
Raw Vegan Cheesecake
Prep Time:
Cooking Time:
Serves: 12 individual cakes
These little coconut cream berry cakes are a delicious and summery healthy indulgence, made using only raw ingredients.
Ingredients
Base
- 65g desiccated coconut
- 170g almonds
- 210g date paste
- 1/2 tsp vanilla extract
- 2 tbsp melted coconut oil
Cheesecake mix
- 430g cashews (soaked for 2 – 4 hours)
- 205g water
- 3 1/2 tbsp lemon juice
- 90g caster sugar
- Pinch of sea salt
- 1/2 tsp vanilla extract
- 250ml melted coconut oil
- 390g fresh or defrosted frozen berries
Method
Base
- Blend the desiccated coconut in the food processor until it becomes ‘coconut flour’
- Blend the nuts and the dates together in a food processor until almost a couscous-like texture. Add the remaining ingredients and pulse together a few times until combined. The mixture should hold together. Add 1-2 teaspoons of water if the mix is too crumbly.
- Press the mix into the base of the greased tins evenly and put in the fridge.
Filling
- Drain the soaked cashews and rinse.
- Blend all the ingredients except the coconut oil and berries in a blender until smooth.
- Slowly pour in the coconut oil with the blender going until completely combined.
- Divide the mixture into two halves, pour half onto the bases and set in the freezer quickly.
- Add the berries to the other half of the mixture, combine and then pour on top of the set halves.
- Set the cakes in the fridge.
- Top with fresh fruit or coulis as desired – we decorate ours with fresh or dried edible flowers too