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Blood Orange Raspberry Cheesecake | Well and Full | #vegan #recipe

Blood Orange Raspberry Cheesecake

This blood orange raspberry cheesecake is made from 100% whole food ingredients - a dessert that's actually healthy and delicious!
Prep Time 15 minutes
Total Time 15 minutes



  • 1/2 Cup Walnuts
  • 1/3 Cup Oats
  • 6 Dates pitted
  • 1 Tbs Maple Syrup


  • 1 1/2 Cups Cashews soaked overnight
  • 1 1/2 Cups Fresh Raspberries
  • Juice from 1 Blood Orange
  • A little Blood Orange Zest
  • 1/4 Cup Maple Syrup
  • Almond milk to thin, as needed



  1. In a food processor, combine walnuts and oats and process until a fine meal is formed.
  2. Then, add in dates and maple syrup, processing until a sticky ball of dough is formed.
  3. In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.


  1. In a blender, combine all ingredients and blend until smooth and creamy. Add in almond milk as needed, if it's too thick for your blender to process. However try to use as little almond milk as possible.
  2. Pour cheesecake mixture over crust and let settle.
  3. Set cheesecake in the freezer for six hours, or overnight.

To Serve

  1. Once cheesecake has set and hardened, top it with any fresh berries you like.
  2. Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!

Recipe Notes

If you don't have a 6" pan, try making smaller cheesecakes using cupcake liners and a cupcake pan. Just portion out the crust in cupcake liners, and pour the cheesecake mixture over them evenly.