Vegan Raspberry Cheesecake (Gluten-Free) (Edit recipe)

Graham cracker crust

1. Prepare a 9-inch springform pan with non-stick baking spray and parchment paper.
2. In a medium mixing bowl, combine all of the crust ingredients and mix until a sand-like texture is achieved.
3. Pour into the pan and firmly press down the mixture with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.

Raspberry cheesecake

1. In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 2-3 minutes or until smooth.
2. Add in the icing sugar, lemon juice, vanilla extract, and salt and combine until smooth. Set aside.
3. In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
4. Add the whipped cream to the cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
5. Gently fold the raspberries into the cheesecake mixture until just combined. Be careful to not overmix.
6. Pour the raspberry cheesecake into the crust and spread evenly. Place in the fridge and allow it to chill for a minimum of 6 hours, but preferably overnight.

Raspberry sauce

1. In a medium pot, combine all the raspberry sauce ingredients and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow to simmer for 3 minutes while stirring occasionally.
2. Remove from the heat and pour into a shallow dish. Cover the surface directly with plastic wrap and allow it to fully cool before using. Strain the raspberry seeds if desired.
3. Before serving, remove the cheesecake from the pan (see above for removal tips) and top with raspberry sauce. If desired, place additional whipping cream in a piping bag fitted with a Wilton 1M, pipe a border, and top with fresh raspberries. Enjoy!
4. Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.