Raw cheesecakes are delicious, creamy and luscious. I love raw food, especially in the summer, it makes me feel vibrant and alive. Just think of all the goodness you are taking from food that has been kept intact, straight from mother earth! it is like feeding from the universal breast!
If that sounds very woo-woo, just think about that: who wants to bake when it is 90 F! And how about making 3 cheesecakes with one recipe, using the same blender and messing the kitchen one time, well I would always go for that!
Let's dive in!
For the crust:
1 cup of raw coconut flour ( I used Blue Mountain)
1/4 cup brown rice syrup
1/2 cup tahini
2 tbsp coconut sugar
Add all the crust ingredients to a food processor and mix until a dough-like is formed.
Split in 3 portions, and press down in 3 mini cake pans, using your fingers to smooth the surface and make it even.
For the cream:
2 cups of soaked cashews
1 cup of full fat coconut milk
1/4 cup of melted coconut oil
1/4 of maple syrup
1 tsp vanilla extract
1 tbsp rose water
Add all the cream ingredients to a high speed blender and blend until creamy and smooth.
Split in 3 portions, using 3 small bowls.
Add the first portion over the first crust, that would be your vanilla & rose cheesecake.
Add the second portion back to the blender with 10 pitted cherries and blend again.
Pour it over the second crust.
Mash 5 pitted cherries in a small bowl with a fork and add them on top of the filling, swirling with a spoon or your finger.
That would be your Cherry cheesecake.
Add the last portion to the blender with 1/4 cup of raw cacao powder and 2 tbsp. of maple syrup.
Blend until smooth and pour it over the third crust.
This is your chocolate cheesecake.
Freeze for 2 hours, then take them out of the springform pans.
Put them back in the fridge, or allow half an hour before you can serve.
At this point, you can keep them in the fridge, not need to freeze.
Make sure to cover with plastic or foil paper.
Feel free to decorate as you wish, just follow your senses.
or follow the way i decorated mine:
For the vanilla & rose cheesecake:
I added dried and fresh roses. I didn't feel like i need to add anything else. Pure and fresh.
For the cherry cheesecake:
I added blueberries and figs. You can simply add cherries.
For the chocolate cheesecake:
I added bites of my chocolate and peanut utter brownies (recipe coming soon), fresh strawberries and dark chocolate hemp hearts all around the cake.
These beauties are perfect to impress your visitors or friends with a variety of flavors and colors.
Each cake makes 4 servings, so you will have 12 servings in total, 6 for big eaters!
Now, tell me what you think, I always love to hear back from you and if you make these, don't forget to tag me, there is nothing I love more than seeing your recreations!