Easy, raw, vegan mini Pumpkin Pie Cheesecakes are the perfect dessert at your next holiday party! They’re awesome to make ahead because you can store and serve them straight out of the freezer. These creamy, sweet, and perfectly spiced cakes are irresistible.
The best vegan cheesecake, New York style with delicious blueberry sauce (favorite recipe)! Easy!
Darling Recipe, Vegan, Easy traditional cheesecake recipe
The classic New York style cheesecake is arguably one of the most famous desserts in the world! There are even entire restaurants dedicating to serving this one dessert. We added blueberry sauce to our vegan cheesecake, but you can add any flavor you like!
Nutrition Info Per Serving Carbs: 42g Protein: 8g Fat: 15g Calories: 318
½ cup brown sugar
1 cup rolled oats, dry
3 tbsp melted coconut oil
¼ tsp salt
2 cups cashews
400ml can full-fat coconut milk
1 14oz can chickpeas
⅔ cup maple syrup
¼ cup + 2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Begin by preheating the oven to 350 degrees F and greasing a 9-inch springform pan.
To make the crust, blend the oats in a food processor until they resemble a flour. Then add the sugar and salt and blend it again to combine. Turn on the food processor and slowly pour in the melted coconut oil. Blend it until the mixture comes together nicely. Transfer the crust to the pan and use your hands to press it down and spread it evenly.
Blend all of the filling ingredients in a high-powered blender for a few minutes until it’s nice and smooth.
Pour the filling into the pan. Place the cheesecake on the centre rack of your oven and bake it for 45 minutes. Remove it from the oven and cool it completely before removing from the pan and serving.
You are welcome to top it with fruit sauce, chocolate, fresh berries, and much more!
Vegan Raw Cheesecake in Mocha and Cocoa Flavour (Favorite Recipe)
Darling Recipe, vegan, raw, gluten-free
A creamy dream of coffee and cocoa. If you’re looking for a chocolatey espresso-flavored dessert, then you’ve struck gold with another Darling Recipe! This mocha cheesecake is a real treat for coffee lovers – it captivates, not only with its appearance, but with its irresistible creaminess. Well, who wants a piece?
Nutrition Info Per Serving Carbs: 25g Protein: 7g Fat: 19g Calories: 302
1 ¼ cups soft dates such as Medjool or Deglet Noor 1 cup hazelnuts ⅓cup shredded coconut, unsweetened 2 tbsp cocoa powder, unsweetened 1 tsp ground coffee 1 tsp vanilla extract Pinch of salt
1 ½ cups cashews ¾ cup strong brewed coffee ½ cup full fat coconut milk from a can ¼ cup + 1 tbsp maple syrup 1 tbsp + 2 tsp cocoa powder, unsweetened 1 ½ tsp vanilla extract Pinch of salt Coffee beans and coffee grounds for garnish
Add all of the crust ingredients into a food processor and blend for 2‑3 minutes until the mixture is well combined and starts to ball up. The mixture should be slightly crumbly but stick together when pinched.
Press the crust ingredients into the bottom and sides of a 9‑inch pie pan or torte pan. Spread the mixture evenly and form a nice crust up the sides of the pan.
Blend all of the filling ingredients in a high-powered blender until smooth. If you don’t have a powerful blender, you will want to soak the cashews for a few hours to soften them.
Pour the filling ingredients into the pie pan and spread it out evenly. Garnish with a light sprinkle of coffee grounds and decorate with coffee beans if desired. Freeze for at least 5 hours before slicing. Store in the freezer until ready to serve. Thaw for at least 10 minutes before serving.