Healthy Raw Vegan Mini-Cheesecakes

I’ve been searching for healthy vegan cheesecake recipes on Google for ages, and I kept finding ‘healthy’ recipes that include tons and tons of maple syrup or sugar, which, in my books, isn’t healthy. I also found a number of recipes that involve freezing the cheesecakes (which qualifies them as being raw), but I think frozen desserts to have less taste than that of warm or room-temperature ones.

Given that I could not find my perfect healthy vegan recipe online, I decided to do some experimenting and oh-my-goodness, y’all… I love these cheesecakes so much. They may not be low fat (think quite a bit of nuts), but they are low-carb!

Sasha and I demolished these over the weekend – our favorite toppings were raspberry jam (we love Bonne Maman Raspberry Preserves) and just plain raspberries. As explained below, I mistakenly tried adding the toppings after they had already set, which should be avoided (although they still tasted amazing).

Ingredients (Crust)

• 1/2 cup Old Fashioned Oats
• 1/2 cup Kellogg’s Special K Protein Plus Cereal
• 1/4 cup Flaxseed Meal
• 1/4 cup walnuts
•  1/2 cup Pitted Dates (approx. 10)
• 3 tablespoons melted Coconut Oil
  

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Ingredients (Cheesecake)

• 2 cups raw, unsalted cashews soaked 4+ hours in water
• 1 tablespoon Organic Agave Nectar or 2 packets of Truvia or Stevia
• 1/2 teaspoon salt
• 1/3 cup melted coconut oil
• Optional toppings: Chopped dates, Bonne Maman Raspberry Preserves, fruit, nuts
  

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Instructions

1. Add oats, Special K cereal, flax meal and walnuts to blender and puree until soft, powder-like mixture is left.
2. Add pitted dates and blend.
3. Add melted coconut oil and stir by hand, then spoon into cupcake liners in baking pan (I used paper ones, but silicone would work well too!).
4. Put in the fridge to firm while making cheesecake filling.
5. Add soaked cashews to the blender and puree until smooth (but thick) peanut butter-like consistency.
6. Add melted coconut oil, salt and agave nectar and blend.
7. Spoon filling into the cupcake liners and add toppings of your choice (I mistakenly added them after they were ready to eat! Don’t make the same mistake!).
8. Put into the fridge for at least 30 minutes to firm, then enjoy!

If you decide to try these at home, please let me know if you enjoy them!