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This raw vegan cheesecake is too amazing!!! I've been wanting to make one for awhile, inspired by all the raw treats I see on Instagram. I finally found a non-coconut milk recipe from the @oneingredientchef. Using my own almond bliss ball recipe as a base, I made a few adjustments to the filling, but it's crazy how incredibly easy this is to make! I don't have silicone baking cups, so I just used a take-out container ;)

 

FOR THE BASE
1 1/2 cups raw almonds

5 medjool dates, pitted

3 Tbsp maple syrup

2 Tbsp flax seeds

1 Tbsp chia seeds

1/2 tsp cinnamon

 

FOR THE CHEESECAKE

1 cup cashews, soaked overnight and drained

1/2 cup silken tofu

1/4 cup homemade nut milk

2 Tbsp coconut oil, melted

3 Tbsp maple syrup

1/2 cup frozen blueberries

 

FOR THE TOP

Fresh berries

 

  • Place all the ingredients for the base in a food processor and process for 2-3 minutes. The mixture should hold together when you pinch it slightly. Press the mixture into a flexible container.

  • For the filling process the ingredients until the mixture is smooth. The pour this into the base. Freeze. Let thaw for 10 minutes before serving, topping it with a combination of fresh and frozen berries.

 

See also my Matcha Nutella Cheesecake recipe at millennial-kitchen.com

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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