RAW VEGAN RASPBERRY CHEESECAKES

These raw vegan raspberry cheesecakes are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like!

One thing I love about these raw vegan raspberry cheesecakes is that they can be made into individual portions, or you can make them as a whole cake. I personally love them as individual cupcakes because they’re perfectly portioned!

The base is made out of only two ingredients, Medjool dates and almonds. The filling is made out of a cashew base, which gives the cheesecake a creamy texture.

RAW VEGAN RASPBERRY CHEESECAKES RECIPE

Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free



INGREDIENTS
Base

• 1 cup almonds
• 1 cup Medjool dates

Cheesecake

• 2 cups raw cashews (soaked overnight, rinsed, and drained)
• 1/2 cup coconut milk
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup raspberries

Raw icing (optional) 

• 1  1/2 cup cashews (soaked overnight)
• 1/3 cup raspberries
• 3 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 1 tsp vanilla extract

INSTRUCTIONS

1. In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
3. Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
5. Let freeze for 4 hours then remove from freezer and serve
6. To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes

Recipe Adapted : RAW VEGAN RASPBERRY CHEESECAKES @ choosingchia