Today’s post is a little special, as it’s my birthday 🙂
And what can be better for your birthday than a delicious silky smooth vegan cheesecake with no cheese whatsoever? Not only vegan, also gluten-free, refined-sugar free and can be made raw if you use agave instead of the maple syrup. So healthy you can basically have it for breakfast 😉
I’ve been seeing vegan cheesecakes all over the blogosphere for years now and am ashamed to say it has taken me this long to actually try them. But as soon as I found Minimalist Baker’s minicheesecakes, I knew I had to make them. I’ve adapted the recipe a little and I have to say, it blew my mind… The crust on its own is already really good, but then you make the filling and I guarantee you will have to restrain yourself from eating half of it with a spoon straight from the blender. The soaked cashews make an incredibly creamy filling and paired with the coconut milk, coconut oil and maple syrup…out of this world! I predict countless variations coming up! (I’m thinking maybe cinnamon and definitely lemon…mmmhhh)
I knew I wanted mine to be raspberry as it pairs really well with the sweet creamy filling and the swirls look sooo pretty!
Other than the time to soak the cashews and to the time to let it set in the freezer, this is a quick 20-minute job, so there’s no excuse not to make it. And I took it to the office for my birthday and four meat-eating guys plus a healthy eater have all loved it and had seconds, so I’d say it passed the test.
The crust comes together in a few seconds by pulsing dates, almonds and walnuts in a food processor or a blender. Once finely minced, press really well into a cheesecake pan – the kind with removable bottom is really handy.
Next, drain the cashews and whizz all the filling ingredients in the blender until silky smooth – mine took about 3 – 4 minutes. Pour onto the crust and put in the freezer for a few minutes whilst you make the swirl.
For the swirl, combine the raspberries and maple syrup in the blender or just mash really well with a fork. Drop spoonfuls onto the filling, use a toothpick to create swirls and then admire the gorgeousness 🙂
Once it is ready, put it in the freezer for at least 2 hours, so it has time to set. If you’re serving it straight away, take out 10 minutes before. If you’re serving it a day or two later, leave it in the freezer and then take out and leave in the fridge a few hours beforehand.
- 1 cup pitted dates
- 1/2 cup raw almonds
- 1/2 cup walnuts
- 1 1/4 cup cashews, soaked for 4 - 8 hours
- juice of 1/2 lemon (about 1/8 cup)
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1/2 cup coconut milk (chill the can in the fridge for a few hours, then take the creamy part off the top)
- 1/2 cup raspberries
- 1 tablespoon maple syrup
- Start with the crust - put the almonds, walnuts and dates into your food processor or blender and whizz until very finely minced. Then press well into the cheesecake pan (with removable bottom, if you have one - it will make getting it out a breeze!)
- Then move onto your filling - drain the cashews and simply whizz all of the ingredients together in the blender until silky smooth (mine took about 3 - 4 minutes). Then try and restrain yourself from eating it directly from the blender 🙂 Pour onto the crust and put in the freezer for a couple of minutes whilst you prepare the raspberry swirl.
- Finally, the raspberry swirl - simply mix together the raspberries and the maple syrup, you can use the blender or just mash them really well with a fork. Drop spoonfuls onto the cheesecake filling and then use a toothpick to create the pretty swirls.
- Finally, let set in the freezer for about 2 hours.
- If you don't have 4 - 8 hours to soak the cashews, you can speed the process by covering them with boiling water and soaking them for 1 hour.
- If you’re serving it straight away, take out 10 minutes before. If you’re serving it a day or two later, leave it in the freezer and then take out and leave in the fridge a few hours beforehand.