I won’t lie. I’m fascinated by raw desserts. They are definitely one of my favorite things to make. Not only are they really easy to prepare, but I’m yet to make a raw dessert that wouldn’t turn out to be delicious. Like this raw vegan cheesecake. This recipe is simply amazing!
If you’ve never tried making raw vegan cheesecake, try it. You won’t regret it. You only need good quality – preferably organic – ingredients and a food processor. The rest is just about playing with flavors, sizes, and shapes. The main ingredients for raw desserts are pretty much the same – nuts, seeds. fruit, maple syrup, raw honey, coconut oil, cacao powder, vanilla, and cinnamon. While it’s not much, the combinations are very versatile. I don’t know if you can recreate any dessert using only raw ingredients, but cheesecake definitely does have a healthy raw version.
Although you might not believe me when I say that this raw cheesecake tastes like the real thing, I assure you – it does! The texture is so rich and velvety that even a small slice is very satisfying. Vegan or not, cashew cream is beyond delicious. I use cashews for the majority of my raw vegan cheesecake recipes because they have a neutral flavor and a wonderfully smooth texture. Mixed together with a few other ingredients, the cashews mimic the taste and the texture of a cheesecake very well.
The crust is delicious on its own as well. You can freeze this crust-free-filling for tons of different raw vegan desserts. Once you taste it, you’ll be hooked. I warned you.
I made three versions of this raw vegan cheesecake – classic (plain), lemon & lime, and blueberry. However, I think that strawberries, caramel, peanut butter, or even chocolate would taste spectacular as well. Just don’t omit the lemon juice regardless of the flavor you choose. Lemon juice provides a tangy, tart flavor you expect from a good cheesecake.