Raw No-Bake Vegan Cheesecake Slices

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Now when it comes to desserts I’ve found that not everyone loves them, however that was not the case with these cheesecakes.

So why is this one of my biggest obsessions? A few reasons! It’s so incredibly easy to make, trust me- and that’s coming from a girl who really doesn’t like to spend much time in the kitchen with complicated or time consuming recipes. It kind of tastes like Heaven. Oh, and it is made from ingredients that are good for you! No more feeling guilty for eating loads of sugar or dairy; my desserts are all about nourishing your body and satisfying your tummy.

I’m actually a dessert addict and find it dangerous to have any in my house…that’s partially because unhealthy food items are definitely a trigger for me and when I eat cake with normal sugar it sets me off and I go into binge/craving mode pretty easily. That’s why I love this one, there’s no triggers that happen, yet I get to indulge in something that is beyond good.

Further Food Nutritionist Commentary:

There isn’t anything better than dessert made from whole food ingredients. That’s right, desserts can be unprocessed and Nikki shows us how with her raw vegan cheesecake slices. The base is made from a combo of medjool dates and cashews which are cholesterol free, meaning they can regulate and even reduce blood pressure, which can lower your risk for cardiovascular disease. Turmeric may be the most effective nutritional supplement in existence partly due to its main ingredient, curcumin; a powerful, fat-soluble anti-inflammatory. It is a good idea to take with a fatty meal, making it the perfect addition to these cheesecake slices.


By Ale Zozos
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Raw No-Bake Vegan Cheesecake Slices

  • Prep Time:35 minutes + overnight soaking time
  • Cook Time:n/a
  • Servings: 25

Ingredients

½ cup almond meal
½ packed cup pitted medjool dates
¼ teaspoon sea salt
½ teaspoon turmeric (optional)
1 cups cashews, soaked overnight
1 lemon, juiced
¼ cup maple syrup
¼ cup coconut oil, liquid
1 teaspoon vanilla extract
½ teaspoon sea salt
1 teaspoon maca powder (optional)
1 cup blueberries
½ cup strawberries
1 tablespoon maple syrup

Instructions

  1. Combine the almond meal, dates, sea salt and turmeric into a food processor. Start by pulsing then continue until a dough forms.
  2. Add to the bottom of a pan that has been lined with cling film, pressing until your base layer is even.
  3. Soak your cashews overnight, or at least four hours. This helps them to soften up and blend easier. Add to your food processor along with the lemon, vanilla, coconut oil, maple syrup, sea salt, and maca powder. Blend until completely smooth, scraping sides as necessary.
  4. The mixture might need a small amount of water (I personally do this instead of adding in more coconut oil), so start with ¼ cup adding small amounts until it has a creamy consistency.
  5. Pour ¾ of the mixture onto your base layer then place in freezer for 10 minutes.
  6. Take the remaining cheesecake mixture and add your blueberries, blending until fully combined. Add this to one half of the cheesecake, leaving the other half with the original layer.
  7. To make the strawberry jam, cut the stems off and blend with the maple syrup. Add small amounts on a spoon to the plain side, then take a knife start to drag it through the strawberry jam to create a pattern.
  8. Top with coconut flakes and cacao nibs and sliced strawberries. Freeze at least two hours.
  9. To eat, take out of freezer, cut slices and allow to thaw for 10-15 minutes.
Combine the almond meal, dates, sea salt and turmeric into a food processor. Start by pulsing then continue until a dough forms. Add to the bottom of a pan that has been lined with cling film, pressing until your base layer is even. Soak your cashews overnight, or at least four hours. This helps them to soften up and blend easier. Add to your food processor along with the lemon, vanilla, coconut oil, maple syrup, sea salt, and maca powder. Blend until completely smooth, scraping sides as necessary. The mixture might need a small amount of water (I personally do this instead of adding in more coconut oil), so start with ¼ cup adding small amounts until it has a creamy consistency. Pour ¾ of the mixture onto your base layer then place in freezer for 10 minutes. Take the remaining cheesecake mixture and add your blueberries, blending until fully combined. Add this to one half of the cheesecake, leaving the other half with the original layer. To make the strawberry jam, cut the stems off and blend with the maple syrup. Add small amounts on a spoon to the plain side, then take a knife start to drag it through the strawberry jam to create a pattern. Top with coconut flakes and cacao nibs and sliced strawberries. Freeze at least two hours. To eat, take out of freezer, cut slices and allow to thaw for 10-15 minutes.

Nutrition Information

Per Serving:
Calories: 85; Total Fat: 5 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 54 mg; Potassium: 42 mg; Carbohydrate: 8 g;  Fiber: 1 g; Sugar: 6 g; Protein: 2 g
Nutrition Bonus:
Vitamin C: 4%; Vitamin A: 0%; Iron: 3%; Calcium: 2%;
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