Cookie Dough and Pastel Cream Cheesecakes – Raw, Vegan

Who does not love Cheesecakes?

As you have probably already noticed, I am a huge fan of raw cheesecakes. Especially cute little ones like these. They are super easy to make and to prepare in advance. You can make them days ahead and have no stress right before a party when you might need them. Or you simply enjoy them as a weekend breakfast treat, a family dessert? Nevertheless those cuties will be eaten within seconds. I’ll show my favorite way to prepare these.

I always only use natural food coloring. For this I love to use fruit powders. As they don’t change up the texture much, they simply add color. If you don’t have these you can always substitute with fresh or frozen berries. You might need to adjust the other ingredients.

muffin, cupcake, raw, vegan, cheesecake, pastel, unicorn, food, foodie, foodporn, delicious, healthy

Ingredients:

(makes 8 mini cheesecakes or one medium cake)

For the base:

100 g almonds

120 g dates

40 g shredded coconut

2 tbsp cacao powder

For the Cream:

400 g soaked Cashews (simply soak them the night before using)

150 g melted coconut oil

150 g coconut milk

150 g maple syrup

30 g almond butter

1 tsp vanilla powder

1 tsp maca powder (optional)

Fruit powders (see note above)

1 tsp blue spirulina

1 tsp açaí powder

1 tsp raspberry fruit powder

muffin, cupcake, raw, vegan, cheesecake, pastel, unicorn, food, foodie, foodporn, delicious, healthy

Directions:

  1. Mix all the ingredients for the base. Press firmly into the molds. I’ve used these ones*.
  2. Wash your blender / food processor and add all the ingredients for the cream. Except for the fruit powders. Blend well.
  3. Take three bowls and divide the cream evenly.
  4. Add 1 tsp of each fruit powder to each bowl and stir well.
  5. Take your molds and add 1 tbsp – one color after another – to the base. Repeat with all of them.
  6. Place the cheesecakes in your freezer and let freeze overnight. Store the leftover cream in your fridge, we’ll use this as frosting.
  7. On the next day, take the cheesecakes from the freezer. Fill a piping bag with the three colors. This is the piping bag I use*.
  8. Decorate all the little cakes and put the ones you don’t need now back into the freezer. These will hold up to 3 months while frozen.
  9. Put at room temperature 30 minutes prior to serving.

muffin, cupcake, raw, vegan, cheesecake, pastel, unicorn, food, foodie, foodporn, delicious, healthy

If you liked this recipe I’d be happy if you leave a comment.

You can share your creation over on Instagram using #therawberryeats and I’ll share you in my stories.

Or mention @therawberry on facebook. I’d be happy to hear from you! 🤗

See you soon,

Marie

muffin, cupcake, raw, vegan, cheesecake, pastel, unicorn, food, foodie, foodporn, delicious, healthy

*The links shown above are affiliate links. Which means I get a commission. There are no additional costs for you.

print
Follow:

Leave a Reply