This raw vegan cheesecake was gone in a flash. Even my not vegan friend said, that it’s crazy how healthy stuff can taste so good! I’ll have that as a compliment.
I’ve found the original recipe on minimalistbaker.com, and I immediately fell in love with the idea, as my favourite treat was cheesecake before I went vegan. This recipe will be used quite often in my household, as it is simple, delicious and you can add different toppings of your liking.
I do not own a 12 cup muffin tin, so I’ve had to halve the original recipe, and it turned out great. Usually I mess up baking, when I try to halve the amounts, but this time it worked.
The base is very simple, from only 2 ingredients: pitted dates and walnuts. You need to soak the dates in warm water first, this way they will be softer and easier to blend. If you use a big blender like me, the halved amount might be harder to pulverize smoothly. What I’ve done is, I scooped out the date-walnut paste and mashed it with a fork.
After lightly greasing the tin with coconut oil, instead of parchment paper you can cut out baking paper strips and place them in the holes, this way it is easier to take out the cheesecakes later on. Then press the date-walnut paste on the bottom of the form, use your fingers or the bottom of a cup (I used my fingers, it was easier for me).
Pop them in the freezer until you’re doing the filling.
The filling is simple and easy as well. All you need to do is soak the cashews in warm water for at least an hour, so it is advisable to start with the soaking first, then do some bits and bobs in the kitchen or whatever you have to do in the house.
When the cashews are soaked, add them into the blender along with the coconut milk, coconut oil, the juice of half a lemon and with the maple syrup and blend until smooth.
When the cashew batter is smooth enough, take out the tin from the freezer and spoon the cashew cream on top of the date-walnut paste. After this step you can add your desired toppings.
Unfortunately I used all of the frozen berries at home for my morning smoothie, so I’ve had to improvise with these beads. The cheesecakes look so vibrant with them, but next time I’ll definitely add fruits on top.
They turned out really light and creamy, but if you don’t really want the coconut taste to take over, use a neutral coconut oil.
I enjoyed the taste of it alongside the lemon. They made a quite nice combination.
Raw Vegan Cheesecakes
- 100 g pitted dates (soak them in warm water for at least 15 minutes)
- 70g raw walnuts
- 100 g raw cashews, quick-soaked (pour warm water over the cashews and leave them for at least an hour, then rinse and drain)
- 1/2 large lemon, juiced (around 30 ml)
- 40 g coconut oil, melted
- 80 ml full-fat coconut milk (scoop off the thick top layer, and use that part)
- 60 agave nectar or maple syrup
Instructions (based on minimalistbaker.com)
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
- Lightly grease the muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
- You don’t need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then “liquified” or “pureed” it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.
- Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
It is really easy and once your cashews are soaked it’s really quick to make as well.
I hope you will like it as much as I did.
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