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BEST VEGAN CHEESECAKE

easy no bake paleo and vegan cheesecake

No bake vegan cheesecake?

Well, if you are not a vegan and you are in need of a raw vegan cheesecake, you are in the right place. I know it sounds not that attractive but trust me, this easy raw vegan cheesecake recipe is for you.

I have to admit my first thought was not a very exciting one when my executive Chef told me: “Maria you need to make a vegan gluten free cheesecake, it is requested by the customer…”

To me, the idea sounded 100% unattractive, but looking through some books and after some research I discovered this vegan blueberry cheesecake that turned out to be a hit not only among the customer but with myself.

HOW TO MAKE THE PERFECT VEGAN CHEESECAKE

You wont believe how creamy, soft, bold in flavor this recipe will turn out if you follow the following steps.

First: the must: you need to soak the cashews in water for not less than 4 hours or the texture of the vegan cheesecake will turn gritty and not that smooth. The longer you soak them, (I do this overnight), the softer and creamier the batter will become, and this is how you give the cheesecake the traditional “cheesecake” feel.

Numero 2: You need to use a robot coupe in order to get the smoothest texture possible. If you don’t have a robot coupe, try to use any blender that has the blades flat, not upwards. A vitamix will do great.

Third: You can interchange the berry flavor as you like. You can use blueberries and raspberries, strawberries, black berries… pretty much any berry will do. But my favorite is the raspberry and blueberry with a hint of lemon. The colors of the berries also play a fundamental part of the look of this vegan cheesecake, so have fun with it!.

Fourth: If you want a stronger flavor use freeze dried berries because these don’t add moisture but lots of flavor to the dessert. The colors will be more vibrant than fresh fruit as well. I have executed this recipe both ways and still the taste of it turned delicious.

Fifth: you can omit some of the nuts or sweet components in the base layer of the cheesecake. If you don’t have dates you can use golden raisins, if you want to replace one type of nut for the other just go ahead too.

BEST VEGAN CHEESECAKE RECIPE

Recipe

Yield: 6-8 slices

Ingredients:

  • ½ cup raw walnuts or pecans.
  • ½ cup almond or hazelnut flour
  • 2 pitted dates or 1/4 cup golden raisins
  • 2 tablespoons coconut oil melted but cooled down.
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon salt

FOR THE CHEESECAKE

  • 2 cups raw cashews already soaked
  • ½ cup canned coconut milk full fat
  • ¼ cup coconut oil melted and cooled down
  • ⅓ cup agave
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract

FOR THE BLUEBERRY LAYER

  • 1 cup fresh or frozen blueberries thawed
  • 1 tablespoon fresh lemon juice

INSTRUCTIONS

  1. Prepare a 6 inch pan with parchment paper on the bottom.
  2. Add the walnuts, almond flour, pitted dates or golden raisins, coconut oil, spice and salt to the food processor until it becomes a coarse mixture. With your hands pat the dough flat evenly on the bottom of the pan and make the cheesecake base.
  3. Gather the rest of the ingredients and place  into the mixer except for the berries. Process till the mixture becomes smooth and silky. Thin out the batter with more coconut milk if necessary.
  4. Evenly spread  2/3 of the filling into the pan over the cheesecake base. Flatten the top tapping the pan on a counter and place it in the freezer to get ready for the second layer.
  5. Add the blueberries to the remaining batter and blend. You will see the batter turning into a beautiful colorful creamy mixture. Spread over the first plain layer. Return to the freezer.
  6. Once the cheesecake has set (3 to 4 hours) , decorate with fresh berries on top. A hint of mint brings out the colors on the cheesecake.
  7. Once thawed serve. Enjoy!

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