I’ve tried a couple of vegan cheesecake recipes in the past. The tofu ones I’ve found have a strange texture and flavour when baked, the vegan cream cheese based ones are crazy expensive to make, and the cashew based ones are difficult for me to make as I don’t have a high speed blender. It involves soaking your cashews and then blending them down, which is a difficult thing to do in a food processor or regular blender! Anyway I decided to give the cashew cheesecake another try as it’s probably as close as I’ll get to a decent cheesecake right now.
Strawberries are in season now in Korea so I SO meant to make these strawberry flavoured like the original recipe but completely forgot to pick some up. Oops, blueberry it is! The recipe I used is the Raw Strawberry Cheesecake from Loving it Vegan. The ingredients are:
For the Crust:
- 1 cup (134g) Macadamias
- 1 cup (129g) Cashews
- 1 cup (145g) Pitted Dates
- For the Filling (Cheese):
- 2 cups (258g) Cashews (soaked for at least 1 hour)
- Juice of 2 Lemons
- 2 tsp (10ml) Vanilla Extract
- ½ cup (120ml) Date Honey or Maple Syrup
For the Topping:
- 1 cup (129g) Cashews (soaked for at least an hour)
- 1.5 cups (200g) Whole Strawberries
- Juice of ½ Lemon
- 2-4 Tbsp (30-60ml) Date Honey or Maple Syrup
For the Decoration:
- Sliced Strawberries
I surprisingly made little changes to the recipe as I usually do, except for replacing blueberries with strawberries. And, while making the filling I had to add soy milk to thin it out enough in order to allow it blend. It worked! I should really stop messing with recipes and just make them as is.
This is definitely the best raw cheesecake recipe I’ve tried! They’re a little sweet but super yummy. I love the crust especially. I was never a fan of graham cracker crusts so I love the raw nut based crusts that usually come with raw cheesecake. Unfortunately when I defrost them though, they get a bit too soupy as I had to thin out the filling quite a bit, but I can never wait for them to defrost that much anyway before I gobble them up. These were definitely a winner. Not to mention super convenient as I can freeze them and enjoy one anytime!
Have you ever made vegan cheesecake? What is your favourite kind?