Summary

Ingredients

For the ground:

• 70 g almond (s)
• 40 g desiccated coconut
• 70 g soft apricots, pitted

For the filling:

• 230 g cashew nuts soaked for 8 hours
• 200 g coconut cream, the solid part the coconut milk can
• 60 g sweetener, for me: aave syrup
• 50 g coconut oil, melted
• 1 pinch (s) salt
• 0.25 teaspoon ¼ vanilla, ground
• 180 g raspberries, fresh or frozen, defrosted

Moreover:

• Coconut oil for the mold

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Instructions

1. Melt the coconut oil for the filling. Line a springform pan with baking paper. Brush the edge of the mold with a little melted coconut oil.
2. For the base, grind the almonds together with the desiccated coconut and apricots in a blender to a crumbly, sticky mass. Spread these on the bottom of the pan and press down well. Then place the springform pan in the freezer.
3. For the filling, strain the soaked cashews and put them in the blender along with the rest of the ingredients, with the exception of the raspberries. Crush the mass for at least 10-15 minutes until it has a smooth, creamy consistency. When it is more coarsely chopped, the consistency of the cake is somewhat gritty, but just as good in taste.
4. Pour half of the filling onto the cake base, spread lightly and place the tin in the freezer for another 30-45 minutes.
5. Add the raspberries to the rest of the cream and chop again. Spread the remaining filling on the frozen first layer, smooth it out and place the mold in the freezer for at least 45 minutes to set.
6. Then store the cake in the refrigerator for a creamy cheesecake consistency or enjoy slightly thawed from the freezer like an ice cream cake.
7. Note: The vegan cheesecake contains many healthy fatty acids and does not contain any refined sugar. The raspberries give the cake a fruity note and look just great in terms of color. To prepare the cheescake, you need a powerful mixer to chop the nuts. The longer and finer these are chopped, the creamier the cheesecake tastes.