Ingredients

1 cup quick-cooking oats

1/2 cup almonds

3/4 cup unsweetened coconut flakes

3 tablespoons maple syrup

1/4 teaspoon kosher salt

1/2 cup almond butter

3/4 cup coconut milk

1 1/4 cups granulated sugar, divided

2 cups cashews (soaked overnight, drained and rinsed)

1/2 cup refined coconut oil, melted, plus more for pan

2 teaspoons pure vanilla extract

1 (8-oz.) container vegan cream cheese

3 cups fresh or frozen raspberries, divided

Instructions

Step 1: Make the crust by pulsing oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer the mixture to a medium bowl and fold in maple syrup, salt, and almond butter.

Step 2: Grease the bottom of an 8″ or 9” springform pan with coconut oil and press the crust evenly into the bottom of the pan.

Step 3: For the filling, heat coconut milk and ¾ cup sugar in a small saucepan over medium heat just until the sugar dissolves. Remove from heat and let cool.

Step 4: In a high-powered blender, combine soaked cashews, cooled coconut milk mixture, melted coconut oil, and vanilla extract. Blend until thick and smooth, then blend in the vegan cream cheese until fully incorporated.

Step 5: Pour the filling over the crust in the springform pan and chill in the freezer for at least 3 hours, or overnight.

Step 6: To make the fruit topping, bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat. Simmer until the sauce thickens slightly, about 8 to 10 minutes, then remove from heat and let cool. Fold in the remaining 1 cup raspberries.

Step 7: Remove cheesecake from the springform pan and let thaw at room temperature for 1 hour. Spoon the raspberry topping evenly over the top before serving.

Tips & Variations

For a nuttier flavor, toast the almonds and coconut flakes lightly before pulsing for the crust.

Swap maple syrup for agave nectar or brown rice syrup to adjust sweetness according to preference.

If fresh raspberries are not available, frozen ones work perfectly for the topping.

To make it nut-free, replace almonds and almond butter with sunflower seeds and sunflower seed butter.

FAQs

Can I use other nuts instead of cashews for the filling?

Cashews are preferred for their creamy texture, but you can try macadamia nuts or blanched almonds. Keep in mind the texture and flavor may vary slightly.

Is it necessary to soak the cashews overnight?

Soaking cashews softens them, which helps create a smooth and creamy filling. If short on time, soak them in hot water for at least 1 hour as a quicker alternative.