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Vegan Raspberry Cheesecake with Oat Crust (gluten-free)

This Vegan Raspberry Cheesecake is a decadent dessert to share with the ones you love! It features a creamy, fruity filling made with a secret ingredient. (gluten-free)

5 from 1 reviews

This Vegan Raspberry Cheesecake is a decadent dessert to share with the ones you love! It features a creamy, fruity filling made with a secret ingredient. (gluten-free)

Scale

Ingredients

For the crust:

For the filling:

For the toppings:

Instructions

  1. Preheat oven to 350ºF. Lightly spray the inside of a springform pan*** with non-stick spray.
  2. For the crust: In a blender or food processor, add oats, walnuts, sugar, and salt. Blend until a fine flour forms; add to a medium bowl. Add melted coconut oil; stir until a dough ball forms. Gently press the dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.
  3. Bake crust for 10 minutes. Remove from the oven; let cool for 20 minutes.
  4. In a blender or food processor, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.
  5. Bake for 55-60 minutes, until the top of the cake is firm. Remove from the oven; let cool for at least an hour. Place in the fridge to speed up cooling.
  6. Slice each frozen bite in half. Place on top of cheesecake.
  7. In a small bowl, add dark chocolate. Melt in the microwave in 30-second intervals, stirring between each, until chocolate is completely melted. Drizzle on top of cheesecake. Add raspberries.

Notes

*I like Mori-Nu Extra Firm.

**To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.

***I used a 9-inch springform pan; however, you may also be able to use a pie pan.