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Raspberry Cheesecake Strips recipe
Cheesecake is a classic among cake recipes and is suitable for every occasion. Our vegan and gluten-free recipe is significantly healthier than conventional cheesecake. Because instead of flour, we use macadamia nuts for the base of our delicious cheesecake. Our cheesecake strips are topped with raspberries.
40 minutes
240 minutes
light
Vegan, Gluten Free
bake
ingredients
for 20 servings
- For the ground:
- 60 g Macadamias
- 70 g gluten-free rolled oats
- 30 g Coconut grater
- 150 g dried dates
- 30 grams of coconut oil
- For covering:
- 450 g cashew nuts (soaked in approx. 1 l water overnight)
- 125 g coconut oil
- 150 ml lime juice
- 125 g Agavendicksaft
- 100 g creamy coconut milk (full fat)
- 250 grams of raspberries
- 2 THE Agavendicksaft
Preparing the cheesecake
- Finely puree the nuts, oat flakes, grated coconut, dates and liquid coconut oil in a high-performance blender. Pour the mixture into a square mold lined with baking paper (preferably with a lifting base, approx. 23 x 23 cm), press together towards the bottom and smooth out. Refrigerate.
- Place cashew nuts in a sieve. Heat coconut oil to lukewarm. Then finely puree with the lime juice, agave syrup, coconut cream and oil in the high-performance blender. In between, use a spatula to remove the mass from the edge and knife and puree again at high speed until a homogeneous mass has formed.
- Pour the batter onto the prepared base. Puree 100 g raspberries with the agave syrup, spread over the cashew cream mixture, lightly pull through with an Asia chopstick. Place the remaining raspberries on top. Freeze for at least 4 hours, preferably overnight.
- Take the cake out of the freezer and let it thaw a little. Remove from the mold and cut into strips or squares while still frozen.
Recipe Tips
You can also modify the cheesecake strips to your heart’s content and top the cake with other fruits – blueberries or mango are also delicious.
