Amazing 10-ingredient vegan cheesecake that’s raw, naturally sweet, and incredibly delicious! The Perfect Gluten Free Vegan Dessert With Health Benefits!

Ingredients

FILLING

  • 1 1/2 cups raw cashews (overnight in cold or very hot water soaked for 1 hour)
  • 1 cc vanilla extract (optional )
  • 1 medium Lemon, juiced (~3 tbsp or 45ml as a recipe This original is written)
  • 1/4 cup light coco smilch (or sub-fatted coconut milk)
  • 1/4 small cup melted coconut oil ( Omitting the oil won’t make the recipe as creamy, but you can add 1/4 cup coconut yogurt or coconut milk)
  • 1/2 cup maple syrup (or sub agave // Use less for a spicier cheesecake)
  • 1/4 cup Coconut yoghurt* ( Homemade vegan yogurt or store bought – I like Coyo!)
  • 1/4 tsp Sea Salt< /span>
  • 1 1/2 – 2 TL Matcha green tea powder (see our Matcha Review!)< /li>

CRUS T

  • 1< /span> cup packed Medjool dates (pitted // as the original recipe is written, approx. 22 dates or 275g pitted before measuring)
  • 1 1/2 cups raw nuts (or raw almond subs)
  • 1 Pinch Sea Salt

Instructions

  • In a bowl, cover the cashews and cover with very hot water and soak for 1 hour. Or cover with cold water and soak for 6-8 hours or overnight. Drain well and set aside.
  • Place the dates in a food processor and blend until small pieces remain and form a ball. Remove and set aside.
  • Then add the nuts and salt and turn it into a meal. Then add the dates and knead into a fluffy dough – it should stick together when you squeeze it a little between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
  • Cut a standard 7-inch (< a href="https://www.amazon.com/dp/B01KHHFCKS/ref=as_at?creativeASIN=B000GIGZXM&linkCode=w61&imprToken=7ecBh-ANJViKWI-BMmgXiA&slotNum=4&tag=minimalistbaker- 20" target= " _blank" rel="nofollow" data-amzn-asin="B01KHHFCKS">I like that!) with parchment paper (adjust number/size of shapes if batch size changes). Then add the crust mixture and press down lightly with your fingers to spread it.
  • Use a flat-bottomed lined jar for packaging Shape parchment paper and press firmly, pushing some crust to the sides. Place in freezer to set.
  • Add all the ingredients for the filling except matcha at High speed blender and blend until creamy and smooth, sides as needed scrape off If you have trouble blending, add a little more coconut milk.
  • Adjust taste and flavor/sweetness if needed , add more coconut yogurt or lemon juice for flavor, maple syrup for sweetness, or vanilla for vanilla flavor.

  • Pour 2/ 3 Stuff in crust (see photo) and tap a few times to release air bubbles. Set aside.
  • Add the matcha powder to the rest of the filling, starting at the lower end of the range (1 1/2 tsp as written in the original recipe). Blend until creamy and smooth. Then taste and see if it needs more matcha. I found 1 1/2 to be the perfect amount as too much can taste bitter. Add a swirling motion to the fill. Then stir several times with a spoon or chopstick to create more swirls. Tap the counter to release air bubbles.
  • Cover loosely with plastic wrap and freeze until firm – about 3-4 hours depending on the size of the dish. Once set, it feels solid.
  • To serve, remove from freezer until slightly tender – about 15 – 20 minutes. Then slice with a hot knife to make slicing easier. Top with a drizzle of coconut whipped cream and fresh berries, or enjoy as-is!
  • Once frozen, this cheesecake can be kept in the fridge for up to 3 days, but it will get quite soft. For this reason I recommend storing it in the freezer and letting it sit for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer for up to 1 month or in the fridge for up to 3 days.
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