• Eliane

Raw Blackberry Cheesecake (Vegan)

Believe it or not, I’ve had cheesecake only once in my whole life … until I made those Vegan ones ! I know it looks amazing and a lot of people love cheesecake but personally I feel it’s too sweet.

Another reason I avoid cheesecake, is that I started developing an allergy and strong reaction to dairy 6 years ago, so now it’s no longer a choice, it’s more an obligation not to eat anything with dairy, and since cheesecake was not my favorite treat, I never felt I am missing out.

Now… with those Vegan ones. It’s completely another story .. I’m in Love with cheesecake! And what’s good about it, is that I know what’s in it. Completely healthy and guilt-free.

It’s a raw dessert , so that means it hasn’t been cooked or overly processed, and No bake, so it’s quite easy to make and doesn’t require an oven.

Lately I am finding myself more interested in experimenting with raw food. It’s true that they’re more delicate to make but there’s something satisfactory about eating fresh ingredients and it feels nice :)

Those raw vegan cheesecake bites are small and great for a snack anytime during the day especially during summer time when you need a cold bite to satisfy your sugar need. The same recipe can be done for a medium or large size cheesecake, but I preferred to do it small bites because it looks cute and also I limit the quantity I have per day :)

You will be surprised how sweet it will taste, although it has no added sugar. I made it with blackberries, but the same recipe can be done with strawberries, raspberries, blueberries… whatever you prefer.


Base Layer

* 2 Cups Walnuts

* 1.5 Cup Medjool dates

Middle – cream layer

* 1.5 Cup raw cashew

* 3 tbsp coconut oil

* 3/4 cup coconut milk

* 1/2 cup unsweetened coconut flakes

Top – Blackberry layer

* 1 Cup fresh blackberries

* ¾ cup coconut milk

* 1/2 cup unsweetened coconut flakes

Note : You can add a tbsp of Maple Syrup if you want to make it sweeter

How to prepare it

1. Soak cashew in warm water for at least an hour

2. Cut thin strips of paper and lie each on the bottom of a muffin tin. Choose the size you like, depends if you want to make them small bites or medium size pieces.

3. Start by Forming the base ; In a blender, put walnuts and dates until fully mixed and form a dough. Then add onto the muffin tin to make the base, keep in the freezer for 30 min.

4. meanwhile, prepare the medium layer by mixing all “cream layer” ingredients in a blender and freeze for an hour.

5. In food processor, mix half the blackberries with the rest of the ingredients to form the last layer. Then freeze for an hour.

6. Add the second and 3rd layer on top of the base and keep in the fridge to set. Decorate the top with the remaining pieces of blackberries.


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