Can I make the vegan yogurt-raspberry cheesecake without raspberries?

Yes, if you don't have raspberries or don't like raspberries, you can omit them or replace them with, for example, strawberries or blueberries.

Can I make the vegan yogurt-raspberry cheesecake without cashews?

No, the cashews are an important ingredient for this recipe. You cannot replace them with, for example, almonds or walnuts.

What is a nice side dish with this cheesecake?

A scoop of vanilla ice cream or a dollop of coconut whipped cream goes well with this cheesecake. You can also serve some extra raspberries or other fruit.

Vegan yogurt-raspberry cheesecake without oven

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30min + 1 night in the fridge

•

Easy

A simple and delicious cheesecake! A base of hazelnuts and dates, creamy vegan cream cheese filling, coconut whipped cream, and some raspberries on top.

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Ingredients

What do you need?

Quantity:

Base:
80 ml coconut oil
200 g roasted hazelnuts
Pinch of salt
6 pitted Medjool dates

Filling:
300 g cashews, soaked in cold water for 1 night and rinsed
600 g coconut yogurt
4 tbsp coconut oil
1 tsp salt
80 ml agave syrup
2 tsp apple cider vinegar
200 ml raspberry juice

Topping:
1 pack of coconut whipped cream
1 container of raspberries

80 ml coconut oil
200 g roasted hazelnuts
Pinch of salt
6 pitted Medjool dates

300 g cashews, soaked in cold water for 1 night and rinsed
600 g coconut yogurt
4 tbsp coconut oil
1 tsp salt
80 ml agave syrup
2 tsp apple cider vinegar
200 ml raspberry juice

1 pack of coconut whipped cream
1 container of raspberries

Preparation method