Vegan Raspberry Brownie Cheesecake with Raspberry Sauce
This vegan raspberry brownie cheesecake is a special treat! It is a baked cheesecake, so you can bring it to a gathering or special dinner and not worry about it melting.
- The fudgy brownie layer is made with whole wheat flour and unrefined sweeteners.
- The cheesecake is made from cashews and coconut milk, no oil. It is mildly sweetened with organic unrefined sugar.
- The extra raspberry sauce can be served drizzled over your cheesecake for more raspberry deliciousness!
This cheesecake comes refrigerated, in a cake box, with a container of extra raspberry sauce on the side. You can keep it in the fridge for up to a week, or slice and freeze leftover pieces to enjoy later (just thaw in fridge or on counter). The raspberry swirl on the cake looks best for the first couple days. After that it starts turning more purple as it blends with the cheesecake. It will still taste great, it is just not quite as pretty.
Large 20cm cake- can be cut into 8-16 wedges, or you can cut it into small squares for bite size servings
Brownie: whole wheat flour, unrefined sugar, cocoa powder, water, sunflower oil, baking powder, vanilla, salt
Cheesecake: cashews, coconut milk, organic unrefined sugar, filtered water, lemon juice, tapioca starch, nutritional yeast, apple cider vinegar, lactic acid, himalayan salt
Raspberry swirl/extra sauce: raspberries, organic unrefined sugar, filtered water, tapioca starch