This raw cheesecake recipe was inspired by my recent adventures making raw vegan slice. Using the same concept of soaking cashew nuts and blending for both the base and the creamy cheesecake layer makes this recipe vegetarian, vegan, gluten-free, and dairy free. It is sweetened with a small amount of maple syrup but if you like you can use less and taste test as you go to see how you like it. The chia seeds provide extra fibre and omega 3 and help to bind the base. The blueberries in the 'cheesecake' layer are full of zing and provide antioxidants and phytoflavonoids that are anti-inflammatory to the body. Frozen berries are just as good as fresh. If you use frozen just make sure you thaw them out well and drain any excess fluid otherwise it will be hard to set. Enjoy!
The Base
3/4 cup cashews
3/4 cup unsweetened desiccated coconut
2 tbsp chia seeds
3 tbsp cacao
1/4 tsp Himalayan salt
3 tbsp melted coconut oil
2 tbsp maple syrup
1 1/2 tsp vanilla extract
The Cheesecake Layer
1 cup cashews soaked and drained
2 tablespoons of lemon juice
1/3 cup maple syrup
1 ¾ cup blueberries (fresh or defrosted and at room temperature)
⅓ cup melted coconut oil
Chocolate Drizzle
4 squares of vegan dark chocolate (70% or higher)
1 tbsp of melted coconut oil
Directions
Soak the cashew nuts for the filling in boiling water for no less than an hour.
Blend the cashew nuts for the base, and the desiccated coconut in a blender or food processor until the mixture clumps together. Add the remaining base ingredients and blitz just until combined.
Grease a muffin tray with some coconut oil. Measure out the mixture using an ice cream scoop. Tap the tray gently to ensure its evenly spread. Put in the freezer until firm.
In a blender, add soaked drained cashews for the filling, lemon juice, maple syrup, melted coconut oil, and blueberries.
Blend on high speed until creamy and smooth.
Remove the muffin pan from the freezer and measure out the blueberry cheesecake mixture using an ice cream scoop.
Tap the pan to remove any air bubbles.
Freeze for one hour.
Melt the chocolate and coconut oil in the microwave or in a bowl over a boiling pot until smooth. Use a spoon to drizzle over the cheesecakes and put it back into the freezer to set.
