I AM STOKED ABOUT THIS RAW RECIPE!!

This has to be my new all time favorite dessert!!  Introducing, my Raw Vegan Vanilla and Chocolate Cheesecake!  It tastes like a mixture of ice cream and cheesecake to me, I am in love, and my entire family is too!  I can’t even believe this is vegan, AND raw, how cool is that?

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Raw Vegan Cheesecake VS Store Bought Cheesecake

Oh, and did I mention it is HEALTHY for you?  By that I mean it’s made with all natural ingredients, and no cooking is required.  Although it is high in fat, I will admit that, but aren’t all desserts?  It’s not a meal replacement, nor something you eat every day.  But compared to those cheesecakes you’d buy at your local grocery store that are loaded with preservatives, processed sugars and dairy, this wins on the health scale any day! 

It truly is a better option for you!  Just about every single thing in it has nutritional benefits, which makes this cake even More fun to eat knowing that you do not need to feel guilty that you are compromising health for taste.   It is high on the calories though, so if you are watching your weight, just take a smaller slice and enjoy it slowly.

Every summer, and every Christmas now, my Mom asks me to make this dessert.  Actually, it’s more like my whole family Expects it at least once a year haha!  I’ve also made an Amazing berry version of this recipe which is more refreshing than comfort food like chocolate is.  My family is split in half as to whether they like the chocolate or the berry option better.  For me, it depends on the day.  I think winter time I like chocolate more, and in the warmer months I’m down for locally sourced fruit.  You really can’t go wrong with either!  So give both a try and let me know in the comments what you think.

Inspired by Sweetly Raw.

Raw Vegan Delicious Vanilla and Chocolate Cheesecake

Print

Serves: 12 Prep Time: 6-8 Hours Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 485 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BROWNIE CRUST:
• 1 1/2 Cup walnuts, soaked
• 1 cup Pitted Dates, chopped
• 1/4 Cup Raw Cocoa Powder
• 2 tsps Vanilla Extract
• Dash Sea Salt
• 1 Tbsp Water
• -
• VANILLA FILLING:
• 2 Cups Cashews (soaked)
• 7 Tbsp Coconut/Almond Milk
• 1/2 Cup Coconut Oil
• 8 Tbsp Maple Syrup
• 2 Tbsp Vanilla Extract
• 1 Small Lemon, Juiced
• Dash Sea Salt
• -
• CHOCOLATE FROSTING:
• 1 8oz 65-100% Dark Chocolate Bar, cut up
• 2/3 14oz Can Coconut Milk
• 2 Tbsp Maple Syrup
• 2 Tbsp Earth Balance Butter

Instructions

1. Create the Brownie Crust by grinding walnuts in food processor or Vitamix, and add remaining ingredients until it is chopped well (add more water of needed). The consistency should be that of a thick crumble like dough. Press into bottom of 6" or 8" spring form pan and set aside.
2. Blend Vanilla Filling mixture into high speed blender until creamy. Pour filling over crust in the pan and set into freezer for 4-6 hours until firm.
3. After 4-6 hours has completed, create the chocolate frosting by mixing all ingredients together in blender until creamy. Pour over the filling in the pan and return back to the freezer for another 30 minutes, or until hardened.