I got my bake on this weekend for the first time in forever! I don’t do it very often, mainly because if it sits at my house Alan (the bf) and I tend to eat the entire thing within a day or two. (whoops) I recently stumbled across this raw cheesecake recipe via Minimalist Baker though while having serious cake cravings and decided to give them a go. They’re full of yummy healthy ingredients, NO butter, flour or refined sugar etc, actually completely vegan and super simple to make – no baking required. The ‘cheesecake’ mix is basically made up of soaked raw cashews, honey and coconut milk, which you wouldn’t think to be cheesecake-y at all, but it really is!
I need to be straight up and say they do not taste exactly like regular cheesecake, you can’t beat the creamy fatty goodness of a proper cheesecake so don’t be expecting an exact replica, but I can vouch for them being damn delicious and are satisfyingly healthy so you can go back for 2nds and 3rds guilt free. Win win!
Here’s what you’ll need:
- 1 cup pitted dates (soak them in warm water for 10 min then drain)
- 1 cup raw almonds
- Pinch of salt
- 1 1/2 cups raw cashews. Soak them in water for 4-6 hours then drain
- About 1/4 cup of lemon juice
- 1/3 cup melted coconut oil
- 2/3 cup full fat coconut milk
- 1/2 cup agave nectar, maple syrup or honey – I used agave
- 1/2 cup frozen or fresh blueberries
- Add dates to a blender and blend until broken up into small pieces – should form a sticky ball. Remove and pop to the side.
- Add the nuts to the blender next and blend into a meal. Pop the dates back in plus a pinch of salt and blend.
- Lightly grease a 12 part muffin tin
- Heap 1 tablespoon amounts of the base and press down to the bottom of the tin with your fingers. You want to push it down rather firmly and evenly.
- For the cake mix – add all the filling ingredients to the blender except for the blueberries. Mix for a minute or so until nice and smooth. If it’s not coming together nicely, add a touch more coconut milk or lemon juice which should help.
- Taste and adjust the flavours to your preference. You could potentially add any flavour you like at this step – add some fruit pulp, dark choc chips, caramel, chopped nuts – I kept mine simple simon though.
- Pour the mix evenly among the muffin tins. Sprinkle on your blueberries and give them a light swirl with a butter knife to ‘sink’ them in and leave a nice bit of swished colour on top.
- Tap the tin on the bench a few times to release air bubbles
- Cover with cling wrap and stick in the freezer until hard – around 4 hours.
- Once they’re ready to go, remove each piece by stabbing a butter knife around the edge and they’ll just pop out.
- Keep them in the freezer and they should last at least 1-2 weeks
I like to leave them out for at least 15 mins before eating so they go all squishy and creamy. Mmmmm.
Check out Minimalist Baker here for lots of other healthy, yummo recipes too.