These are the easiest little raw vegan cheesecakes! Any fruit can be used!! I used blueberries and raspberries, but I have also done them with strawberries. The crust for these cheesecakes is my favourite. I find often times the raw crusts are too chewy and flavourless, the crust for these is moist and full of coconut and walnut flavour, not the usual overpowering flavour of dates. I use my boyfriend’s families homemade maple syrup for sugar in all my scrumptious desserts. You can absolutely use other sugar sources like raw cane sugar or coconut sugar. For a little background in how I get my recipes. I didn’t go to culinary or nutrition but I am certified for raw food cooking. I research recipes that I am interested in, and then I play around with the ingredients till I feel it is the yummiest version, not just the healthiest.
Crust layer
1 cup walnuts, 1 cup shredded coconut, 1 cup pitted dates (soak for a few minutes before cutting) and 1/2 cup ground flax seeds
Topping jam
3 cups blueberries (can be frozen)
1/3 cup chia seeds (optional)
2 tablespoons fresh lemon juice
1/4 cup maple syrup
Cheesecake layer
1 1/2 cup soaked raw cashews (soak a few hours. Macadamia nuts can be used too)
1/4 cup fresh lemon juice
1/2 lemon zest (cut up into tiny pieces)
1/4 cup melted cacao butter
1/2 teaspoon salt
1/4 cup maple syrup
Instructions
Combine crust ingredients and press into the bottom of cupcake tins
Blend the jam ingredients. If going to use chia seeds, then let soak in the fruit mixture for 15 minutes to thicken it up.
Blend all the cheesecake layer ingredients except the lemon zest. Blend in lemon zest, and pour over the crust.
Put in the freezer for 1 hour, then pour the jam on top of the cheese cake mixture and put back into the freezer.
Take out 1 hour before serving. Serve with some fruit on top! Enjoy!
