vegan Raspberry Cashew Cheesecake

Ingredients:
1 1/2 cups raw cashews, soaked in water for at least 4 hours
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup lemon juice
1 tsp vanilla extract
1/4 tsp salt
1/2 cup fresh raspberries, plus more for topping
1/4 cup chopped nuts for topping (optional)
Instructions:
Preheat the oven to 350°F (180°C). Grease a 6-inch springform pan with coconut oil and set aside.
Drain the soaked cashews and add them to a food processor or high-speed blender along with the coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
Pour half of the mixture into the prepared springform pan and smooth it out evenly with a spatula.
Add the fresh raspberries to the remaining mixture in the blender and blend until smooth.
Pour the raspberry mixture over the top of the first layer in the springform pan and smooth it out evenly with a spatula.
Bake the cheesecake for 30-35 minutes, or until the edges are golden brown and the center is set.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, place it in the refrigerator to chill for at least 2 hours.
Once chilled, remove the cheesecake from the springform pan and top with additional fresh raspberries and chopped nuts, if desired. Serve and enjoy!
Note: You can make this recipe ahead of time and store it in the refrigerator for up to 3 days.