Easy Raw Vegan Cheesecake
An easy, raw, vegan cheesecake recipe that everyone will love! No baking or soaking cashews required!
Ingredients
Crust
- 1 cup rolled oats gluten-free if desired
- 1 1/4 cup packed, pitted dates*
- 1/2 tsp salt
Cheesecake
- 3/4 cup cashew butter no added oils
- 1/2 cup maple syrup
- 1/3 cup coconut cream buy in a can or use the top layer from a can of coconut milk
- 1/4 cup melted coconut oil
- 1 lemon juiced
- 1/2 tsp vanilla extract
Instructions
- Slice dates in half and remove the pits.
- Add dates, oats, and salt to a food processor and blend until it forms a dough-like consistency.
- Form into 12 small balls and place in a muffin tin or silicone muffin cups.
- Press flat to form the crust for each mini cheesecake.
- Add cashew butter, maple syrup, coconut cream, melted coconut oil, juice from 1 lemon, and vanilla extract into the food processor and blend 'til smooth and creamy.
- Pour or spoon cheesecake mixture into each muffin cup.
- Place in fridge to let harden (3-5 hours). Alternatively, you can place the cheesecake in the freezer to set, but then they will have to let soften slightly before eating.
Notes
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