RAW VEGAN RASPBERRY CHEESECAKES
This raw vegan raspberry cheesecake is made with healthy raw ingredients and made into perfectly sized individual portions! Store in the freezer and enjoy it anytime!
One thing I like about these raw vegan raspberry cheesecakes is that they can be made into individual pieces, or you can make them whole cakes. I personally like them as individual cupcakes because they are perfectly shared!
THE CRUDE VEGAN RASPBERRY CHEESECAKE IS:
The base is made of only two ingredients, dates Medjool and almonds. The filling is made from a base of cashews, which gives the cheesecake a creamy texture.
You can soak cashews overnight, or if you're in a hurry, you can soak them in boiling water for an hour or two. (Even if you soak it overnight, your cheesecake will be more creamy!)
I also recommend making this raw vegan raspberry cheesecake in a high-speed blender or a powerful food process for the best results.
INGREDIENTS
Base
cheesecake
Raw Icing (optional)
INSTRUCTIONS
NOTE
One thing I like about these raw vegan raspberry cheesecakes is that they can be made into individual pieces, or you can make them whole cakes. I personally like them as individual cupcakes because they are perfectly shared!
THE CRUDE VEGAN RASPBERRY CHEESECAKE IS:
- raw & vegan
- sugar-free
- refined sugar
- filled with healthy fat
- made with fresh fruit
The base is made of only two ingredients, dates Medjool and almonds. The filling is made from a base of cashews, which gives the cheesecake a creamy texture.
You can soak cashews overnight, or if you're in a hurry, you can soak them in boiling water for an hour or two. (Even if you soak it overnight, your cheesecake will be more creamy!)
I also recommend making this raw vegan raspberry cheesecake in a high-speed blender or a powerful food process for the best results.
INGREDIENTS
Base
- 1 cup of almonds
- 1 cup Medjool dates
cheesecake
- 2 cups of raw cashew nuts (soaked overnight, rinsed and dried)
- 1/2 cup coconut milk
- 1/3 cup of maple syrup
- 1/4 cup of lemon juice
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup of raspberry
Raw Icing (optional)
- 1 1/2 cups of cashews (soaked overnight)
- 1/3 cup of raspberries
- Maple syrup 3 tablespoons
- 1/4 cup of coconut oil, melted
- 1/3 cup of almond milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In a food processor, mix almonds and Medjool together to form a sticky mixture. (If your dough isn't sticky enough to tie together, add a few more pairs.
- Press the mixture into the bottom of the silicone cupcake mold and set it in the fridge as you prepare the cheesecake
- Blend raw cashew nuts, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and soft. Pour half the mixture into a cupcake mold, allow the rest to make a layer of raspberry.
- Add raspberries to the blender and blend until smooth. Add a layer of raspberry on top and place it in the freezer.
- Let it freeze for 4 hours then remove from the freezer and serve
- To make raw icing, mix all the icing ingredients together in a blender until smooth. Take it into a bowl and place it in the refrigerator to tighten it for 2 hours. Insert the piping bag if desired and pipe it into the cheesecake
NOTE
Serve this frozen or let it thaw for 10 minutes for a creamy texture.
Save this cheesecake in the freezer.
To make the "ombre" color effect, add 1/4 raspberry for the pink, then the other raspberry for the darker pink.
This recipe is inspired by choosingchia
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