Strawberry Cheesecake Recipe

The number of products is calculated on the form of about 10 cm. If you make a big cake in the form of 23 cm, take three times more products.

Ingredients:

The foundation:

Half a cup of favorite nuts. I have hazelnuts, peeled almonds and a couple of walnuts

Half a cup of dates, I have dates mixed with raisins

Cocoa or sweetener to taste (I do without it)

Coconut oil – 2-3 tbsp.  better melted

Cream:

Half or whole cup of cashews. Pre-soak the nuts for the night, in this case you can add quite a bit of water to the cream 1-2 tsp. If you want to get 2 times the height of the “cheese” layer, take a cup of cashews. If you want the layers to be the same as mine, take half

Sweetener to taste. I have 1 tablespoon of agave syrup

Vanilla extract

Coconut oil – 3-4 tbsp. better melted

Fruit and berry layer:

Half a cup of strawberries or any other berries, you can even frozen. If you want a higher layer, get more berries.

Sweetener 1 tbsp.

Coconut oil – 2-4 tbsp. spoons, better melted.

There is a nuance. The more coconut oil, the denser the layer, but it becomes less fruity. I prefer to add less butter and eat dessert right after defrosting. Accordingly, if you want to get a solid layer – add more oil.

Cooking method:

1.Soak cashews overnight.

2.Preparing the base. To do this, blend the nuts, dates, sweetener and coconut oil into a blender until smooth. Put the first layer in the form and send freeze for half an hour in the freezer.

3.Let’s do the cream. Pulse cashew blender, sweetener, vanillin, coconut oil. If necessary, add a few spoons of water. The cream must be completely homogeneous, resemble cream cheese on the consistency. We spread the cream on the base and leave in the freezer for half an hour.

4.From strawberry, sweetener and coconut oil we make the third, strawberry layer. You can mix all the ingredients with a blender, or you can just cut the strawberries and lay out the top layer with it. Send the cake to freeze a few hours, and better at night.

5.Half an hour before serving, get the cheesecake out of the freezer so that it moves slightly and becomes soft.

6.Decorate with strawberries, mint.

Three-layer raw vegan berry cheesecake.

This cheesecake can be cooked not only with raspberries, but also with any other berries – blueberries, blueberries, blackberries, etc. This cake is perfectly combined with almond milk as a drink.

Ingredients:

The foundation:

Half a cup almond

half a cup of hazelnuts

1 cup of dates or raisins

1 tbsp. of agave syrup

3 tbsp. of melted coconut oil

Cream for the first layer:

1 cup cashews soaked overnight

1 tablespoon agave syrup

2-4 tbsp. of water

Vanilla extract

5 tbsp. of melted coconut oil

Cream for the first layer:

1 cup cashews soaked overnight

100 g. raspberries

1 tbsp. agave syrup

2-4 tbsp. of water

Vanilla extract

10 tbsp. of melted coconut oil

100-150 g. whole raspberry berries for the second layer and decoration

Cooking

Grind until smooth almonds, dates, raisins, syrup and coconut oil. Add the hazelnut pieces, pounded in a mortar or broken off with a rolling pin. We will distribute in even layers in shape and set freezing.

Prepare the first layer by blending all the ingredients with a blender. We put in the form and send to freeze.

Prepare a second layer of cream, adding raspberries to the usual ingredients. Carefully lay the berries on the frozen first layer of cream and add the pink fluoride layer. We distribute in a form, we freeze.

We take out of the freezer half an hour before serving and decorate with raspberries, mint, you can pour the chocolate sauce.


Simple Vegan Fantasy Cheesecake.

Ingredients:

The foundation:

One cup of almonds or hazelnuts, but you can take pecans, walnuts or Brazil nuts

One cup of dates, raisins, dried apricots, prunes

Coconut oil – 2-3 tbsp. better melted

Cream:

1 cup cashew, if you want to get a layer like in the picture or 2 cups, if you want to make a cream layer higher. Nuts pre-soak overnight

Sweetener to taste. I have 1 tablespoon of agave syrup

2-4 tbsp. of water

Vanilla

Coconut oil – 3-5 tbsp, better melted. The more coconut oil, the firmer and stronger the cream will be.

Decoration:

Option 1. Lime + pistachios

Option 2. Sweet cherry and chocolate sauce

Cooking:

Prepare the base by mixing nuts and dried fruits, as well as melted coconut oil. Distribute the first layer evenly in shape and send it to freeze.

Before serving, get the cake for half an hour, cut into portions and decorate to your liking. For example, we make a part with a slice of lime and pistachios broken in a mortar, and we decorate a part with half of a sweet cherry and a pour of chocolate sauce. You can make your own version with berries, fruits, chocolate and mint.

Note:

For the base the following combinations are good: walnut and prunes, almonds and dried apricots, raisins can be added to any nut. Personally, I like the combination of dates and raisins.

Classic Chocolate Cheesecake

Ingredients:

The foundation

1 cup of hazelnuts

10 art. cocoa powder

3 tbsp. agave syrup spoons

1 teaspoon vanilla extract

1 pinch of sea salt (I do without salt)

Butter cream

2 glasses of raw cashews

10 art. spoons of peanut butter or any other peanut butter

½ cup coconut oil, melted

5 tbsp. maple spoon or agave syrup

½ cup of cocoa powder

½ cup water

½ tsp salt

Chocolate Sauce

⅓ cup of coconut oil, melted

pinch of vanilla

¼ cup agave syrup or less

¼ cup of cocoa powder

Cooking

The foundation. Mix all ingredients with a blender until smooth. If you want a base like in the picture – with pieces of nuts, divide the nuts into two halves, make a homogeneous nut-date paste from one, and then add the remaining nuts and pulsate a little.

Put the foundation in the freezer and deal with the cream. Mix all ingredients until smooth. The more uniform the cashew cream is, the tastier and more tender the cheesecake will be. Put in the freezer for at least 2 hours

We decorate the cheesecake with chocolate sauce, chopped nuts, mint and berries that are available. Get out of the freezer for half an hour before serving.

RAW Cheesecake with Caramel and Pecan Nuts

Despite the abundance of ingredients, cooking dessert will not take more than half an hour – the cake does not require baking. However, it will be ready to serve only after 5–6 hours spent in the freezer. Therefore, it is better to start cooking in the late afternoon, and just in the morning the cake will reach optimum readiness.

Cooking time – 25 minutes.

Ingredients for the basics:

pecan nuts – 50 grams

dates – 1 piece

maple syrup – ½ tablespoon

coconut oil – ½ tablespoon

Ingredients for the filling:

Cashew nuts (raw) – 50 grams

maple syrup – 6 tablespoons

cocoa powder – 2 tablespoons

almond milk – 2 tablespoons

coconut oil – 2 tablespoons

vanilla extract – 1 tsp

Almond extract – ¼ tsp

a pinch of salt

Ingredients for caramel:

Pitted dates – 5 pieces

maple syrup – 2 tablespoons

almond milk – 2 tablespoons

coconut oil – 2 tablespoons

carob, powder – 1 tsp

vanilla extract – 1 tsp

a pinch of salt

Cooking method

1.Start with the base for the cake. Pecan nuts, dates, maple syrup and coconut oil to start grind in a blender, and the dates need to knead beforehand. Put the mixture evenly into a baking dish and place in the freezer.

2. Ingredients for the filling combine in a blender and grind to a homogeneous mixture. Nuts are recommended to pre-soak for 4 hours in cold water. The mixture should be poured into a mold with a base and put the dessert in the freezer for 30 minutes.

3. For caramel sauce, mix the ingredients in a blender (by the way, you can do without carob powder). Using a spoon or a wide knife, spread the sauce over the surface of the cake. Then send the dessert to cool for 5–6 hours. Before serving, it can be decorated with chopped pecans.

Strawberry Raspberry Cashew Cheesecake

For the bottom layer:

1 cup of pecan

1 cup walnut

1 cup of dried cranberries (can be replaced by dates)

up to 3 tbsp. spoons of warm water

For the base layer:

2 glasses of unroasted cashew soaked for at least 4 hours in drinking water

1/2 cup cold-pressed coconut oil

1 lemon juice

1/2 cup maple syrup, honey or girasol syrup

1 teaspoon vanilla extract (optional)

1 glass of strawberry

1 cup of frozen or fresh raspberries

1.Soak cashews overnight or at least four hours in drinking water.

2.Lay a baking pan or saucepan with a diameter of 20 x 20 cm with parchment paper. This will make it easier to get the cheesecake out of the mold after freezing.

3.In a blender or combine, chop the nuts into a crumb. Add the cranberries and continue to mix. Add some water – a spoonful at a time, and mix again. The dough should be sticky. Put the ready dough on the bottom of the mold and properly level along the entire perimeter.

4.Rinse the cashews and drain. In a blender, chop the cashews into a crumb, then add coconut oil, lemon juice, syrup or honey and mix until a smooth cream is obtained. Put 2/3 of the finished cream on top of the bottom layer.

5.Add the strawberries to the remaining cream in the blender and mix again. Spread over the white layer.

6.Sprinkle raspberries on top and press the berries inward so that they are in the center of the upper layer. Remove the cheesecake for 2-3 hours in the freezer or before serving. In the freezer it can be stored for up to three months.

7.Transfer the dessert from the freezer to the refrigerator 30 minutes before serving. At room temperature, the cheesecake will be ready to serve in 15 minutes. Carefully remove it from the mold and cut it with a large, sharp knife.

Tart with lime and avocado cream

Ingredients:

For the basics

Coconut – ¼ cup

Pecan Nuts – ½ cup

Dates – ½ cup

Lime peel – 1–2 tsp.

Salt – Pinch

For cream

Ripe avocados – 2 pcs.

Fresh Lime Juice – ¼ cup

Liquid honey or agave nectar – ¼ cup

Coconut oil – 1 tbsp.

Lime peel – 1 tsp.

How to cook:

Ingredients for the basics throw in a blender and chop until the dates turn into a sticky paste, keeping nuts, coconut chips and everything else together. Put the resulting mass into a baking dish and smooth it. Put in the freezer for as long as you prepare the cream.

Avocado, lime juice, honey, coconut oil and lime zest also mix in a blender at high speed to get a smooth mass, resembling a thick cream.

Remove the form from the freezer and pour the frozen base with cream. Smooth out and clean in the freezer for at least two hours, or better all night. Before serving, allow the tart to stand warm for 15 minutes, then cut and serve. Keep leftovers in the freezer so that the tart does not lose shape.

Pomegranate Raspberry Cake

Hello, everyone! Today is a cake day. Would you like to have birthday cake like that? Today I got older. I keep myself healthy, but I still love cakes. There is nothing I can do. Enjoy!

Ingredients:

Raw cashews

Light agave syrup

Agar agar

Raw almond

Vanilla

Raspberries

Coconut oil

Sea salt

Pomegranate juice

Lemon juice

Vanilla extract

For the base (on the form 16 cm):

100 gr soft dried apricots

100 gr almonds

1 pinch of sea salt

1 teaspoon ground vanilla

1 tablespoon agave nectar

For filling:

300 grams of cashews (soak overnight in water, then rinse and dry)

200 grams of frozen raspberries (defrost)

2 tablespoons lemon juice

2 tablespoons agave syrup

100 ml melted coconut oil

1.5 tablespoons of agar

1 teaspoon vanilla extract

Additionally:

125-150 ml of pomegranate juice

2 tablespoons agave syrup

1 tablespoon agar slides

3 tablespoons of pomegranate seeds, fresh mint or lemon balm for decoration

  1. Grind all the ingredients for the base in the combine to obtain a sticky mass. .Transfer to the form, previously covered with parchment paper, and carefully wring your hands to the bottom.
  2. Mix the thawed raspberries with lemon juice and agave syrup in a small saucepan. Warm up for 5 minutes over medium heat.
  3. Remove from fire. Grind in a blender in mashed mass. Rub the mash through a sieve to get rid of the kernels. Add 6 tablespoons of water to mashed mass and let cool.
  4. Blend cashews with 2 tablespoons of agave syrup, 1 teaspoon of ground vanilla and 100 ml of melted coconut oil to a completely smooth and creamy mass.
  5. In the cooled raspberry puree add 1.5 tablespoons of agar and mix thoroughly. Immediately put on the fire and heat, stirring constantly, until the agar is completely dissolved. Then pour the raspberry puree into a cashew cream blender. Mix until smooth.
  6. Pour the mass onto the base.
  7. In another saucepan, mix 125 ml of cold pomegranate juice with a tablespoon of agar. Put on medium heat. Add 2 tablespoons of agave and heat up. Stir until the agar is completely dissolved. Remove from the stove and allow to cool slightly. Then pour on the raspberry cream and put the form in the fridge for an hour or two.
  8. Decorate the cake with pomegranate seeds and mint leaves or lemon balm.

Raspberry Cashew Cake

Cheesecake raw food analogues are very easy to prepare. Such desserts usually consist of two parts, a base and a filling, but you can turn on the fantasy and experiment. For example, increase the number of layers, make a base of different nuts or even carrots, add favorite spices, berries, fruits and dried fruits, try various toppings. The result will definitely please you if you are guided by your taste and preferences. The recipe is designed for a form with a diameter of 18 cm.

For filling:

1½ cups raw cashews (soak in water for at least 5 hours)

juice of 2 lemons

seeds 1 vanilla pod

60 ml melted coconut oil

60 ml of honey or agave extract to taste

raspberry glass

For basis:

½ cup raw almonds

6 pieces royal dates

¼ tsp sea ​​salt

Preparation:

Cover the form with baking paper or cling film. Crush dates, almonds and salt in a combine: the mass should be homogeneous and sufficiently sticky – you can check it by rolling a small ball in your hands. Put the nut-date mixture in the form, tamp well and level the surface. Crush and mix in a food processor cashews, lemon juice, vanilla, coconut oil and honey until completely homogeneous. Pour about two thirds of the mixture into the mold. In the remaining mixture, add the raspberries, finely chop again and mix. Pour the mixture onto the first layer of filling and put the dessert in the refrigerator or freezer until it is completely set. Remove the cake from the refrigerator half an hour before serving and cut it with a knife heated under hot water.