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  • Woman's Day Magazine NZ

    CHRISTMAS FOR ALL!

    Dec 04, 2022 4 minutes

    VEGAN GLUTEN-FREE

    NO-BAKE RASPBERRY & LEMON CHEESECAKE

    SERVES 8 PREP 45 MINS + CHILLING

    • 3 cups (450g) cashews

    • 1 cup Medjool dates

    • 1 cup macadamia nuts

    • ¼ cup raspberry jam, plus extra to serve

    • 1 cup coconut cream, water drained

    • ¼ cup maple syrup

    • 1 large lemon, zest and juice

    • ¼ cup coconut oil, melted

    • 1/2 x 125g punnet raspberries, plus extra to serve

    • small mint leaves, icing sugar, to serve

    1 Soak cashews in boiling water for 20 mins. Line base and sides of a 20cm springform cake tin with baking paper.

    Place dates and macadamias in a food processor, blending to a thick paste. Spoon into base of prepared pan, pressing evenly. Chill for 15 mins

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