Indulge in the tantalizing flavors of raw vegan Easter cheesecake featuring creamy cashew “cheese” and almond topping, all ready in just fifteen minutes!
Recently, Costin approached me with a challenge: “Can you make a raw vegan “pasca” for Easter?” Armed with cashews and almonds, I put my spin on the traditional “pasca” recipe and incorporating some personal touches. The result? Absolutely extraordinary!
![Raw Vegan Easter Cheesecake Dessert](https://gourmandelle.com/wp-content/uploads/2024/04/Raw-Vegan-Easter-Cheesecake.jpg.webp)
![Dessert Raw Easter Cheesecake](https://gourmandelle.com/wp-content/uploads/2024/04/Pasca-Raw-Vegana-Raw-Easter-Cheesecake.jpg.webp)
Raw desserts never cease to amaze me. They offer the satisfaction of indulgence without the guilt, thanks to their nutritious ingredients. Plus, they’re a delightful addition to any diet!
As you can see from the photos, my first attempt at decorating this isn’t the best! 😄 After a few adjustments – and a slight mishap with poppy seeds – I finally got it right, topping the Easter cake with a cross of golden raisins, albeit a slightly crooked one. But in the end, it’s the taste that truly matters, and this raw vegan pasca certainly delivers.
If you’re looking for a raw vegan, gluten-free, and incredibly healthy raw vegan Easter cheesecake option for Easter, this recipe is perfect for you. And the best part? It comes together in just fifteen minutes!
![Raw Easter Cheesecake](https://gourmandelle.com/wp-content/uploads/2024/04/Pasca-Raw-Vegana-Raw-Easter-Cheesecake-vegan.jpg.webp)
![Raw Easter Cheesecake recipe](https://gourmandelle.com/wp-content/uploads/2024/04/Pasca-Raw-Vegana-Raw-Easter-Cheesecake-recipe.jpg.webp)
By the way, what’s on your Easter menu this year? Share your culinary plans below! 🐰🌷Also, looking for more Easter desserts? Check out my:
![Raw Easter Cheesecake vegan recipe](https://gourmandelle.com/wp-content/uploads/2024/04/Pasca-Raw-Vegana-Raw-Easter-Cheesecake-vegan-recipe.jpg.webp)
![Raw Vegan Easter Cheesecake](https://gourmandelle.com/wp-content/uploads/2024/04/Raw-Vegan-Easter-Cheesecake-300x300.jpg.webp)
Raw Easter Cheesecake
Ingredients
Crust:
- 1 cup almonds raw, soaked overnight or for at least 1 hour
- 1 cup raisins soaked for 20-30 minutes
Cream:
- 1 ½ cup cashews raw, soaked overnight or for at least 1 hour
- 4 Tbsps coconut oil
- 1 Tbsp psyllium husks
- 3 Tbsps honey or any other healthy sweetener
- 1 Tbsp poppy seeds
- 2 Tbsp raisins
- ½ tsp vanilla extract
- ½ tsp rum extract
- 1 pinch salt
Instructions
- I used a 20cm diameter round-shaped form. Cover the form with plastic wrap. This way the cheesecake will be removed from the form a lot easier.
- Add almonds in the food processor. Pulse until smooth. Add raisins. Pulse until well combined.
- Add the sticky paste in your cheesecake form. Using your hands, start pressing untill the bottom and form’s walls are covered.
- Add cashews in the food processor. Pulse until creamy. Add psyllium husks, coconut oil, honet, pinch of salt, vanilla and rum extracts. Process until smooth.
- Add poppy seeds, psyllium and golden raisins. Mix well using a spoon.
- Pour the cashew cream in the cheesecake form.
- Decorate the Easter cheesecake with some golden raisins.
- Let it cool in the fridge for at least an hour before serving.
Ely
Tuesday 30th of April 2024
Thank you for the recipe!