Raw Vegan Easter Cheesecake (Pasca)
Raw vegan version of pasca, the traditional Romanian Easter cheesecake. Almond and raisin crust pressed into a tin, topped with a thick cashew cream flavoured with vanilla, rum extract, poppy seeds, and raisins. No-bake, gluten-free, 15 minutes of active prep.
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.
Notes
Soak almonds and cashews overnight for the smoothest crust and creamiest filling. Blend the cashew cream for at least 2 full minutes. Stir in poppy seeds, raisins, and psyllium by hand after blending. Line the tin with cling film before pressing in the crust for easy unmoulding. Set overnight for the cleanest slices. Keeps refrigerated for 4 days; freezes well for up to 2 months.