under hot water and cut into slices.

Hope you enjoy this recipe as much as I did!