I Like It Raw: Raw Vegan Cheesecakes
Last year while I was on my journey to incorporate more raw foods into my meals, I came across a website the Savvy Vegetarian. I tried the recipe for Blueberry Lemon Cheesecake. I took the raw vegan cheesecake to work. Let’s just say that it was gone in less than 2 hours.
A few days ago, I thought of different desserts that I could make. Cheesecake was one of those options; but I didn’t want to make a whole cheesecake. Not to mention, I want to stay on track with my healthier eating goal. The raw vegan cheesecake from the Savvy Vegetarian came to mind. But again, I didn’t want to eat a whole cheesecake.
Instead of making one big raw vegan cheesecake, I decided to make 12 single serving cheesecakes. I used a standard muffin pan to make 2 different flavors: strawberry and key lime.
Raw Vegan Cheesecake
5 Medjool Dates, pits removed
1/2 cup unsalted pecans
1/2 cup unsalted almonds
ONESoak medjool dates for 10 to 20 minutes. Drain water from dates.
TWOAdd medjool dates, almonds, and cashews to food processor or blender.
FOURSpoon mixture into lined muffin pan.
FIVEPress mixture down in the bottom of muffin sections to flatten. Set pan to the side.
1 cup raw cashews
3/4 cup canned coconut milk
2 tablespoons coconut creamer
2 tablespoons coconut oil, softened
1/4 cup agave nectar
ONESoak cashews in a bowl of water for 6 hours or more.
TWOAdd cashews & remaining ingredients for the filling into a blender or food processor.
THREEBlend until smooth.
FOURAdd your favorite flavors. I added two flavors so I divided the filling.
For key lime, stir in 1/4 cup fresh key lime juice into filling (makes 6 individual cheesecakes)
For strawberry, combine 5 strawberries with 1 tablespoon agave nectar (makes 6 individual cheesecakes. Stir mixture into filling.
Raw Vegan Cheesecake Assembly
ONEPour flavored filling into muffin cups.
TWOTop cheesecakes with lime zest or strawberries for added touch.
THREECover muffin pan with aluminum foil or plastic wrap.
FOURPlace filled muffin pan in freezer for at least three hours.
FIVERemove from freezer 15 minutes before serving.