This vegan cheesecake recipe is almost totally raw, and I have a variation you can try if you want to make it a 100% raw recipe!
Wow, this raw vegan cheesecake recipe took forever to post! I first made these back in the beginning of fall but accidentally ate all of them before taking any photos. D’oh! Then, I whipped up another batch for Christmas and remembered photos, but it’s taken me a little while to recover from holiday craziness and actually get the recipe written up.
I call these raw(ish) in the title, because this would be a totally raw recipe except that I use Earth Balance as the fat. You can try making this with raw coconut oil instead to make this a totally raw recipe, if you want! I haven’t tried this, so if you do it let me know how it goes!
These little guys do take a long time to make, but most of that is soaking time for the cashews. Once your cashews are soaked, they come together in less than 30 minutes. Start your nuts soaking in the morning before work, if you’re planning to make these for the evening or soak them overnight and whip up your Teaslies in the morning, so they can chill all day until you’re ready to serve.
Teaslies: Mini Vegan Cheesecakes
Prep time: 5-7 hours (includes soaking and chilling times); Cook time: 20-30 minutes; Total time: 5 1/2 – 7 1/2 hours; Yield: 12 Teaslies
- 3 cups raw cashews
- 1/4 cup pitted Medjool dates (sorry, Holly!)
- 1 cup raw almonds
- 1 cup Earth Balance or coconut oil, melted
- 1/2 cup lemon juice
- 1/4 cup water
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- berries, optional
- Soak cashews and dates in separate bowls, using enough water to cover for 4-6 hours. Drain.
- Blend up the almonds and put them in a small bowl. Blend the dates and add them to the almonds, then mix until you have a crumbly dough. Divide mixture between 12 lined muffin tins or 6 lined Texas muffin tins, pressing into the bottom of the pan.
- Blend cashews, Earth Balance, lemon juice, water, maple syrup, and vanilla until very smooth. This might take longer than you think – keep blending and testing until you have a totally smooth mixture that’s not grainy at all. Pour the mixture into the muffin pan, filling each cup completely. Top with the berries, if you’re using them.
- Chill for at least an hour before serving.