Sinfully delicious raw vegan cheesecakes, two ways! Perfect to treat yourself!
If you haven’t already tried cashew based raw vegan cheesecakes then you are missing out! There is something so creamy about the filling that is so more-ish and who cares if it’s not the healthiest thing on the planet because we all deserve to treat ourselves every now and again! This particular recipe is for lots of individual-sized cheesecakes but feel free to make it into one large cheesecake if you’d like.
Serves: around 20-24 ( depending on mould size)
Preparing Time: 20-30 mins ( plus freezing time)
For The Crust:
- 2 Cup Hazelnuts
- 1 Cup Almonds
- 1 Cup dessicated coconut
- 3-4 tbsp Raw Cacao powder ( I used four for a super chocolatey taste)
- pinch himalayan salt
- 1/2 Maple Syrup( or rice malt syrup if you prefer)
- 8-10 Medjool dates
For The Fillings: ( This is a rough base vanilla amount , depending on what size moulds you have etc. I quite often use mixed sizes so use up any additional mix just to make an extra or two)
5-6 Cups = 20-24 small cheesecakes or around 13-15 mixed size
- 3 cups cashews ( 500g)
- 1 cup melted coconut oil
- 2 cups coconut milk ( 1 can)
- 1 1/2 cups maple syrup
- 1 vanilla pod
Note* With the Maple Syrup I would say that it’s mostly ‘to taste’ so if you like things particularly sweet or not to sweet then you can slightly adjust this amount.
For the Mint flavour, per 1 cup of cashew mix, add:
- 2tsp Peppermint extract
- 1/2tsp Spirulina ( only want for colour and not taste- can use teal food gel if needed)
- 6tsp Lemon Juice
For the Rose tea flavour, per 1 cup of cashew mix, add:
- 1tbsp rosewater
- 1-2 tbsp rose early grey tea powder
- 1 Cup raspberries ( can be fresh or frozen) – You can also add in some additional natural pink food colouring if this doesn’t reach the required colour that you want.
- First prepare the crust by blending all the crust ingredients together in a food processor until mouldable to the touch.
- Now you’ll need to seperate the mix between all the cheesecake moulds. Note* There are a couple of ways you can do this. you can either measure it out by spoonful and press into each individual mould or you can follow the process I used and place a layer of baking paper or cling film onto a surface, place the crust ‘dough’ on top and then cover with another piece of film/paper and roll out into a rectangle of even thickness. I find that this method really makes for even crust size.
- Once rolled out then you can simply use your cheesecake moulds like a cookie cutter and slice into the base. These can then be chilled while the filling are being prepared ( although that isn’t necessary).
- To create the filling, first you want to create the vanilla base by blending all the ingredients till creamy and smooth.
- To create the two separate flavour mixed i tend to start my splitting the mix into 1/4’s – I do this by separating the mix into four separate bowls, 1 cup at a time ( take not of how many cups per mix and this will affect how much of the flavouring you’ll add). 2 of the bowls can be put to one side and remain vanilla, which will leave you with two bowls for the flavours.
- In one bowl you can create the mint flavour. To do this you can either fold in or blend the mixture with the flavouring. Note* when adding Spirulina I’d add it little by little as the colour will very quickly go crazy! I actually put in way too much in the picture below so be careful!
- In the remaining bowl you can create the rose flavouring. First I use a pestle and mortar to grind up the tea leaves then blend all the ingredients together. ( once again the raspberry’s can go very bright very quickly so better to add in small quantities to begin with.
- This is when it’s time to assemble the cheesecakes. Note* As you’ll be able to see in my pictures, I ended up having a two-tone effect with my cheesecakes. I did this by keeping a small amount fo each flavoured mix to one side and adding it into the vanilla bases. You can do this or you can leave the bottom sections as pure vanilla- both taste delicious.
- Simply fill the mould 1/3-1/2 way with the lighter filling and the rest of the way with the darker one. Then Freeze!
- When it comes time to serve then simply remove from the freezer around 15 minutes before serving for the perfect creamy consistency. These raw vegan cheesecakes go perfectly with some fresh berries and a little bit of chocolate drizzle.
And if you’re wanting more raw vegan cheesecake inspiration then I also have a recipe for my Earl Grey & Blueberry raw vegan cheesecake and also a simple Raspberry raw vegan cheesecake both done as single large cakes but could easily be made into individual sized ones too.
To pin for later!