Raw No-Bake Vegan Cheesecake Slices
Recipe type: Dessert
Cuisine: Raw
Serves: 25 slices
  • ½ cup almond meal
  • ½ packed cup pitted medjool dates
  • ¼ teaspoon sea salt
  • ½ teaspoon turmeric (optional)
  • 1 cups cashews, soaked overnight
  • 1 lemon, juiced
  • ¼ cup maple syrup
  • ¼ cup coconut oil, liquid
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 teaspoon maca powder (optional)
  • 1 cup blue berries
  • ½ cup strawberries
  • 1 tablespoon maple syrup
  1. Combine the almond meal, dates, sea salt and turmeric into a food process. Start by pulsing then continue until a dough forms. Add to the bottom of a pan that has been lined with cling film, pressing until your base layer is even.
  2. Soak your cashews overnight, or at least four hours. This helps them to soften up and blend easier. Add to your food processor along with the lemon, vanilla, coconut oil, maple syrup, sea salt, and maca powder. Blend until completely smooth, scraping sides as necessary. The mixture might need a small amount of water (I personally do this instead of adding in more coconut oil), so start with ¼ cup adding small amounts until it has a creamy consistency.
  3. Pour ¾ of the mixture onto your base layer then place in freezer for 10 minutes. Take the remaining cheesecake mixture and add your blueberries, blending until fully combined. Add this to one half of the cheesecake, leaving the other half with the original layer.
  4. To make the strawberry jam, cut the stems off and blend with the maple syrup. Add small amounts on a spoon to the plain side, then take a knife start to drag it through the strawberry jam to create a pattern. Top with coconut flakes and cacao nibs and sliced strawberries. Freeze at least two hours.
  5. To eat, take out of freezer, cut slices and allow to thaw for 10-15 minutes.
Recipe by Nikki Sharp at https://nikkisharp.com/recipe/raw-no-bake-vegan-cheesecake-slices/