Deliciously fresh, raw style vegan cheesecake. This one is cashew based – but you can totally sub macadamia nuts instead though it will slightly change the flavour. We kept it simple (we did experiment with adding coconut oil, cocao butter, and agar agar to the filling to help it set up firmer, but in the end we preferred the taste & texture of the original/simpler recipe) and it still sets well & holds its shape in the fridge. We love the extra pop of freshness that lemon zest adds, as well as the raw fruit topping. Choose your favourite fruit. This is also lovely with strawberry sauce, blueberry sauce, cherry sauce, or raspberry sauce.
🕛 TIMESTAMPS 🕛
00:00 vegan cashew cheesecake
00:17 pan prep
00:37 strawberries
00:48 date pecan crust
01:31 cashew coconut cream filling
02:55 berry topping
03:33 serving
⬇️ RECIPE ⬇️
Equipment: 6” springform pan, or 6” ring mold with foil wrapped around the bottom, or small silicone molds for individual sized cheesecakes (you could also use a muffin tin with muffin papers – makes 12), OR you can double the recipe and make an 8” cheesecake.
INGREDIENTS
Crust:
-1/2c pecans
-1/2c almond flour
-4 medjool dates, pitted
-1 tbsp coconut oil, melted
-pinch of sea salt
Filling:
-1 1/2 cups cashews, soaked overnight then drained and rinsed
-1 cup coconut cream from the top of a can of full fat coconut milk, that has been chilled overnight
-1/2 cup maple syrup
-juice of 1 medium lemon (zest optional if you like it really lemony like we do!)
-2 tsp vanilla
-pinch of sea salt
Topping:
-1 1/2 cups fresh or frozen fruit (of sub your fav berries/fruit)
-2 tbsp maple syrup, to taste (this amount was perfect for our strawberries, but we found our blueberries/cherries needed less, and raspberries needed a bit more)
INSTRUCTIONS
Crust:
-combine all in food processor and pulse until pecans & dates are broken up and it starts to stick together
-transfer to your 6” pan, and press flat. You can use the back of a measuring cup or a glass to help press it out.
Filling:
-drain the cashews, and combine cashews & remaining filling ingredients in a high speed blender, and blend for 2-3 minutes until super smooth.
-pour on top of your crust, and spread evenly
-place in freezer for 3 hours to set
Topping:
-combine fruit & maple syrup in a food processor or blender and pulse until desired consistency
-you can blend this until fully smooth and pour it over the top of your cheesecake, and freeze it OR transfer your fruit topping to airtight container and store in fridge until ready to serve, and use it more like a fresh/raw compote
TO SERVE:
-transfer cheesecake to fridge several hours to thaw before serving, or let sit at room temperature for 20-30 minutes. You can pull your fruit sauce to let it come to room temp before serving, if desired.
-remove the cheesecake from the pan, then slice
-top with your fruit sauce (if you didn’t spread it on before freezing) & enjoy!
paleo, refined sugar free, egg free, dairy free, no egg, no dairy, naturally sweetened, no gluten, no flour, no grains, no seed oil, raw option, no soy, no tofu, no vegan cream cheese
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🎼Music: Loving This Moment (Instrumental Version) – Gamma Skies / courtesy of Epidemic Sound
https://www.epidemicsound.com
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