Hello friends! I hope you all had a wonderful holiday weekend. I’m very excited to announce that today’s recipe Vegan Raspberry Cookie Crust Cheesecake is the first in a series of recipes inspired by the awesome new online market Farm to People. Shopping on farmtopeople.com is like strolling through a small-town artisanal market where very product has a story, the ingredients are easily understood and the products are made with integrity. I would estimate that more than half of their products are vegan, so when the Farm to People crew asked me to create a few recipes using their goods I was all in!
I was SO excited when I found out that Farm to People carries cookies from Nuts and Bolts. I had first tried their Dark Chocolate Cookies with Sea Salt at the Vegan Shop-Up a few months ago where I fell totally in love with them and their short ingredient list (all organic, gluten-free, no refined sugar). I decided they would make the perfect cookie crust to go with raspberry cheesecake filling. I’ve made this recipe before using a date and nut crust but I have to say that the salty chocolate flavor from these cookies takes the crust to the next level!
Did I mention I’m now the proud owner of a mini pie dish? The recipe below is for 1 regular sized cheesecake but you can easily make two minis like I did. I love the cute color of this dessert but you don’t have to be a girly girl to appreciate it…my boyfriend says it’s his second favorite dessert (Raw Key Lime Pie is his #1!
- 8 Dark Chocolate Sea Salt Cookies (see link above)
- 1 cup raw cashews, soaked in water at least 4 hours
- juice of 1 lemon
- ¼ cup coconut oil
- 2 tbs agave
- 2 tsp vanilla extract
- ½ cup raspberries
- dash of salt
- optional-shredded coconut
- Use a blender or food processor to pulse cookies until they are crumbled.
- Use your hands to press crumbs into bottom of pie dish.
- Rinse and drain cashews. Blend all remaining ingredients together in blender until completely smooth. Pour into pie dish and spread until even. Sprinkle coconut flakes around edges (if using).
- Place in refrigerator (or freezer to speed it up) for at least 4 hours to let cheesecake set before serving.