More Great Recipes: Cheesecake

Pretty in Pink Dairy-Free Cheesecake

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Serves 8-10 | Prep Time 25 | Cook Time

Why I Love This Recipe

The vibrant pink color of raspberries comes from their high levels of anthocyanins, which are powerful antioxidants that have been linked to numerous health benefits.

Ingredients You'll Need

2 cups raw cashews, soaked overnight
1 cup coconut cream
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups fresh or frozen raspberries
1/4 cup coconut milk
1/4 cup agave nectar
1 cup almond flour
1/4 cup coconut oil, solid
1/4 cup honey
1 teaspoon vanilla extract
Pinch of salt


In a food processor, blend soaked cashews, coconut cream, melted coconut oil, honey, lemon juice, and vanilla extract until smooth and creamy. This will be the base for the cheesecake.

Pour half of the cheesecake mixture into a separate bowl and set aside.

Add raspberries, coconut milk, and agave nectar to the remaining half of the cheesecake mixture in the food processor. Blend until smooth and pink in color.

In a separate bowl, combine almond flour, solid coconut oil, honey, vanilla extract, and a pinch of salt. Mix until a crumbly dough forms.

Press the almond flour mixture into the bottom of a springform pan to create the crust.

Pour the plain cheesecake mixture over the crust, spreading it evenly.

Carefully pour the pink raspberry cheesecake mixture on top of the plain cheesecake layer.

Use a knife to create a swirl effect by gently running it through the layers.

Place the cheesecake in the freezer to set for at least 4 hours, or overnight for best results.

Once set, remove from the freezer and let it sit at room temperature for 10-15 minutes before slicing and serving.

Pairs Well With

Pair this delightful dairy-free cheesecake with a glass of sparkling rosé for a truly elegant and refreshing combination.

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