When I decided to go plant-based I knew that meant I had to leave behind some of my favorite foods. What I didn’t know was just how easy it would be to replicate them sans dairy, eggs and meat. One of those beloved staple foods I’ve managed to create a healthier version of is none other than the classic – CHEESECAKE.
These babies are raw (no bake), vegan and a guilt free take on the satisfying treat we’ve all come to love.
So let’s get right to it! What you’ll need:
Serving: 7 bites
- 1 cup organic raw walnuts
- 1 cup organic pitted dates
- 1/4 tsp pink himalayan salt
- 1 tsp vanilla extract
- 1 cup organic raw cashews
- 1/2 cup organic maple syrup
- 1/4 cup organic coconut oil
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup almond milk
- 1/2 organic banana
- cupcake liners
- cupcake baking tray
*OPTIONAL* RASPBERRY PUREÉ TOPPING
- 1 cup organic raspberries
- 2 tbsp cup organic cane sugar
- Line your cupcake tray with 7 liners and set aside.
- Next, begin making your crust. In a food processor (or high-speed blender) blend your walnuts until a fine powder is formed. Once done, add in your dates, salt and vanilla extract and blend well until all ingredients are combined. The consistency should resemble a sticky dough that can easily be formed into a ball.
- With your hands, press the crust into the liners of the cupcake pan evenly one by one and set aside.
- Next begin working on the filling. In a high-powered blender (I used a Vitamix) combine all ingredients and blend well. Taste at this point to see if you prefer to make it sweeter by adding in more syrup. If you don’t have a high powered blender you will want to soak the cashews overnight so that it blends easier.
- Pour the mixture onto the cupcake crusts and place in the freezer for 1 1/2 – 2 hours.
**Optional (but highly recommended!)**
While the bites are hardening in the freezer, begin working on your raspberry pureé. I did this about 30 minutes before the bites were ready to pull from the freezer. On the stove top, add your raspberries to a small saucepan on medium heat and wait for the berries to slowly melt. Once they begin to liquefy, add in your sugar. Continue stirring constantly until it looks like a thick syrup. It’s totally up to you if you prefer to leave chunks of the raspberries in the sauce and if you’d like to add more sugar due to the tartness of your berries.
Let the pureé completely cool in the pan before removing the bites from the freezer and adding as a topping with a spoon. Let the bites sit for 5-10 minutes before eating.
Violá! Easy super healthy cheesecake bites that you and the family are guaranteed to enjoy 😊🍰
As always please tag me (@chooseloveart) or comment below if you decide to give my recipe a try!
Til next time,