Raw cheesecake, 3 ways (v)

Three varieties of raw vegan cheesecake - chocolate berry; honey, vanilla and pistachio; and lavender, lemon and pistachio.

Each makes 4 serves, made in 2 individual, medium ramekins. Double for an 8 serve version that can be made in a regular cheesecake dish.

Original post (and pictures) here


Chocolate berry cheesecake

Ingredients:

For the base

1/2 cup raw almonds

1/4 cup dates, pitted and roughly chopped

Water as needed (I used about 1 tsp)


For the filling

1 medium avocado (mine was ~120g flesh)

1/2 cup frozen raspberries

1 tbsp agave or maple syrup (use 1 1/2 tbsp if you want a sweeter taste; this version was just sweet)

2 1/2 tbsp good-quality cocoa


For the topping

1/2 - 1 cup frozen raspberries, thawed


Method:

1. Line two individual ramekins or a small pie dish with cling wrap.

2. Process the base ingredients until finely processed and starting to clump together. Add water if needed to get a thick and sticky consistency. Press the mixture into the bottom of your ramekins / pie dish.

3. Process or beat all filling ingredients until smooth and well combined. Divide between the two ramekins and cover with cling wrap. 

4. Set in the freezer for 2 hours and then serve with the extra thawed raspberries; or, if making in advance, this will keep in the freezer for up to 3 days. Before serving, allow the cheesecake to thaw slightly at room temperature (15 - 30 minutes), and then top with the extra thawed raspberries. 



'Honey', vanilla and pistachio cheesecake 

(use agave to make this vegan)


Inspired by this honey-pistachio cheesecake topping on Taste.com.au, and the honey ingredient in the lavender lemon cheesecake on This Rawsome Vegan Life


Ingredients:


For the base

1/4 cup pistachios

1/4 cup almonds

1/3 cup sesame seeds

1/4 cup dates


For the filling

1 cup cashews, soaked in water for at least 4 hours

1/3 cup raw honey or agave (I used half of each) - I would use than this in future as I found it too sweet (see original post for additional comments)

1 tsp coconut oil

1 tsp vanilla bean paste

2 tsp lemon juice


For the topping

Extra pistachios, optional


Method:

1. Line two individual ramekins or a small pie dish with cling wrap.

2. Process the base ingredients until finely processed and starting to clump together. Press the mixture into the bottom of your ramekins / pie dish.

3. Process or beat all filling ingredients until smooth and well combined. Divide between the two ramekins and cover with cling wrap. 

4. Set in the fridge or freezer for 2 - 4 hours and then serve with the extra pistachios; or, if making in advance, this will keep in the fridge or freezer for up to 3 days without going solid.



Lavender, lemon, and pistachio cheesecake


Adapted from lavender lemon cheesecake on This Rawsome Vegan Life


Ingredients:


For the base

1/4 cup pistachios

1/4 cup almonds

1/4 cup dates


For the filling

1 small - medium avocado (mine was ~100g flesh)

1 tsp chia seeds

1/8 cup lemon juice

2 tbsp agave

1 tsp vanilla extract

Petals of 1 dried lavender stalk (~1 tsp), crushed

2 tsp dessicated coconut

Pinch salt


For the topping

Extra pistachios, optional


Method:

1. Line two individual ramekins or a small pie dish with cling wrap.

2. Process the base ingredients until finely processed and starting to clump together. Press the mixture into the bottom of your ramekins / pie dish.

3. Process or beat all filling ingredients until smooth and well combined. Divide between the two ramekins and cover with cling wrap. 

4. Set in the freezer for 2 hours and then serve with the extra pistachios; or, if making in advance, this will keep in the freezer for up to 3 days. Before serving, allow the cheesecake to thaw slightly at room temperature (15 - 30 minutes).

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