Raw vegan lemon cheesecake

Adapted from Minimalist Baker
Serves: 16
Ingredients
Crust
  • 1 cup packed (about 22 dates or 275 g) medjool dates, pitted (pitted before measuring)
  • 1 1/2 cups (155 g) raw walnuts and almonds or rolled oats – I used a mix of all 3
  • Pinch sea salt
Filling
  • 1 1/2 cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
  • 1 tsp vanilla extract
  • 3 lemons (juice of 3, zest of 1)
  • 1/4 cup (60 ml) plain, unsweetened rice, almond milk or coconut milk – I used Cocoquench Coconut & Rice milk
  • 1/4 cup (53 ml) olive oil
  • 1/2 cup (120 ml) maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake) – I used a little less
  • 1/4 cup (28 g) cacao butter melted in a bowl in a pan of boiling water
  • 1/4 tsp sea salt
  • Optional: 1 tsp apple cider vinegar (for extra tang)
 
Instructions
  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates. If too wet, add more almond or walnut meal.
  3. Line a round cake tin or use a springform one which I used.
  4. Place crust into tin and carefully press with fingers or a spoon to pack it down. Set in fridge or freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth – up to 2-3 minutes. If it won’t come together, add a touch more lemon juice, maple syrup or a splash more almond milk.
  6. Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavour/sweetness as needed.
  7. Place filling on top of set base. Place a plate or lid on top and refrigerate until set – about 6-8 hours or into the freezer for at least 2 hours.
  8. Top with a touch of coconut whipped cream and fresh berries, or as is!
Notes
* If you don’t have cocoa butter, either add 1/4 cup more soaked cashews or sub 1/2 cup softened vegan cream cheese for similar results.
* Nutrition information is a rough estimate for 1 of 16 servings (4 slices per small cheesecake) without additional toppings.
*These cheesecakes keep in the fridge loosely covered for up to a few days. Freeze in a freezer-safe container for up to 2 weeks – to serve let thaw at room temperature. Best when fresh!
Nutrition Information
Serving size: 1 of 16 servings Calories: 262 Fat: 17.4g Saturated fat: 3g Carbohydrates: 25g Sugar: 17.8gSodium: 28mg Fibre: 2.9g Protein: 5.3g
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