Recipe for my Raw Vegan Cranberry Orange Mini Cheesecakes
Hi my lovelies,
I hope you’re all having a great day! Mine is going pretty well, although I’m a bit behind schedule with the blogging, I am catching up! For instance, I promised I would post this yesterday, and I got all the way down to the final edit and spell check, and I got too tired to finish. They are finally here, though, and that’s all that matters, right? It’s quite a treat—Healthy, vegan, tiny, and pink. All the best things~
As I have had a taste for vegan and plant-based food for the past couple of years, I am constantly looking for more vegan recipes that are easy, affordable, and taste good. I am also constantly searching for ways to add more plants into my diet, even if that means shoving them into desserts. That’s where this recipe comes in.
I absolutely love cheesecake. It is probably my favorite kind of cake, if not tied with ice cream cake. I just last year learned how to make a traditional cheesecake from scratch–pumpkin spice cheesecake to be exact, (which is way too delicious, btw). But it’s also chock full of sugar and all sorts of other not-exactly-healthy ingredients. And I don’t even want to begin to guess what additives, chemicals, preservatives and countless other nasty bits are in–*shudder*–store-bought cheesecakes. So what’s the solution? Well, luckily for me, I came across a perfect one on the internet.
I check out the #plantbased hashtag on Instagram almost daily, but you don’t have to scroll very far down the #vegan or #plantbased hashtags before you start stumbling across some seriously yummy raw desserts. Tarts, bars, and yes, cheesecakes are frequently seen, and I could only salivate over so many delicious looking flavors and recipes before I just had to find a good starter recipe and get to whipping up a raw vegan dessert of my own. I found the perfect base vegan raw cheesecake recipe here, and managed to give the ol’ Angel spin on it, my signature twist that makes everything under the sun oh so interesting…in this case, it was tweaking the recipe a tiny nudge and of course adding my own unique flavor duo.
This particular recipe is fantastic. Not only was it a smash hit with my not-at-all-vegan boyfriend, but they turned out nearly perfect! They were so delicious it was literally hard to tell that they were vegan, and if you served them to an omnivore without them knowing, they might not even guess it without you telling them. Honestly these don’t taste vegan and they certainly don’t taste healthy but they are. Magic.
With a fool-proof, two-ingredient crust combined with a simple filling and an easy creation process that mostly consists of blending and freezing, this recipe is kid- and beginner-friendly. Although I personally loved every bit about this, including the chewy and sweet crust, my absolute favorite part was the tart and fruity, creamy filling. Mm mm mmm… I can’t stop raving about the tastiness. Now I’m thinking about it. Aaaand now I’m drooling. Heheheheh… perhaps it’s best to get to the actual recipe now, yes?
Raw Vegan Cranberry Orange Mini Cheesecakes
Prep Time: 20 min | Cook Time: N/A (+4-6 hours for freezing) | Yield: 12 mini cheesecakes
- 1 cup raw whole walnuts or about 113 g packet walnut or almond meal
- 1 cup (120g) pitted dates
- Half a small orange (optional for this part)
- 1/2 tbsp agave nectar (optional)
- 1 1/2 cups (180g) raw cashews, soaked in water overnight
- juice of 1 lemon, about 1/4 cup (50ml)
- 1/3 cup (80g) coconut oil, melted
- 1/2 cup + 2 tbsp (150g) canned coconut cream (or canned coconut milk left in the fridge overnight to get a thicker, creamy consistency)
- 1/2 cup (120ml) agave nectar or maple syrup
- Half a small orange
- 1/3 cup (80g) fresh cranberries
- Add dates and walnuts or walnut/almond meal to food processor or blender. Squeeze half of an orange for about 1/2 tbsp orange juice into the blender (optional). Add in a bit of orange zest to your preference. Blend all until a dough-like consistency forms. You can add a bit of agave nectar to taste or to help lube it up/hold it together if you wish, this is optional.
- Grease a 12 muffin tin with coconut oil, this will make it easier to slide a butter knife down here and pop them out when they are done,
- Divide crust mixture evenly into the 12 slot muffin tin, cover with small pieces of parchment paper, and press down with the bottom of a glass, a spoon, or your fingers. Put in the freezer so they can begin to set.
- Chop the other half of the orange into small bits. Add it and the cranberries to a blender along with just a few drops of water to lube it up, blend together well.
- Toss all the filling ingredients and the orange cranberry mixture into the blender and blend until creamy and smooth.
- Divide the filling evenly between the 12 muffin spaces, on top of the crust. Cover the tray with plastic wrap and place in the freezer to harden and set for about 4-6 hours. It took mine about 5 hours to freeze completely.
- When they’re ready, carefully slide a butter knife between the cakes and the side of the tin, carefully popping them out. This should work fine, but if the crust and filling become separated, you can press them back together, no hassle. They are delicious straight out of the freezer, but I loved them just a little bit thawed, 5 or 10 mins, because they were softer and creamier that way. But honestly they are great and tasty either way!
- Store in freezer for up to 3 weeks
So what did you guys think of this recipe? Have you ever tried a raw vegan dessert like this or at all? Do you like them or are they just not for you? Would you ever try this fall festive recipe? Let me know in the comments down below, as always, I’d love to hear from you!