This yummy vegan cheesecake is a truly decadent but guilt-free dessert (or mid-afternoon snack) that is creamy and free of processed sugar, dairy and grains.
For the base
- 1 1/2 cups of sliced almonds
- 2 tablespoon desiccated coconut
- 3 large Medjool dates pitted
- 1/2 teaspoon vanilla extract
- 1 to 2 teaspoons water
- Pinch of salt
For the cheesecake filling
- 2 1/4 cups of raw cashew nuts
- 3/4 cup water
- 3/4 cup fresh squeezed lime juice
- 2-3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup coconut oil melted
For the raspberry topping
- 1 cup raspberries fresh or frozen
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon water
- 1 cup of the filling
It was made using the Kuvings SV500 Vacuum Blender.
PRINT RECIPE
Method:
Make the base
- Remove the seed and soak the dates in warm water for about 10 minutes, then chop
- Add almonds, coconut, dates, vanilla extract, water and salt and blend until well combined (pulse on slow and keep scraping sides down to combine)
- Put into a bowl and put aside (or press into 6 small dessert glasses as the base)
Make the cheesecake filling
- Add cashews, water, lime juice, honey, vanilla extract and coconut oil into the blender and blend until you have a smooth texture (it might take two blend cycles)
- Set aside 1 cup of the filling and put the rest into a bowl, or divide the rest between your dessert glasses with the base
- If you have used dessert glasses, place them into the freezer while making the topping
Make the raspberry topping
- Combine the filling that you have set aside with raspberries, lime juice and water in a blender
- Blend until combined and smooth
If you are using dessert glasses, divide the raspberry filling between your dessert glasses and place back in the freezer for 1 hour, then transfer to the refrigerator for another 1-2 hour before serving
Combine together in a silicon mould
- Divide the base into 8 muffin moulds
- Divide the cheesecake filling on top of the base
- Divide the raspberry topping on top of the cheesecake
- Place into the freezer to set
- Once frozen, take them out of your silicon mould and allow to thaw before serving
