Raspberry Cheesecake
Whoever said healthy desserts can’t be delicious clearly hasn’t tried this raspberry cheesecake yet! Made with fresh raspberries, coconut cream, and a touch of honey, this cheesecake is a guilt-free treat that will satisfy your sweet tooth without packing on the pounds. The juicy bursts of raspberry goodness perfectly complement the creamy, decadent cheesecake filling. It’s the perfect dessert for any occasion, whether you’re entertaining guests or just treating yourself after a long day. So go ahead and indulge – this healthy raspberry cheesecake won’t disappoint!
Raspberries are not only delicious and can be added to your favorite yogurt, smoothie or dessert, but they are also loaded with antioxidants. Antioxidants are essential in fighting off harmful molecules that can cause damage to our bodies over time. In addition to being low in calories, raspberries are a great source of fiber, which helps promote good digestion and can leave us feeling fuller for longer periods. Plus, they contain essential vitamins and minerals such as Vitamin C, which supports a healthy immune system. So, next time you’re looking for a healthy snack or dessert option, consider grabbing a handful of raspberries for a sweet treat that will do your body good.
Why You’ll Love It
It’s a vegan dessert means you can indulge guilt-free, without worrying about any negative impact on animals or the environment.
Not only is it healthier and more sustainable than traditional cheesecake, but it’s also super easy to make at home.
Raspberries are packed with vitamins, antioxidants, and fiber that can provide some amazing health benefits.
Recipe Cost Breakdown
1 ½ cups organic cashews: $1.83
2 tbsp. lemon juice: $0.32
5 tbsp. coconut cream: $0.82
¼ cup honey: $1.44
½ tsp. vanilla extract: $0.62
1 box of organic raspberries: $1.28
For the crust
4 cups raw cashews: $2.44
¾ cups dates: $3.52
1 tbsp. coconut oil: $0.02
1 ½ cups shredded coconut: $1.89
¼ tsp vanilla extract: $0.31
Total Cost: $14.49
What You’ll Need
Ingredients
Adjust Servings
| 1 ½ cups organic cashews, soaked overnight (or for a few hours) | |
| 2 tbsp. lemon juice | |
| 5 tbsp. coconut cream | |
| ¼ cup honey | |
| ½ tsp. vanilla extract | |
| ½ tsp. lemon zest | |
| 1 box of organic raspberries |
For the crust
| 4 cups raw cashews | |
| ¾ cups dates, pitted and chopped | |
| 1 tbsp. coconut oil | |
| 1 ½ cups shredded coconut | |
| ¼ tsp. Salt | |
| ¼ tsp vanilla extract | |
| Optional: Chocolate Drizzle |
