Raw Vegan Cheesecake is easy and convenient to make. Unlike the cooked version, this cheesecake will still taste the same a week later. Just like any other cheesecake recipe, you can play around with the topping ingredients. However, stick to the recipe ingredients for the crust.
Raw Vegan Cheesecake crust needs a binding agent. And since we don’t use non-vegan butter, dates come in handy. I also avoid using biscuits because they are not very healthy. Instead, I use a mixture of different nuts and seeds. Nuts are gluten-free and rich in monosaturated fats, protein, minerals, vitamins, and fiber.
You can use whichever nuts you have including almonds, walnuts, chestnuts, hazelnuts, Brazil nuts, cacao, pecans, peanuts, pine nuts, pistachios, as well as seeds such as sunflower and pumpkin seeds. Grind these into powder. If you prefer a coarse crust, don’t grind them too fine.
The Ingredients
For the Crust
- 1-cup walnuts
- 1/2 cup Almonds
- 1 cup pitted dates
- A pinch of salt
Optional:
- 1-tablespoon roasted pumpkin seeds
- 1-tablespoon matcha powder
For the Top Layer
- 2 cups cashew nuts – soak them overnight with cold water or at least 2 hours with warm water. Soaking makes them manageable for your blender.
- A few drops of vanilla extract
- 1/4 cup coconut oil. If you live in a cold environment, coconut oil tends to solidify. So you have to melt it first.
- The juice of 1 lemon (freshly squeezed)
- A few fresh mint leaves (or any herbs you prefer)
- 1/3 cup maple syrup
- ½ cup of coconut cream. If you don’t have the cream, refrigerate a can of full-fat coconut milk overnight and discard the water that separates from the cream in the morning. We want that creamy stuff to replace the creaminess of non-vegan cheese.
- 1-cup blueberries or whichever berries you have in season.
Procedure
To Make the Crust
In a food processor (or high-speed blender), grind the nuts to the texture you prefer. Add the dates and pulse until the mixture sticks between your finger, but it shouldn’t form a ball. Be careful not to over-mix.
Transfer this crumble into any round baking tin with a removable base (for easier transfer once your raw vegan cheesecake is set).
Using a glass, press this mixture gently and even it out. Set aside in the freezer for a firm crust.
To Make the Filling
Dain your cashew nuts and rinse them. Add them in a blender together with the other ingredients except the blueberries. Puree them until you have a smooth consistency. Divide this mixture into 2 and pour the first half over the crust layer. Put it back in the freezer to set.
In the meantime, add your blueberries to the second half and puree until well combined. Pour this mixture as the second layer and put your Raw Vegan Cheesecake back in the freezer again to set.
After 20 minutes or so, your Raw Vegan Cheesecake should be firm and ready to serve. To garnish, add the same berries and herbs you used on top.
Enjoy!
Conclusion
Raw Vegan Cheesecakes provide an excellent platform for vegans to consume raw seeds and nuts. They can be as nutritious as you make them. This is the only dish that allows you to enjoy dessert as you stick to your health and dieting goals. If you don’t believe me, try analyzing the nutritional value of this recipe. You will be Amazed!