No bake vegan cheesecake, with raspberries and white chocolate! The best way to save energy, besides loving your leftovers, is by cooking less! Swapping out a cooked element of your meal for a salad or raw dish such as my no-bake raspberry and white chocolate ‘cheesecake’ could save you money and energy. 

This recipe is part of my Cooking Without Heat Series with EON, which is designed to teach how to make low impact recipes that are great for summer. I want to make your life easier by creating recipes that require no actual ‘cooking’. 

In this no-bake ‘cheesecake’ recipe creamy cashew nuts and coconut take the place of cheese, creating an unctuous velvety texture. The base is made out of energy ball dough, simply by blending nuts with softened dates. Set the ‘cheesecake’ in the freezer, where it will keep in a sealed container for up to three months.