I love cheesecake…and I really love these raw vegan “cheesecakes”. Honestly, you are going to LOVE them. They are easy to make and will be a real hit at any party. They are creamy, tangy and just all round decadently delicious! It’s like a thousand fairies dancing across your tongue..trust me. Now go get your blender!
- 1 cup pitted dates
- 1 cup walnuts or almonds
- 1 1/2 cups of raw cashews soaked overnight or for 2-3 hours (You can soak them quickly in hot water 30 mins)
- 1/4 or more of freshly squeezed lemons. (approx. 1 lemon)
- 1/3 cup coconut oil melted
- 1/2 cup plus 2 tablespoons of full fat coconut milk ( just use the solid cream from top for best results)
- 1/2 cup maple syrup or agave
They are delicious plain or you can add:
Peanut butter (2 Tbsp mixed right into the base in blender)
Blueberries, raspberries or strawberries mash and swirl on top.
Add dates and walnuts to food processor and blend until walnuts are ground and you can form a ball easily with the mixture.
Lightly grease a twelve muffin tin. Take approx. 1 tbsp. of crust mixture and press it firmly into the bottom of the muffin tin and place in freezer.
Rinse and drain cashews and add to high speed blender with the rest of the filling ingredients. Blend on high until mixture is smooth and creamy.
Take cheese cake crusts out of the freezer and ladle out enough filling to fill each muffin tin.
If adding pureed blueberries or raspberries etc. Place a tablespoon full on top of each cheese cake and gently swirl in with a knife.
Place in freezer and freeze for at least 2 hours or until firm. When ready to eat let them stand at room temperature for a few minutes or eat straight from the freezer.
Store in freezer in airtight container.