When I was young, cheesecake was my number one favourite dessert. When I quit dairy, I never imagined that I’d ever eat it again! However, in the past few years, some very talented vegan chefs have been creating a mouth watering array of dairy-free ‘cheese’ cakes that easily rival the traditional dairy-laden dessert. Not only do they taste scrumptious, but they’re far healthier too!
At the Alley Cafe in Nottingham, I experienced my first blackcurrant vegan cheesecake, made with tofu (not that I realised it was tofu – I had to ask the chef for the secret ingredient!) I loved it so much that I went back the next night, just so I could indulge in another slice đ
On my first trip to Saf in Kensington, my jaw dropped when I saw the selection of vegan cheesecakes on offer. I was amazed when the waitress told me that the creamy filling was actually cashews! (By the way, it’s so sad to hear that Saf’s shutting… I loved that place so much ⼠I even chose to go there for my 40th birthday lunch … and had cheesecake for dessert of course!)
Since my first visit to Saf, I’ve made numerous cashew ‘cheese’ cakes at home, some of which you’ll find in my recipes section.
It’s Valentines Day tomorrow, which gives me the perfect excuse to indulge in my love of making (& eating!) these scrumptious desserts. Last year, I made six mini chocolate cheesecakes for friends and family (I halved the quantities in this recipe).
This year, I chose a chocolate crust, but couldn’t decide whether to make lemon or raspberry cheesecake, so I made some of each. I topped both with freeze-dried raspberries, and added a sprinkling of grated chocolate to the raspberry cakes.
These scrumptious cheesecakes would make a wonderful treat for Valentine’s Day, birthdays… or any special occasion! They freeze well so you can make them days in advance.
And you’ll be pleased to hear that they’re not labour intensive at all. It’s jut a case of blending and freezing!
Makes: 6 cup cake size treats (I use heart shape silicone cup cake moulds)
To make one large 8â cheese cake, double the quantities below
Hands-on time: 30 minutes Freezing time: 2 hours Ready in: 3 hours
Ingredients
Base:
70g / 2½ oz / ½ cup pecans or almonds (or a mix of both)
90g / 3 oz / ½ cup pitted dates
2 TBSP cocoa powder (optional)
½ TBSP maple syrup
½ tsp vanilla extract
Pinch of salt
Filling:
140g / 5 oz / 1 cup unsalted cashews
4 TBSP maple syrup
½ tsp vanilla extract
For a lemon cheesecake: 4 TBSP freshly squeezed lemon juice OR
For a raspberry cheesecake: 2 TBSP freshly squeezed lemon juice and 43g / 1½ oz / 1/3 cup raspberries
4 TBSP coconut oil, melted
Suggested toppings:
Freeze dried raspberries or strawberries
Grated dark chocolate
Method
Get prepared:
Soften the cashews by boiling for 15 minutes. Rinse under cold water to cool. Drain thoroughly.
If your dates are very hard, soak them in hot water for a few minutes, then drain and squeeze out the excess water.
If using a cupcake or muffin tin rather than silicone moulds, lightly grease the holes with coconut oil and arrange a thin strip of non-stick baking paper in each hole to use as a âtabâ to lift out the cheesecakes.
If using raspberries, blend them into a purĂŠe and sieve to remove pips.
Ready, set, go!
Prepare the crust:
Place the pecans/almonds in a food processor and process into crumbs. Add the remaining ingredients and pulse until combined. The crumbs should be slightly moist and sticky. Test them by pressing a small amount between your thumb and finger. If they stick together, theyâre ready. If not, continue to pulse for a little longer.
Divide the crumbs between six moulds. Firmly press down to form a crust (I use my finger).
Prepare the filling:
Place the cashews in a quality food processor or powerful high speed blender along with the maple syrup, vanilla extract, lemon juice and raspberry purĂŠe (if using). Process until the cashews are completely grinded into a creamy mixture, stopping now and then to scrape down the bowl. Melt the coconut oil and add it to the food processor. Continue blending until the mixture is completely smooth. Taste test for smoothness. Add a touch more sweetener, if needed.
Divide the mixture between six moulds. Level the surface and tap on the worktop counter to remove any air bubbles. It doesnât matter if you canât get the surface completely smooth as youâll be covering it up. Sprinkle with your toppings of choice and lightly press down. Place in the freezer for at least a couple of hours to firm up. Remove 20-30 minutes before serving.
The cheesecakes can either be served in the silicone moulds, or popped out. To pop them out, first wiggle the sides of the mould to loosen the cheesecake, then push from the bottom.
These treats will last up to five day in the fridge, and for weeks in the freezer.
Notes
To make raw cheese cakes, soak the cashews for 4-6 hours instead of boiling, and use agave nectar (or other raw sweetener) instead of maple syrup.
Products used in this recipe
– Aasani Cashew Kernels, available on the world food aisle in Tesco (the cheapest cashews Iâve found so far!)
– Aasani Almonds, available from the world food aisle in Tesco (nuts from the world food aisles and Asian supermarkets tend to be far cheaper than those found in the home baking or whole foods sections)
– Essential Organic Virgin Coconut Oil â I bought this from Harvest in Bath, but itâs also available from online stores, including Amazon.
– Clarks Original Maple Syrup â available from Tesco, Asda, Sainsburyâs supermarkets and online stores, including Amazon
– Magimix 3200 Food Processor, purchased from Amazon
[This recipe has been shared at Ricki Heller’s Wellness Weekend]
What was your favourite childhood dessert? Is it something you still enjoy eating now?
Gorgeous cheesecake, it looks yummy! I love lemony cashew cream (I make one quite similar) and the freeze dried berries look so beautiful. Oh and I would definitely go for the chocolate crust!
Yep, I had to get some chocolate in there somewhere đ
I’m always on the look out for new cashew cream recipes, so I’d love to check out yours. I’m still amazed at how creamy cashews become when blended. They make such a great alternative for those with dairy allergies & intolerances xx
These are beautiful! I love that you made both flavours, and the gorgeous heart shapes. I was the opposite of you – I never really liked cheesecakes until I discovered vegan ones. I think the traditional sort always left me feeling a bit ill, but the cashew and tofu-based variety are just pure delicious đ These recipes look like ones for me to try out next time
Thank you Kari! ⼠Dairy cheesecakes didn’t agree with my stomach either, but it took me a long while to work out that I was intolerant to dairy. As soon as I realised, I stopped eating dairy and felt like a whole new person đ I totally agree with you that the cashew-based version is better all round!
Here’s wishing you a wonderful weekend xx
Love the look of these! I’ve never actually made a Vegan cheesecake before- this probably needs to be rectified!
Hi Lauren! Yes, you should definitely give these cashew cheesecakes a try. They taste so good! They’re a big hit with my friends and family too, so a great dessert to serve when guests are visiting x
Cheesecakes were always my childhood favourite too. I don’t make them too often now as my husband is not a fan but I still love a vegan version.
I make them with Tofutti cream cheese more frequently than nuts though
You always make your food look so incredibly pretty đ
xxx
Thank you Sandy for your sweet comments ⼠I’m clearly a ‘girly girl’ at heart as I’m totally drawn to ‘pretty’ food đ
I wish I could buy Tofutti cream cheese here in Bath as I’ve heard so much good stuff about it. I’ve eaten tofu-based cheese cakes in restaurants, but I think the cashew ones are my all-time favourite. Shame your hubbie doesn’t like them :/
Same here! It was my number one favorite dessert and I get super picky around vegan cheesecakes whilst traveling. These are beyond gorgeous cheesecakes, love the heart shaped ones! I love cashew-based cheesecakes!