Cheesecake without the cheese!
17:16
This bake (can I call it a bake when it's technically not baked?) was inspired by a few raw cheesecakes I've tried recently. I'm just amazed at how a cheesecake without cheese can be so creamy and tasty.
So with the cheesecake idea in mind I decided to do a blueberry flavour, with it being one of my favourite fruits (and one of the best superfoods!)
So here it is, my raw, vegan, gluten free, dairy free mini cheesecakes!
Raw Blueberry Cheesecakes
Ingredients:
For the base
120g pitted dates (soaked for 30 minutes)
60g sunflower seeds
40g almonds
For the white layer
230g cashews (soaked overnight)
60ml agave nectar
60ml coconut oil
2 teaspoons vanilla extract
Juice of half a lime
For the blueberry layer
230g cashews (soaked overnight)
150g blueberries (fresh or frozen)
60ml agave nectar
60ml coconut oil
For the jam topping (optional)
100g blueberries
1/2 tablespoon chia seeds
Ingredients:
For the base
120g pitted dates (soaked for 30 minutes)
60g sunflower seeds
40g almonds
For the white layer
230g cashews (soaked overnight)
60ml agave nectar
60ml coconut oil
2 teaspoons vanilla extract
Juice of half a lime
For the blueberry layer
230g cashews (soaked overnight)
150g blueberries (fresh or frozen)
60ml agave nectar
60ml coconut oil
For the jam topping (optional)
100g blueberries
1/2 tablespoon chia seeds
Method:
1. The night before you'd like to make these I'd recommend soaking the cashews in a bowl of water overnight. This step is essential for achieving a creamy cheesecake.
2. For the base, pop the dates, sunflower seeds and almonds into a food processor and blitz until it comes together to form a tacky mixture. If it doesn't stick, add a little agave but be careful not to add too much.
3. In a mini sandwich tin, press down 1-2 tablespoons of mixture into each case to make the base depending on how thick you like it. Place the tray in the freezer.
4. For the white layer blend the ingredients until it forms a smooth pastes. Take the tray out the freezer and again share out the mixture on each base, about a tablespoon or two. Pop the tray back into the freezer.
5. Next move on to the blueberry layer. Again, blend all the ingredients until smooth and fill each mini cheesecake with this layer. Pop the tray back into the freezer to set.
6. If topping with the chia jam place the blueberries into a saucepan and bring to a simmer, bursting the blueberries with a wooden spoon when they soften. Once all the blueberries are broken down stir in the chia seeds and remove from heat.
7. Leave for 15 minutes to allow the jam to cool and set. Place in a jar and store in the fridge.
7. Leave for 15 minutes to allow the jam to cool and set. Place in a jar and store in the fridge.
8. About 15 minutes before serving, take the mini cheesecakes out of the freezer and out of the tray. Place a generous dollop of jam and a few blueberries on top of each one and you're then ready to enjoy!
The blueberry chia seed jam I've included in my recipe is a great sugar-free alternative to shop bought jam. It's great used as a toast topping or even on top of a steaming bowl of porridge! It should keep fresh in the fridge for up to a week.
Happy Baking!
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