Raspberry Oreo Cheezecake

Cake, Cake, Cake, Cake, Cake , Cake, Cake 

A little story before we begin. I don't usually make cake, especially cheezecake lately. I could easily fit a slice into my macros but that's the thing- if there's a whole cake in the fridge , between Calum and I , there is no stopping us at a slice each. When I made this cake in particular, I made the mistake of letting us sample it before taking pictures of the finished product. We started with a perfectly round cake and 2 forks, and before I even remembered to take a picture we had ended up with less than half the cake left in not exactly an aesthetically pleasing shape. Hence, the square I cut out of it for a slice, even though the cake pan was round hahaha.

This no bake cake is so creamy, with the perfect amount of sweetness. What made it even more special was the fact that the raspberries used were from our very own garden. Also, whoever made oreos vegan is a freaking hero in my eyes! This was perfect on a 30 degree night on our porch, don't let the summer go by without trying it!

Ingredients 

Base
20 oreos
4 tbsp earth balance ( or any vegan butter)

Filling
1 cup raw cashews soaked in water/24 hours
1/3 cup maple syrup
1/3 cup melted coconut oil
Juice from 1 large lemon
2/3 package tofutti cream cheese
1 cup fresh/thawed raspberries

For those of you in YYC, you can find this at planet organic! 

1) Melt the earth balance. Using a food processor or high powered blender, crush the Oreos until they are a fine crumble. Mix with the melted earth balance and press well into a non stick pan. Chill in the fridge for at least 30 min before pouring the filling on top.

2) Clean the inside of the food processor.  Whisk the melted coconut oil and maple syrup together in a bowl. 

3) Pour the mixture along with the rest of the filling ingredients except raspberries into the food processor. Process until it is very smooth. 

4) Scoop half of the filling into the pan with the Oreo base, make sure to cover the whole thing evenly.

5) Pour the raspberries into the remaining filling and process until smooth. Pour the raspberry filling on top of the white filling evenly. 

6) Cover, and place in th freezer for approx 2-3 hours to set. For best results, let sit in the fridge for about an hour before serving. 

Enjoy!