Dessert
Vegan Raspberry Chocolate No Bake Cheesecake
![cooktime]()
Cooking time15 min
FOR THE CRUST:
- 2 cups Oreo Baking Crumbs
- 1/2 cup vegan butter, melted
FOR THE FILLING:
- 2 packs of Violife Creamy Original, softened
- 2 tbsp lemon juice
- 1/2 cup melted refined coconut oil
- 1/2 cup sugar
- 1/4 cup seedless raspberry jam for swirl
- fresh raspberries, for garnish
- You will need a 9” springform pan. For a taller filling, use a 7” pan.
- In a bowl, combine Oreo baking crumbs and melted vegan butter. Press into the bottom of a springform pan. Flash freeze for 10-15 mins.
- In a high-powered blender or stand mixer with the whisk attachment, blend Violife Creamy Original, lemon juice, coconut oil and sugar until smooth.
- Pour into pan and spread evenly.
- Drizzle raspberry jam and swirl with the back of a knife. Chill in fridge for 4-6 hours.
- Serve with fresh raspberries on top!
