Lime + Pistachio Cheesecake Bites (Clean, Raw, Vegan)

Should I just let this photo speak for itself? cheesecake1.jpg

Or maybe this one?!

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I have been eying some vegan cheesecake recipes for a while now, but the hard part is that the base is made from cashews that need to be soaked over night. Finally, I remembered to buy some cashews on a Saturday and soak them in preparation for Sunday Baking. Win for me.

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Ingredients

  • Base layer:
    • 1 cup dates
    • 1/2 cup unsweetened coconut
    • 2 tablespoons melted coconut oil
    • 1/2 cup slivered unsalted almonds
    • 1/2 teaspoon cinnamon
    • pinch of salt
    • 3/4 cup of pistachios (unshelled, roasted, but not salted)
  • Cheesecake layer:
    • 2 1/2 cups of cashews soaked overnight until mushy
    • 2 tablespoons of room temperature coconut oil (or avocado oil)
    • 2 cups unsweetened coconut
    • 1/2 cup coconut cream
    • Juice of two limes – plus another full lime for decoration
    • 1 teaspoon vanilla
    • 1/2 cup pure maple syrup

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How to:

  • Line a 9×9 pan with parchment paper and set aside
  • Like many of my other recipes, you’ll simply combine all ingredients in the “base” layer in a Vitamix until pieces are chopped well
  • Once combined, press mixture into the pan and pop in freezer while you prepare the cheesecake
  • Wash the Vitamix and combine all filling ingredients. Blend until chunks are gone.
  • Pour mixture over the nut base and freeze for 2-3 hours
  • Once solid, garnish with crushed pistachios and/or lime pieces
  • Keep these in the fridge or freezer to help them maintain their shape, otherwise they may spread and melt a bit

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Reminder: Just becuase something is vegan doesn’t mean it’s healthy. These are clean (which is GOOD) but they should be treated as a treat because they are packed with sugar. But, of all the treats in the world, there could be much worse options 🙂

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These can stay frozen for a couple of days, if they last that long. Such a good, refreshing summer treat!

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Raw Vegan Blackberry Mini Cheesecakes

Cheesecake – ugh. The best thing in the world, but not for people like me who can’t really handle cheese. Wah wah. Finally, this recipe is something I can get on board with – vegan cheesecake bites, made with cashews. Can it really be true?!?

I stole this recipe (borrowed? 🙂 ) from Little Vegan Bear’s amazing Blueberry cheesecake bite recipe.  Why blackberries instead of blue? No reason – they just caught my eye at the market this morning. Plus – aren’t they beautiful ?

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These do take some time, so make sure you have an hour or so to spend in the kitchen. Not all of the time will be prep time. These require that you create a layer, then let them set for a while before adding on the next layer. All in all, these took me about 1.5 hours. And, I only photographed one of them becuase the others were still setting, but I wanted to get the good, natural light 🙂

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Ingredients:

Base Layer:
1 cup soaked or boiled dates
1/2 cup pecans or other nuts or seeds (anything but cashews!)
¼ cup almonds
pinch of pink Himalayan salt (Or whatever salt you have – I just prefer pink!)

Cheesecake layer:
1½ cups cashews, soaked at least 8 hours – overnight is even better
¼ cup agave
¼ cup coconut oil, melted
2 tablespoons  vanilla
1 tablespoon lime juice

Blue layer:
1½ cups cashews, soaked
1½ cups blackberries
¼ cup coconut oil, melted
¼ cup agave or maple syrup

Chia jam:
2 cups blackberries (I used frozen)
2 tablespoons agave nectar
1 tablespoon lime juice
2 tablespoons organic chia seeds

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How to:

  • Add the base layer ingredients to a Vitamix or blender. Mix well until still chunky, but mixed well and most of the larger pieces are chopped.
  • Spray a muffin pan then spoon mixture into the pan. The mixture should cover the bottom of the pan but not be too thick – think 1/4 of an inch or so.
  • Pop them in the freezer to set.
  • Clean out/wipe down the Vitamix. Next, blend together the cheesecake layer. Give it a taste before you you scoop layer on to the base – depending on your taste, you may want to add another little bit of agave.
  • Once you’re happy with the taste, spoon this mixture on top of the base and put them back in the freezer while you make the next layer.
  • Again, clean out the Vitamix and blend the next layer of ingredients. Mix together the fruit layer ingredients. Again, layer. Again, freeze.
  • Next, you’re going to create the jam that goes on top. Bring blackberries (or your choice of fruit), agave and lime juice in a sauce pan to a boil. Once boiling, smoosh the berries & let the mixture simmer.
  • Add in the chia seeds and let simmer; allow the seeds to soak up the remaining liquid. This should take 10-15 minutes. Once most of the liquid is gone, allow the jam to cool.
  • Once the cheesecakes are solid, scoop a bit of the jam on top. Layer with any of your favorite superfoods – I wish I would have had some crushed pistachios to layer on top of my jam!

Happy Easter! ❤