Preparation Steps

• Soak cashews in very hot water for 20 minutes, then drain well.
• Preheat oven to 325°F. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside with two layers of foil to prevent leaks.
• Make the crust: In a bowl, combine graham cracker crumbs, melted vegan butter, and cane sugar until the mixture resembles damp sand.
• Press the crust firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then set aside to cool slightly.
• Cook the raspberry sauce: In a small saucepan, add raspberries, sugar, and lemon juice. In a cup, mix cornstarch with water to make a slurry, then stir into the berries. Simmer over medium heat for 3 to 5 minutes until thick and jammy. Set aside to cool.
• Blend the filling: In a high speed blender, combine drained cashews, vegan cream cheese, coconut cream, sugar, maple syrup, lemon juice, lemon zest, vanilla, cornstarch, and salt. Blend until completely smooth and silky, scraping down as needed.
• Pour the filling over the crust. Dollop spoonfuls of raspberry sauce over the top and gently swirl with a skewer or butter knife, avoiding the edges.
• Place the pan on a rimmed baking sheet. Bake for 50 to 55 minutes, until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to help prevent cracks.
• Remove, cool to room temperature, then cover and chill for at least 6 hours or overnight until fully set.
• Release the springform ring. Top with fresh raspberries and mint. Slice with a warm, dry knife and serve.