Vegan Raspberry Cookie Crust Cheesecake



  • 8 Dark Chocolate Sea Salt Cookies (see link above)
  • 1 cup raw cashews, soaked in water at least 4 hours
  • juice of 1 lemon
  • ¼ cup coconut oil
  • 2 tbs agave
  • 2 tsp vanilla extract
  • ½ cup raspberries
  • dash of salt
  • optional-shredded coconut


  1. Use a blender or food processor to pulse cookies until they are crumbled.
  2. Use your hands to press crumbs into bottom of pie dish.
  3. Rinse and drain cashews. Blend all remaining ingredients together in blender until completely smooth. Pour into pie dish and spread until even. Sprinkle coconut flakes around edges (if using).
  4. Place in refrigerator (or freezer to speed it up) for at least 4 hours to let cheesecake set before serving.

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