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 😉

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 😉 )
• 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 😉

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 😉 And I am also excited to try this version of a Raw Mango Coconut Cake 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! 😉