The best raw, vegan cheesecake recipe! It's easy to make and so delicious, with a creamy blueberry "cheesecake" layer, and a walnut crust.
Plus, she's gluten-free!
Ingredients
CRUST
1 cup packed pitted dates*
1 cup raw walnuts
FILLING
1 ½ cups raw cashews (quick-soaked)
1 large lemon, juiced
1/3 cup coconut oil (melted)
2/3 scant cup full-fat coconut milk
½ cup maple syrup
1/4 cup blueberries (fresh or frozen)
Instructions
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more walnuts. Optional: add a pinch of Celtic sea salt to taste.
Lightly grease a standard, 12 slot muffin tin or glass dish to make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth.
Blend for 1 minute until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
Taste and adjust as needed.
Add blueberries and blend.
Divide filling evenly among the muffin tins or glass bowl. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out.
Top with blueberries and walnuts and serve.