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Raw Vegan Mini-Cheesecakes

The time has come.


I'm sharing my famous Hippie Unbaked raw vegan cheesecake recipe with the world!


Why share this coveted recipe, you may ask?


Well because Covid has been around for a long time, and I don't have the same capacity as I once did to create and sell these babies for Hippie Unbaked on my own.


PLUS, they are so fun and easy to make I wanted to share the love so you can make them at home too!


They are the perfect afternoon treat that you can enjoy guilt-free and without the sugar crash.


I've been making these about once a month for 5+ years, so trust me when I tell you, they are GOOD!


You can make them with berries as instructed below, or you can go wild and swap out lemon for lime, or berries for peanut butter for a truly decadent bite.


Go wild!! Break all the rules.


Serving size: 12 mini-cheesecakes

Total time: 30 minutes


INGREDIENTS


Crust

  • 1 cup packed pitted dates

  • 1 cup raw walnuts

  • 1/4 tsp vanilla


Filling

  • 1 1/2 cups raw cashews (soaked 3+ hours in water or quick-soaked in hot water for 10 minutes)

  • 1/2 a lemon, juiced

  • 1/3 cup coconut oil (melted)

  • 2/3 cup full-fat coconut milk (see instructions for note)

  • 1/2 cup agave nectar or maple syrup (not raw)

  • 1/2 cup fresh or frozen raspberries or blueberries

  • 1/2 tsp salt

DIRECTIONS

  • Add dates, walnuts, and vanilla into to a food processor and blend until it forms into a ball. Remove and set aside. Optional: add a pinch of salt to taste.

  • Line or lightly grease a 12 slot muffin tin with coconut oil.

  • Next scoop in large tablespoon of the date and walnut crust and press it into the tin with your fingers/knuckles. Set in freezer.

  • Scoop the “cream” off the top of your canned coconut milk and add it to the cleaned food processor (it provides a richer texture this way, but if yours is already mixed together just add it in as is). Add all filling ingredients to a blender and mix until very smooth, about a minute.

  • Taste and adjust with salt/lemon juice as you like.

  • Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

  • Once set, remove by the liners or loosen with a butter knife.

  • Garnish with extra berries on top. Keep in the freezer for up to 1 week.

  • Recommended: Set them out on a countertop for 10 minutes before serving to soften.



I hope you love this recipe as much as Kyle and I do!


If you make this recipe, please snap a photo and hashtag it #katalystliving.


I love seeing your creations!


<3 Kat

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