These raw vegan raspberry cheesecakes are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like!
One thing I love
about these raw vegan raspberry cheesecakes is that they can be made into
individual portions, or you can make them as a whole cake. I personally love them as
individual cupcakes because they’re perfectly portioned!
- RAW & VEGAN
- GLUTEN-FREE
- REFINED-SUGAR FREE
- FILLED WITH HEALTHY FATS
- MADE WITH FRESH FRUIT
The base is made
out of only two ingredients, Medjool dates and almonds. The filling is made out
of a cashew base, which gives the cheesecake a creamy texture.
You can soak the cashews overnight, or if you’re in a bit of a hurry you can
soak them in boiling water for an hour or two. (Though if you soak them
overnight your cheesecakes will be creamier!)
I’d also recommend making these raw vegan raspberry cheesecakes in a high-speed
blender or powerful food process for the creamiest results.
You can substitute the maple syrup in this recipe for agave, brown rice syrup
or honey if you prefer. You can also substitute the coconut milk for
any other plant-based milk. (But the coconut milk is the creamiest!)
What Ingredients Are Required to Make Raw Vegan Raspberry Cheesecakes ?
INGREDIENTS
Base
·
1 cup almonds
·
1 cup Medjool dates
Cheesecake
·
2 cups raw cashews (soaked overnight, rinsed,
and drained)
·
1/2 cup coconut milk
·
1/3 cup maple syrup
·
1/4 cup lemon juice
·
1/3 cup coconut oil, melted
·
1 tsp vanilla extract
·
1 cup raspberries
Raw icing
(optional)
·
1 1/2 cup cashews (soaked overnight)
·
1/3 cup raspberries
·
3 tbsp maple syrup
·
1/4 cup coconut oil, melted
·
1/3 cup almond milk
·
1 tsp vanilla extract
How to Make Raw Vegan Raspberry Cheesecakes ?
INSTRUCTIONS
1.
In a food processor blend the almonds and Medjool dates
together until it forms a sticky dough. (if your dough isn’t sticky enough to
bind together, add a couple more dates.
2.
Press the dough into the bottom of a silicone cupcake mold
and set in the fridge while you prepare the cheesecakes
3.
Blend the raw cashews, coconut milk, maple syrup,
lemon juice, coconut oil, and vanilla together in a high-speed blender until
smooth and creamy. Pour half the mixture into the cupcake molds, leaving the
rest to make the raspberry layer.
4.
Add the raspberries to the blender and blend until smooth.
Add the raspberry layer on top and place in the freezer.
5.
Let freeze for 4 hours then remove from freezer and serve
6.
To make the raw icing, blend all the icing ingredients
together in a blender until smooth. Scoop into a bowl and place in the fridge
to firm up for 2 hours. Put in a piping bag if desired and pipe onto the
cheesecakes
NOTES
·
Serve these frozen or let them thaw for 10 minutes for a
creamy texture.
·
Store these cheesecakes in the freezer.
·
To make an “ombre” color effect, add 1/4 of the
raspberries for a pink layer, and then the rest of the raspberries for a darker
pink layer.
