Raw Vegan Mini Cheesecakes

After I discovered the amazing and super yummy vegan alternative to cheese – the cashew “cheese” (I used it as a topping for my Beet & Sweet Potato salad) – I wanted to test it for cheesecake as well. I saw a couple of interesting recipes online and decided to give it a try by combining the directions from several recipes (and making it as simple as possible) – and also according to what I still had in my pantry and fridge. I made this on a Saturday afternoon and I was too lazy to go to the grocery stores, as it’s always so packed during this time, so I used what I still had at home πŸ˜‰

These lovely cheesecakes contain following 6 Superfoods:

  • Walnuts
  • Flax seeds
  • Berries
  • Peas
  • Green Tea
  • Coconut

Ingredients (for about 8 mini cheesecakes, 4 of each color)

  • For the bottom layer: 1/3 cups walnuts, 4 tbsp coconut flakes, 1/2 cup golden raisins (or soaked dates), a pinch of salt, 1 tbsp ground flax seeds (or you can just use 1/2 cup of dates and 1/2 cup walnuts instead – I just made up the random mix, because that’s what I had in my pantry! :-) )
  • 1 cup cashews (soaked for min. 2 hours, then drained and rinsed) – separate into 2 equal portions
  • 1/2 cup coconut oil – separate into 2 equal portions
  • 1/2 cup berries (frozen)
  • 1/2 cup frozen green peas (yes, right – no typo!! you won’t taste them though after you added the vanilla πŸ˜‰ )
  • 1 tbsp matcha green tea powder (optional, but gives a nice taste)
  • 2 x 1 teaspoon vanilla extract
  • 2 x 2 tbsp agave nectar
  • 2 x a pinch of salt
  • For the chocolate topping: 1/2 cup cacao powder, 1/4 cup coconut oil, 1/2 tbsp agave nectar

Preparation

  • Mix the ingredients for the bottom layer in a blender until smooth – put the “dough” into small cup cake cups, carefully press down, put into freezer for about 10 minutes, while you prepare the top layer
  • In two separate bowls, mix the cashews, the coconut oil, vanilla extract, agave nectar and salt
  • Now for the berry version, add the frozen berries
  • For the green version, add the frozen peas and the matcha green tea powder
  • Blend both mixes well, until you get a smooth texture, like cream cheese
  • Add the second layer to the cups, freeze for another 5 – 10 minutes
  • Mix the ingredients for the chocolate topping and cover the mini cheese cakes with them, freeze for the last time for at least 1 hour
  • Thaw before serving for about 20 minutes
  • Enjoy with your favorite cup of tea or coffee πŸ˜‰

These cakes won’t taste like your “regular” cheesecake (I could taste a hint of cashew), it’s less “sour” than cream cheese, and also a bit less creamy, but it’s a really interesting alternative and I am just amazed how cashews really can work as cheese replacer.

I might prefer the original though from time to time, although it’s much less healthy πŸ˜‰ And I am also excited to try this version of a Raw Mango Coconut CakeΒ by the lovely Niki of the blog The Jolly Beetroot. The content of fruit is much higher and I am sure this will mask the cashew flavor – plus I simply love the combination of coconut, mango and bananas used! πŸ˜‰

Raw-Cheesecake-Cups Raw-Cheesecake-Cups-with-dough Raw-Cheesecake-4-pcs Raw-Cheesecake-1-red-1-green-w-choco Raw-Cheesecake-1-red-1-green-w-choco-and-fruit1 Raw-Cheesecake-1-red-1-green-w-choco-w-fruit2 Raw-Cheesecake-2-red Raw-Cheesecake-1-red-with-strawberry Raw-Cheesecake-1-red-w-berry-no-choco Raw-Cheesecake-2-green Raw-Cheesecake-1-green-w-chocolate Raw-Cheesecake-1-green-no-choco

Comments

  1. celestedimilla says

    Peas? I believe you that you can’t taste them. I wouldn’t have before going vegan, but now I’ve put beans in brownies an avocado in cookies so I’ve learned not to question. Anyway, these are beautiful little cakes!! :)

    • Sylvia @superfoodista.com says

      Thank you so much dear Celeste! πŸ˜‰ Haha, you are right, you learn so much when you start to cook vega food. I also used Sweet potatoes to make cake, well, at least they are called sweet potatoes! πŸ˜‰ But I can assure you, the peas really don’t have a strong taste. Thanks so much for passing by and leaving your kind comment! hugs

    • Sylvia @superfoodista.com says

      Thank you so much! πŸ˜‰ Wow, just went over to your blog – how cool the little videos!! LOVE it! And with music!! Wonderful – such a good tutorials – will definitely try some of your recipes, as I always love to discover new dishes from other countries!! Thanks so much for stopping by my blog, so I could discover yours! Really great and unique! Sylvia

      • aryana0821 says

        Thanks to wordpress and some of friends that’s how I found you too … I will learn some recipes from you too …and you can subscribe to my channel for more videos …Thank you :)

  2. Two Peas & A Wad says

    Wow these look great! I’m always looking for new dessert ideas and recipes that are healthy. Looking forward to reading more from you! Feel free to check out my blog any time, I write about living an organic lifestyle on a budget, and I plan on posting a lot of my vegan recipes!

    • superfoodista says

      Thank you so much! πŸ˜‰ I just went over to your blog – really great recipes and tips!! Will definitely check it! I am not strict vegan, but try to eat as much as possible vegan. Looking forward to your recipes! πŸ˜‰

  3. The Jolly Beetroot says

    These look so beautiful!! I can see why you wanted to share the pics, just amazing! The green pea and vanilla one certainly intrigues me :) And thanks for the mention as well πŸ˜‰ – Niki x

  4. Johnny Hepburn says

    This is such a nice idea. Partly as I like using cashews within pastry. But I also like the idea of them in lieu of cream cheese as well. Okay, perhaps not with the pastry! Too much of a good thing. :)

    • superfoodista says

      Thank you so much Johnny! It was the first time I tried it and I was amazed it really worked! πŸ˜‰ However I did miss the cream cheese taste a bit…But they were great for a change – and healthier πŸ˜‰

  5. coconutandberries says

    Crazy that you’ve never made cashew cheesecake before! I love them though I do want to find a good vegan baked cheesecake recipe…
    These look so pretty, and the green peas bring such a lovely colour. I bet a mint one would be yummy with that choc topping πŸ˜€

    • superfoodista says

      Thank you so much! Yes, the peas were a spontaneous idea, and I had seen that somewhere before and really, together with the vanilla, you can really not taste them. And they give a pretty green color πŸ˜‰

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