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Who wants Blueberry Cheesecake ?

Raw Vegan Blueberry Mini Cheesecakes

I admit it, raw cakes do look pretty fancy but did you know that they need less time preparing, then a standard cake? You don’t even need a oven for these. Raw means, not baked – the freezer is doing all the “work” for you. You can make these vegan blueberry cheesecakes easily in advance and have them ready for any special occasion or simply for breakfast, by just getting them out of the freezer. Easy as that, let’s just get to the recipe then because it’s packed with 100% natural ingredients! 😉

ngredients, makes 6 cupcakes or one medium cake

NOTE: make these mini cheesecakes in advance as they need at least one night in the freezer before being ready 🙂

For the cookie base:

100 g almonds

50 g buckwheat

45 g shredded coconut

 

For the cheesecake layer:

200 g cashew nuts – soaked in filtered water for about 5hrs, preferably over night

150 ml coconut-rice milk or any other Plantbased milk of choice

100 g maple syrup

2 tbsp coconut oil

1/2 tsp vanilla powder

 

For the frosting:

100 g cashew nuts – soaked in filtered water for about 5hrs, preferably over night

75 ml coconut-rice milk or any other Plantbased milk of choice

50 g maple syrup

2 tbsp coconut oil

1/2 tsp vanilla powder

3 tsp blueberry fruit powder, or fresh blueberries

 

Decoration, optional:

Quinoa pops

Blueberries

Directions

Base

  1. Start by greasing your tin with a little bit of coconut oil, if you want to make a cake. For making mini cheesecakes like I did, I would highly recommend the use of silicone moulds. As you will be able to remove the cakes very easily from the moulds once they are ready.
  2. For making the base, add the almonds, buckwheat and shredded coconut to your food processor. Since we want the base to stay a little bit crunchy be careful just to pulse it shortly so we have still some bigger pieces left in the mixture. Next, press about 2 tbsp of the mixture firmly into echt mould. You can use a large spoon for that.

Cheesecake Layer

  1. Before making the cheesecake layer, drain and rinse the cashew nuts. Place them into your food processor or blender. Add the milk, coconut oil, maple syrup and vanilla. Mix until you’ve reached a smooth texture.
  2. Pour this mixture evenly into your moulds and put them into the freezer for at least overnight.

Frosting

  1. Continue right away with the preparation of the frosting to be able to let it chill as well. Likewise blend all the ingredients like you did with the cheesecake layer, while only using 1 tsp of the blueberry powder. I’ve used the one from frooggies. If you don’t have any blueberry powder you can just use a small hand full of fresh blueberries. If you do so, you can leave out the milk. If the texture gets too thick, just add a little bit of liquid.
  2. Divide the frosting into two airtight containers. Add the remaining blueberry powder to one of them, so it gets a darker touch. Mix well and leave in the fridge for at least overnight as well.

Serving

  1. For serving, simply get the raw vegan blueberry cheesecakes out of the freezer 30 minutes before you want to eat them. If you made a cake make this 1 hour instead.
  2. Fill both frostings into a piping bag or simply use a small plastic bag with simply a little edge cut off. Put some swirls on top of eat cheesecake and top with some puffed quinoa or buckwheat and blueberries. ENJOY

 

This post and recipe is courtesy our friends at www.rawberry.de or @therawberry - please check them our and follow for more delicious sugar free and vegan recipes with real food.