Chocolate raspberry dairy free cheesecake
Rich in flavour but not overwhelming at all. Takes some time but is very easy. A big hit, can't even tell its dairy free! Could easily be made vegan by subsituting a nut and dried fruit crust and cocoa instead of chocolate.
Chocolate raspberry dairy free cheesecake
Rich in flavour but not overwhelming at all. Takes some time but is very easy. A big hit, can't even tell its dairy free! Could easily be made vegan by subsituting a nut and dried fruit crust and cocoa instead of chocolate.
Cooking Instructions
- 1
Mix crust ingredients and pound into a spring form pan
- 2
Bake for around 8 minutes until they start to turn color at the edges
- 3
Soak cashews in hot water for 1 hour
- 4
Put cashews in food processer and blend for 1 minute
- 5
Add In the rest of the filling and blend for 2 minutes, scraping sides regularly
- 6
Bake for 15-20 minutes till top Is smooth and slightly shiny and it's not jiggly
- 7
Cool in freezer for 1 hour
- 8
Spread jam over and sprinkle raspberries. Enjoy!
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