Simple Summer Cheesecake (Vegan + GF)

When making the transition to a vegan lifestyle I have found it so helpful to find new ways to create old favorites. Cheese I find is the hardest for people to give up, well it is quite literally addictive. But guess what? We don’t need dairy to have cheese. Yep, that’s right. Do yourself a favor; get some raw cashews, soak them overnight, and now the possibilities are endless.

One of my favorite things to do with cashew cream in make cheesecake. There are so many variations you can make from this simple recipe. I decided to make these fruity and light, but they are amazing with peanut butter and chocolate added instead of fruit.

Simple Vegan + GF Cheesecake:

Makes 12 muffin sized cheesecakes

For the filling:

  • 2 cups soaked raw cashews
  • 1 can full fat coconut milk
  • 3 tbls agave
  • juice of 1 lemon or lime
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

For the crust

  • 1 1/2 cups shelled walnuts
  • 7 or 8 large pitted dates

For the topping

  • 2 or 3 cups berries ( we used locally picked dewberries, I honestly didn’t measure how much we used)
  • juice of 1 lemon or lime OR 1/2 cup of pineapple juice if you prefer more sweet rather than tart
  • agave or sugar to taste
  • 1 tbls coconut oil

Other things you’ll need: blender, food processor, muffin tins & liners ( makes 12)

Drain soaked cashews and add half the can of coconut milk ( the top “fatty” part) to blender, you may need to add more depending on your blender. Once the coconut milk and cashews are blended well together add the rest of the filling ingredients and blend for another minute. You should have a thick, creamy consistency. Check to make sure the flavor is to your liking, may need to add more agave or cinnamon. (If you a prefer chocolate/peanut butter flavor add that now and blend for a few more seconds) Set aside.

Blend walnuts and dates in food processor until you get a doughy consistency, it tends to form a big ball.

In lined muffin tins individually mold the dough to make the crust. Now add the filling, leaving room for the topping. Place in freezer for 2-3  hours.

For the topping, simmer ingredients on the stove until you have a smooth consistency.

Allow 15 to thaw, and add topping just before serving 🙂

Store in the the freezer.