Vegan Raspberry Cheesecake

With Nut Crust, Pistachio & Rose Petals (No-bake | Ultra creamy)

Nut Crust

Ingredients

• 1 cup (120 g) walnuts
• 1 cup (120 g) raw almonds
• ¾ cup (120 g) Medjool dates, pitted
• 1 tbsp melted coconut oil
• Pinch of sea salt
• Optional: ½ tsp cinnamon or orange zest

Instructions

1. Add walnuts and almonds to a food processor. Pulse until a coarse crumb forms.
2. Add dates, coconut oil, and salt. Blend until the mixture sticks together when pressed between your fingers.
3. Press firmly into the bottom of an 8-inch (20 cm) springform pan.
4. Place in the freezer while preparing the filling.

Raspberry Filling

Ingredients

• 2 cups (300 g) raw cashews, soaked 4–6 hours and drained
• ¾ cup (180 ml) full-fat coconut milk
• ½ cup (120 ml) maple syrup
• ¼ cup (60 ml) melted coconut oil
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1½ cups (180 g) fresh or frozen raspberries
• Pinch of salt

Instructions

1. In a high-speed blender, combine cashews, coconut milk, maple syrup, coconut oil, lemon juice, vanilla, and salt.
2. Blend until completely smooth and creamy (2–3 minutes).
3. Add raspberries and blend briefly until evenly pink and silky.

Tip: Pause if your blender heats up to maintain a thick, creamy texture.

Assembly

1. Pour the filling over the chilled crust.
2. Smooth the top with a spatula.
3. Freeze for 4–6 hours or overnight until firm.

Let sit at room temperature 20–30 minutes before serving.

Final Decoration

• 2 tbsp crushed unsalted pistachios
• 1–2 tsp edible dried rose petals
• Fresh raspberries
• Optional: fine lemon zest