8-Ingredient Raw Vegan Cheesecake

I’m super excited to share this recipe with you! Raw vegan cheesecakes are one of our absolute favourite desserts. These little cheesecakes are vegan and gluten free and only use 8 ingredients. It’s a great dessert and I usually make it when non-vegan family and friends visit us as it’s super delicious and they love it just as much as I do.

The cheesecakes have a nice sweetness to them and are really creamy. The base is made of dates, almond meal and chia seeds. The filling contains cashews, maple syrup, cinnamon and vanilla. And as for the topping…you can choose any fruit you like! I like these with fresh strawberries or for more tart cheesecakes I love topping them with passion fruit.

         

I hope you enjoy this recipe and if you do, please tag us @nothangryanymore on Instagram.

Annick xx

8-Ingredient Raw Vegan Cheesecake

Annick
Creamy and delicious raw vegan and gluten free cheesecakes topped with your favourite fruit or berry! A great dessert for the whole family.
5 from 1 vote

(Click on the stars to vote!)

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Servings 12 servings

Ingredients
  

Base

  • 150 g medjool dates pitted
  • 70 g almond meal
  • 2 tbsp chia seeds

Filling

  • 400 g raw cashews soaked in water overnight*
  • 50 g maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla bean paste

Topping

  • about 80 g of your favourite fruit/berry I like to use strawberries or passionfruit

Instructions
 

  • Add the dates, almond meal and chia seeds to a food processor or blender and mix until well comined. Press the mix into the muffin tray** and leave aside.
  • Drain soaked cashews and add them to the food processor together with the maple syrup, cinnamon and vanilla bean paste. Blend well until soft and creamy. Fill the mix into the muffin forms on top of the base.
  • Place the muffin tray in the freezer for 2-4 hours, depending on how solid you like your cheesecake.
  • About an hour before serving, add your favourite fruit on top of the cheesecakes and put the tray back into the freezer OR or serve the fruit fresh on top of the cheesecakes.

Notes

*If you're in a rush, you can soak the cashews in boiling water and they'll be ready to use in one hour. However, the cheesecakes won't be considered raw if the water temperature has been over 48°C. The dessert will still taste the same.
** To prevent the base from sticking to the muffin tray, put a piece of baking paper on the bottom.
Nutritional Information:
1 Cheesecake (without topping)
Calories: 298 Fat: 19.6 Saturated Fat: 3.3g Sodium: 6.7mg Carbohydrates: 21.2g Sugar: 12.3g Fiber: 3.9g Protein: 8.8g
Tried this recipe?Share your creation with us on Instagram @nothangryanymore

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