Happy early Valentine’s day… or Galentines Day… or whatever holiday you like to celebrate with heart shaped treats and little paper cards. As I’ve written about many times before, Jack and I have this Chocolate Molten Cake Valentine’s tradition. This year I switched things up a bit and made this decadent yet mostly raw raspberry “cheesecake” slice. How cute are those layers!?
A few notes about this recipe – it takes a little time for each layer to freeze before you add the next, so be sure to make this either the morning of, or the day before you’re going to eat it. Other than the time it takes to freeze, this is a piece of cake to make.
I have two versions below – one version uses raw cashews for the white “cheesecake” layer and the other version uses vegan cream cheese. I wanted to offer these two options because one requires a fancy high powered blender to really cream the nuts out of those cashews and the second option will work with any blender.
Both versions also taste different – if you’re used to eating “raw” desserts you will love the cashew version. It has a fresh taste that I really like. Jack preferred option 2 which tastes a little more authentically like cheesecake. The topping was inspired by the raspberry chia jam that I make all the time – but instead of jamming it, I blended it the raspberries with chia seeds to create that bright pink layer.
Vegan Raspberry Lemon Chia “Cheesecake”
- 1 cup walnuts
- 3 soft Medjool dates, pitted
- ½ tablespoon coconut oil
- heaping ¼ teaspoon sea salt
- 1½ cup raw cashews, soaked 4 hours then drained
- ½ cup full fat coconut milk
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup fresh lemon juice plus 1 tablespoon zest
- 2 teaspoons pure vanilla extract or 1 vanilla bean, scraped
- ½ teaspoon sea salt
- 1 8 oz. package plain vegan cream cheese
- ½ cup full fat coconut milk
- ¼ cup maple syrup
- ¼ cup lemon juice
- 1 teaspoon pure vanilla extract or ½ vanilla bean, scraped
- 1 (12-ounce) bag frozen raspberries, mostly thawed
- ½ teaspoon fresh lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8×4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.
- In a high-powered blender (such as a Vitamix), blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from “Cheesecake” Option 2, above)
- In the blender (no need to wash between layers), combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Transfer to a bowl and refrigerate until ready to assemble. When the cheesecake layer is frozen and firm to the touch, pour the raspberry mixture on top and smooth until even. Freeze for 4 hours or overnight.
- When ready to serve, remove the cake from the freezer and let it thaw for 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for 15 to 20 minutes, until fully thawed and not icy. (If you’re not serving 8 to 10 people, re-freeze the remaining slices right after slicing.)
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.