Raw + Mini Pink Vegan Cheesecake

Hannah Sunderani
Aug 2, 2018
4 min read

Hi friends, today I'm sharing with you these Raw + Mini Pink (raspberry) Vegan Cheesecakes, a delicious vegan frozen treat so perfect for this hot august weather.

Happy August 1 btw! I don't know whether to celebrate that my favourite summer month has sprung upon us, or to be sad that we are now entering the last month of summer before I pull out my wholly sweater and scarves again. But these raw + mini vegan cheesecakes has me forgetting this dichotomy and instead living in the now, with all feelings set aside except for pure bliss.

This vegan cheesecake recipe begins with an walnut oaty-base, followed by creamy layers of cashew and raspberry cream cheese. It is luuuuush. The flavours are exactly what you'd expect in a cheesecake: rich, creamy, smooth and perfectly balanced. Not to mention with those layers it's so pretty to look at. I love to make this recipe when we have guests, to show just how delicious plant-based desserts can be. There are no compromises to be made. And although cheesecake is a little of an indulgence I like to think that these cheesecake are still a healthier choice - it's ingredients are all-natural and unrefined. It consists of healthy fats from nuts, and best of all they are individually portioned, making it easier to avoid over-indulgence. Finally we can have our cake and eat it too! Although, this is a judge-free zone, so if you want to go in for a second cake then go for it. Let's just say it wouldn't be the first.

I've adapted this recipe from my Fig and Raspberry Cheesecake recipe. Aren't they adorable in mini form? Not only do I love that they are individually portioned, but it's a great way to satisfy that sweet tooth throughout the week, without it becoming a big ordeal. I simply take one mini cheesecake out of the fridge, wait 10 minutes and dig in. A larger cake merits longer defrosting time, and the process of freezing and thawing and freezing again can get a little daunting. As a result I tend to take bigger slices or pawn off a few slices to my hubby, which is no way to treat such a delicious cheese cake. It's like buying an expensive box of chocolates and handing them to kids on halloween. It's an experience meant to be savoured.

And although the cheesecakes are relatively easy to put together I will be honest in that you need time on your hands. To achieve those pretty layers you wan't to give enough time for first layer of cashew creme to freeze before adding the second. So I recommend making these on the weekend while you are about the house. Although not difficult you will need at least 45 minutes freeze time between pours to get that pretty layered effect. Another thing I recommend is to cut some parchment paper into strips about 1-inch wide - to place into each muffin mould. This will help you to pull the mini-cakes out of the muffin moulds when you're done.

To finish I've topped my cheesecakes with some (store-bought) raspberry ripple vegan ice-cream, by Booja Booja. Who doesn't live a little raspberry ice cream swirl to seal the deal? Although I promise these mini-cheesecakes are just as delicious and impressive without.

And that's really all there is to it. A lush frozen treat to beat the summer heat. Usually I'd say that I hope you enjoy these cheesecakes as much as I did, but loving this recipe is a piece of cake. ;)

Mini Pink (Raspberry) Vegan Cheesecake

Makes: 12| Prep Time: Overnight + 1h (1h active prep) | Freeze Time: 1.5 hours

Ingredients:

For the oaty-walnut crust

1 cup walnuts
1 cup gluten-free oats
8 medjool dates, pits removed
2 tsp coconut oil
pinch salt
pinch cinnamon

For the middle (white) layer of cashew cheesecake:

1 1/2 cups (210g) cashews, soaked overnight, and strained
1/2 cup (120ml) coconut milk
1/4 cup (60ml) maple syrup
the juice of 1/2 lemon (2 tbsp)
1/4 tsp (1.25 ml) vanilla extract
1/2 tsp salt

For the top (pink) layer of the cheesecake:

1/3 cup (50g) raw cashews, soaked overnight, and strained
2 tbsp (30ml) coconut milk
1 tbsp + 1 tsp (17.5) maple syrup
1 tbsp lemon juice (1/4 lemon)
pinch salt
approx. 1 cup raspberries, fresh or frozen

Directions:

In a food processor add walnuts, oats, dates, coconut oil, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed, approx. 7-10 minutes.
Lightly grease a standard, 12-cup muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen. Press crust into muffin cups to make a thin crust approx. 1/2 inch thick.
In a blender add the ingredients of the middle (white) layer: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract and salt. Blend until smooth and creamy, approx. 5 minutes. Pour cashew cream filling into each muffin cup until approximately half full. Gently bang the spring form pan against work surface a few times to release any bubbles. Place in freezer to freeze this layer until completely frozen, approx. 45 minutes.
In your blender add the ingredients for the top (pink) layer of the cheesecake: raw cashews (strained), coconut milk, maple syrup, lemon juice, and salt. Blend until smooth. Next add raspberries bit-by-bit until you’ve reached desired pink colour. (I used about 1 cup frozen raspberries).
Remove cheesecakes from freezer and pour pink cashew cream filling to each muffin cup leaving 1/4 inch at the top (this will allow space for the cheesecakes to expand when frozen). Gently bang the spring form pan against work surface a few times to release any bubbles. Place in freezer for at least 45 minutes, or until frozen.
When ready to serve, remove cake from the freezer and let thaw 10 minutes. Remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Optional to top with vegan ice cream.

*Note: Mini Pink Raspberry Cheesecakes will keep in freezer, but best when fresh (7 days).

Approvals: