It Is Hard To Believe That These Desserts Are Actually Healthy (If You Are Short On Time, #3 Will Not Deceive You)

2. CHIA: Raspberry Lemon Cheesecake With Chia

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Who doesn’t love cheesecakes? Those heavenly, creamy cheesecakes that we crave can actually be healthy as well. This cheesecake recipe is also vegan.

What You Will Need:

For The Crust:

  • 1 cup Walnuts
  • 3 pitted Dates
  • ½ tablespoon Coconut Oil
  • ¼ teaspoon of sea salt (heaping)
  • Two Options for the Cheesecake:
  • First Option: With Cashews
  • 1 ½ cup Raw Cashews (soaked: 4 hours, drained)
  • ½ cup Coconut Milk (Full Fat)
  • ¼ cup + 2 tablespoons Maple Syrup
  • ¼ cup Lemon Juice (Fresh) plus 1 tablespoon zest
  • 2 teaspoons vanilla extract (pure)
  • ½ teaspoon of sea salt

Second Option: With Cream Cheese

  • 1 8oz package cream cheese (plain, vegan)
  • ½ cup Coconut Milk (Full Fat)
  • ¼ cup Maple Syrup
  • ¼ cup Lemon Juice
  • 1 teaspoon vanilla extract (pure)
  • Raspberry Layer:
  • 1 12oz bag raspberry (frozen and mostly thawed)
  • ½ teaspoon Lemon Juice (Fresh)
  • 2 tablespoons Maple Syrup
  • 2 Tablespoons Chia Seeds

For the crust, prepare an 8×4” loaf pan and lined it with parchment paper. Allow 1-inch overhang on each side. Crumb walnuts, dates, coconut oil and salt together in a food processor using the pulse button. Remove from the machine, pour and press it into the bottom of your pan and freeze for about 15 minutes or until the next layer is ready.

For the cheesecake, using a high-powered blender, blend the cheesecake ingredients for about a minute or until it reaches a creamy consistency. Pour over the crust and smooth evenly and freeze for 2 hours or until the cheesecake layer is firm completely.

For the second option of cheesecake, you can use a regular blender and blend until completely smooth and creamy.

For the raspberry layer, blend all ingredients in until smooth. Then, pour your berry mixture on top of the frozen cheesecake and smooth evenly. Freeze for 4 hours or overnight.

To Serve:

From the freezer, you can thaw it for about 20 minutes. Carefully lift the overhung parchment paper from the pan.

Slice the cheesecake using a sharp knife into 8-10 slices.

Thaw individual slices for additional 15-20 minutes.

When fully thawed, the middle layer is creamy, while the raspberry layer is not that icy anymore.

You can re-freeze this cheesecake if there are leftovers.

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