These Healthy Raw Vegan Strawberry Cheesecake are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like!
Since Valentine’s day is literally tomorrow I figured it’s time to post up a valentine’s day appropriate recipe.
I did, however, want to make a dessert that can be enjoyed all year round for any holidays, or just on its own!
I am sure your partner would appreciate your efforts and the cute heart shape!
This recipe can be easily made in advance, as it needs to stay in the freezer, so you could easily whip it up in the morning, put it in the freezer and forget about it! Only take it out when it’s time for dessert!
These Healthy Raw Vegan Strawberry Cheesecake ARE:
- raw & vegan (I know, “duh”…but I had to put it)
- refined-sugar free
- filled with healthy fats
- made with fresh fruit
The base is made out of only two ingredients, Medjool dates and almonds. The filling is made out of a cashew base, which gives the cheesecake a creamy texture.
You can soak the cashews overnight, or if you’re in a bit of a hurry you can soak them in boiling water for an hour or two. (Though if you soak them overnight your cheesecakes will be creamier!)
I’d also recommend making these raw vegan raspberry cheesecakes in a high-speed blender or powerful food process for the creamiest results.
You can substitute the maple syrup in this recipe for agave, brown rice syrup if you prefer. You can also substitute the coconut milk for any other plant-based milk. (But the coconut milk is the creamiest!)
Ideally, you would use a silicon shape, but since I didn’t have any in hand, I simply put clingfilm underneath a flat-surfaced plate, put a heartshaped cutter and layered all the cheesecake filling inside. Once I had to take it out, I lifted the clingfilm and then used a bottle to push it from the bottom upwards!
too much work I know ) But it’s a lot easier than it sounds!
Makes 3 heart-shaped cheesecakes
- 1/2 cup/70g almonds
- 1/2 cup/95g Medjool dates
- 1 cup/150g of raw cashews (soaked overnight, rinsed, and drained)
- 1/4 cup/55g of coconut milk
- 1/6 cup/53g maple syrup
- 2 teaspoons of lemon juice
- 1 tablespoon of coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup/85g of raspberries
- In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
- Press the dough into the bottom of a silicone heart-shaped mold or any shape you like. And set the base in the fridge while you prepare the cheesecakes.
- Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a
high-speed blender until smooth and creamy. Pour half the mixture into the molds, leaving the rest to make the strawberry layer. Freeze the first layer for 10 minutes before adding the second strawberry layer.
- Add the raspberries to the blender with the remaining cashew cream and blend until smooth. Add the strawberry layer on top and place it in the freezer.
- Leave it in the freezer for 2 hours then remove from freezer and serve.
- Serve these frozen or let them thaw for 10 minutes for a creamy texture.
- Store these cheesecakes in the freezer.
- You can easily substitute the strawberries for raspberries, or any berry you prefer!
- Ideally, you would use a silicon shape, but since I didn’t have any in hand, I simply put clingfilm underneath a flat-surfaced plate, put a heartshaped cutter and layered all the cheesecake filling inside. Once I had to take it out, I lifted the clingfilm and then used a bottle to push it from the bottom upwards! ( too much work I know ) But it’s a lot easier than it sounds!