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Vegan raw cashew cheesecake
May Simpkin

Vegan Raw Cashew Cheesecake

5 from 1 vote
If you’re looking for a showstopper dessert, that’s super healthy and easy to make, this delicious raw cashew cheesecake is a guaranteed winner! It’s gluten-free, vegan and incredibly delicious; I urge you to give this a go and I do hope you love this guilt-free dessert as much as I do!
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Course: Dessert
Ingredients Method Notes

Ingredients
  

Raw Cashew Cheesecake Base
  • 1 cup walnuts
  • 1/2 cup chia seeds
  • 1 cup dates
  • 1 tsp vanilla extract
Raw Cashew Cheesecake Filling
  • 1 1/2 cups raw Cashews soaked in water overnight, then drained and rinsed
  • 2 tsps Vanilla Extract
  • 2 tbsp melted Coconut Oil
  • 4 tbsp Maple Syrup
  • Pinch of Salt
  • 1/2 cup dried Cranberries soaked in a little water to soften

Method
 

  1. In a food processor, blend the walnuts to small pieces and then add the chia seeds and dates and continue to blend until it forms a sticky dough. 
  2. Add the vanilla and blend well
  3. If using a silicone cup cake tray, press a little into the base of each or press the whole amount into a lined shallow cake tin or deeper “banana loaf” cake tin
  4. Place in the freezer whilst you make the filling
  5. Blend the cashews with the remaining ingredients, apart from the cranberries, to a smooth cream
  6. Take the base out of the freezer and top with the cranberries
  7. Spread a thick layer of the cashew cream filling above the walnut/date/cranberry base
  8. Put back in the freezer for a minimum of 2 hours
  9. Take out of the freezer 30 minutes before serving
  10. Top with a few soaked cranberries to serve

Notes

Alternative Serving Suggestions:
Use any defrosted frozen berries in between the base and the filling and serve with a dollop on the side
Freeze-dried raspberries or pomegranate can also be used within the dessert and as a vibrant garnish before serving