Black Raspberry Cheesecake is the most rich and decadent dessert that you'll taste all summer long. This creamy gluten free cheesecake contains a crushed-pecan crust, a velvety vanilla filling, and a tangy berry topping!
Keyword easy cheesecake recipe, no bake cheesecake, no bake raspberry cheesecake, raspberry cheesecake
2pinchesof saltone for the crust, one for the filling
2tablespoonsmashed black raspberries
Line the bottom of a 4" spring form pan with parchment paper.
In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute.
Press the dough into the bottom of the spring form pan and place it in the freezer for at least 2 hours.
To assemble the filling, place the remaining ingredients in a blender and blend on high until smooth.
Scoop the filling into the frozen dough and smooth over with the back of a spoon.
Spread the smashed berries on top of the filling and place the cake back in the freezer for another 2 hours, until the cake is hard.
Slice with a sharp knife, placed in warm water and serve chilled.
The filling was a bit hard to blend in my blender. I had to keep turning it off and stirring it with a spatula to keep it moving in the blender.gluten-free | dairy-free | refined sugar-free | soy-free | raw