A deliciously creamy, guilt-free, raw vegan “cheesecake”, completely free from dairy, wheat, gluten, refined sugar and eggs.
A few people have been asking me for vegan cheesecake recipes lately. In fact I recently made one for an 11 year old’s birthday party at Holistic Nurture , a boutique yoga center in Blanchardstown, which I thought was a pretty cool thing to have for them to have as their center piece. Here’s a photo that Leemore, the gorgeous lady who owns the center, sent to me after she decorated it up with candles!
If only raw cheesecake had been around when I was 11!
Raw cheesecake can be a real talking point at any dinner table, and I generally find that most people absolutely love it, so it’s a great one to serve to non-vegans or people who generally wouldn’t look twice at raw food.
This recipe is deliciously creamy and sweet, with a subtle tang of raspberries in the middle.
It’s one that I’ve taught in some of my earlier classes, and always goes down really well because everyone seems to love cheesecake!
You will need: Food processor, high speed blender, 9″ spring-from cake tin, spatula, cocktail stick or skewer
- Ingredients for the Base:
- 300g / 3 cups Walnuts or Almonds
- 6 pitted Medjool Dates
- Pinch Salt
- Ingredients for the Cheesecake filling:
- 300g / 3 cups Cashews (soaked in water at least 2 hours)
- 150 ml / ¾ cup Coconut Milk (home-made or from carton, not canned)
- 150 ml / ¾ cup melted Raw Coconut Oil
- 150 ml / ¾ cup Maple Syrup/Agave
- 2 tsp Vanilla Extract / or 1 tsp Ground Vanilla / or Seeds from 2 Vanilla Pods
- Juice of 1 large Lemon
- ½ tsp Salt
- Ingredients for the Raspberry Swirls:
- 150g fresh Raspberries (or defrosted ones)
- 2 tbsp Maple syrup/Agave
- Make the base: In the food processor break down the nuts to smaller crumbs. Add the rest of the base ingredients and mix until it sticks together when pressed between your fingers.
- Transfer into a spring form tin and use the spatula to the spread it evenly over the base. Use your hand to press down firmly to form an even surface.
- Place in the fridge while you make the filling.
- Make the Cheesecake Filling: Drain the soak water off the Cashews, and in a high speed blender, eg a Vitamix or Blendtec, blend all the filling ingredients together to a smooth cream. Use the tamper stick if you have one.
- If you don't have a high speed blender: Add all the liquid ingredients to the blender first, then HALF of the soaked and drained Cashews. Blend on low speed, gradually working up to full speed after a few seconds. Now add the rest of the Cashews and blend again until smooth and creamy. You can stop the machine periodically and push the mixture back down onto the blades if it's sticking.
- Once the filling is smooth and creamy pour it onto the cheesecake base. Tap the tin several times on the counter to remove any air bubbles.
- Make the Rasberry Swirls: Blend the Raspberries together with the Maple syrup until smooth.
- Now spoon or pour several blobs of this coulis on the top of the cheesecake. Take your cocktail stick or skewer and create swirls in the cheesecake by dragging it in circular movements.
- Place the whole cheesecake into the fridge for at least 4-6 hours to fully set. Ideally I would leave it overnight or pop into the freezer for a few hours. It should be really firm to the touch to get a nice clean slice.
- To serve, cut into slices and drizzle with any left-over Raspberry coulis.
- The cheesecake should store well for up to 3 days in an airtight container in the fridge.
If you want to make this just for yourself but know you absolutely won't eat it all in a few days, you can slice it up and wrap each individual slice in greaseproof paper and freeze in a container for up to 2 months. Take a slice out as you want and defrost in the fridge, or at room temp for an hour.