Raw Vegan Cheesecake (Grain-free, Sugar-free, No Bake)

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This raw vegan cheesecake is super delicious! It does not taste bland at all, I promise! This cheesecake tastes like a regular cheesecake, but with healthier ingredients. It’s super easy to make it too.

My version of vegan cheesecake is not really vegan, because I used grass-fed cows milk in the recipe, and by the way, it turned out great. I tried the recipe with coconut milk too, and the taste was awesome. So, I guess, any kind of milk will work for this recipe.

raw vegan cheesecake

Raw Vegan Cheesecake

Ingredients:

Crust:
Filling:
  • 1 1/2 cup Cashews (raw or roasted, doesn’t matter)
  • 2/3 cup full-fat Coconut milk (I used grass-fed raw half-and-half/half milk half cream)
  • 1/3 cup melted Coconut oil
  • 1 large Lemon juice
  • 1/2 cup Maple syrup, Agave syrup or liquid Honey
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Salted Peanut butter (for flavor)
Topping:
  • Wild blueberries, cherries, strawberries, or any fruit or berries

Instructions:

  1. Pour boiling hot water over cashews and let them soak for 30 minutes without covering.
  2. If your dates are dry and stiff, they need to be soaked in warm water for 10 minutes. After 10 minutes drain the dates well, so no water is left. If the dates are moist and soft, there is no need to soak them.
  3. Place soft dates in a food processor and blend until mushy. Transfer the date paste into a different bowl. Then put pecans into the food processor and process until pecans turn into fine crumbles. Add the date paste back, add 1 teaspoon of vegetable oil (avocado oil). If you are using walnuts instead of pecans, there is no need to add oil. Blend dates and pecans together until they turn into a soft pliable mass.
  4. Prepare 12 muffin tins and oil them. Place parchment paper strips to make it easier to get the cheesecakes out of tins when they are ready.
  5. Place 1 tablespoon of date and pecan mixture into each muffin tin. Flatten with the back of a cup, a spoon, or use your clean fingers. Set aside.
  6. Drain the cashews after 30 minutes of soaking. Place the cashews into a blender. Add lemon juice, milk, and maple syrup. Blend. Add melted coconut oil and blend again. Make sure you blend everything until silky smooth.
  7. Pour the cashew mix into each muffin tin. Decorate with fruits. Freeze for at least 2 hours.
  8. Keep in the freezer for up to 2 weeks.raw vegan cheesecake

Raw Vegan Cheesecake

Keyword: gluten-free, grain-free, sugar-free
Servings: 12 pcs

Ingredients

Crust:

  • 1 cup packed Dates pitted
  • 1 cup Pecans or Walnuts
  • 1 teaspoon Avocado oil don't add if using walnuts

Filling:

  • 1 1/2 cup Cashews raw or roasted, doesn't matter
  • 2/3 cup full-fat Coconut milk I used grass-fed raw half-and-half/half milk half cream
  • 1/3 cup melted Coconut oil
  • 1 large Lemon juice
  • 1/2 cup Maple syrup Agave syrup or liquid Honey
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Salted Peanut butter for flavor

Topping:

  • Wild blueberries cherries, strawberries, or any fruit or berries

Instructions

  • Pour boiling hot water over cashews and let them soak for 30 minutes without covering.
  • If your dates are dry and stiff, they need to be soaked in warm water for 10 minutes. After 10 minutes drain the dates well, so no water is left. If the dates are moist and soft, there is no need to soak them.
  • Place soft dates in a food processor and blend until mushy. Transfer the date paste into a different bowl. Then put pecans into the food processor and process until pecans turn into fine crumbles. Add the date paste back, add 1 teaspoon of vegetable oil (avocado oil). If you are using walnuts instead of pecans, there is no need to add oil. Blend dates and pecans together until they turn into a soft pliable mass.
  • Prepare 12 muffin tins and oil them. Place parchment paper strips to make it easier to get the cheesecakes out of tins when they are ready.
  • Place 1 tablespoon of date and pecan mixture into each muffin tin. Flatten with the back of a cup, a spoon, or use your clean fingers. Set aside.
  • Drain the cashews after 30 minutes of soaking. Place the cashews into a blender. Add lemon juice, milk, and maple syrup. Blend. Add melted coconut oil and blend again. Make sure you blend everything until silky smooth.
  • Pour the cashew mix into each muffin tin. Decorate with fruits. Freeze for at least 2 hours.
  • Keep in the freezer for up to 2 weeks.

 

 

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organicbiomama

Hi! My name is Feruza. I am from sunny Uzbekistan. Currently, I am a stay at home mom of two beautiful boys and have a wonderful supportive husband. I hold Masters' degree in Multimedia Engineering, but at this moment, I am just a Mom. With all my love to my family, I try to nourish them with wholesome foods always trying and experimenting new recipes. My hobbies are languages, healthy lifestyle, nourishing food, books, sewing, knitting, DIYs, homeschooling, and much more! I felt the need of my own corner where I could collect all of my favorite recipes and information without losing them. And here it is! Enjoy!

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