Delicious left plain and you would be forgiven if you ate most of the filling before actually making these cheesecakes. It tastes that good. But if you do resist and begin to add flavours, it takes these delicious raw, paleo and vegan desserts to another level.
I've included three classic cheesecake flavours here, 'Lemon & Raspberry', 'Salted Almond Butter' & 'Blueberry Vanilla Swirl' but this recipe is so versatile you could make any flavour you like. Perhaps adding some cacao powder into the salted almond butter for a take on a snickers. Or take inspiration from the royal wedding with lemon & elderflower. Channel those summer vibes with a classic tropical coconut & pineapple combination. The list is endless.
Makes: 12 Cupcake Size Cheesecakes
One & half cups raw cashew nuts (soaked in hot water for 10-15 minutes and then drained)
Juice of one lemon
Third of a cup of melted coconut oil
One can (160ml) organic coconut cream (solid cream not the milk)
Half cup good quality maple syrup
Each option below will yield enough to top four cheesecake bases
Quarter cup fresh or frozen & thawed blueberries
Quarter cup fresh or frozen & thawed raspberries with grated zest of one lemon
One heaped tbsp crunchy almond butter with a pinch of pink salt
Add soaked & drained dates to a blender (I use a Vitamix) and blend until dates form into a sticky ball. You may need to scrape down the sides a few times with a spatula.
Remove blended dates and place to one side.
Add almonds & coconut flakes to the blender and pulse until chopped into fine pieces.
Add the dates back into the nut mixture and mix until a sticky dough forms.
Divide the date dough between twelve muffin cases and press down to line the bottom of the cases. I used silicon cases to make things easier when it comes to removing the cheesecakes. Place the muffin cases into the freezer now whilst you make the filling.
Next add all of the filling ingredients into your blender and blend on high until everything is smooth and creamy.
Now remove the muffin cases from the freezer, you will notice the bases have firmed up slightly.
Pour the filling mixture evenly amongst the muffin cases. If you are making the almond butter flavour leave this portion of the mixture in the blender.
Once toppings have been added (if using) place the cheesecakes into the freezer for two hours.
Remove and enjoy.
Any leftovers can be kept in airtight containers in the freezer for one month. Remove from the freezer around 45 minutes before serving.
Lemon & Raspberry
Using the back of a fork, squash & mash the raspberries in a small bowl. Ensuring no large pieces remain.
Add the lemon zest and stir.
Spoon over the cheesecakes and gently swirl in.
Salted Almond Butter
Add the almond butter and salt to the filling mixture which remains in the blender and blend until well combined.
Pour into the remaining muffin cases which you did not pour the filling mixture on.
Using the back of a fork, mash the blueberries in a small bowl.
Spoon over the cheesecakes and gently swirl in