Vegan Raspberry Cheesecake with Oat Crust (gluten-free)
By 
| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
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Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup walnut halves
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted
- 2 12-ounce packages extra-firm silken tofu*
- 1 1/2 cups frozen raspberries
- 1/3 cup cane sugar
- 3 tablespoons oat flour
- 2 tablespoons maple syrup
- 2 tablespoons almond or cashew butter
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chunks
- 1 box perfectlyfree® Cocoa & Vanilla Frozen Bites
- 1/2 cup raspberries
Ingredients
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Instructions
- Preheat oven to 350ºF. Lightly spray the inside of a springform pan*** with non-stick spray.
- 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.
- Bake crust for 10 minutes. Remove from the oven; let cool for 20 minutes.
- In a blender or food processor, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.
- 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.
- Slice each frozen bite in half. Place on top of cheesecake.
- 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.