Raw Blackberry Cheesecakes
CHEESECAKERaw desserts are desserts that haven’t been cooked or overly processed. No-bake desserts are desserts that don’t require an oven as part of the process. For instance, this devilishly-good-looking Snickers Peanut Butter Chocolate Oreo Ice Box Cake, is no-bake, but not raw. On the other hand, these Raw Chocolate Fudge Bars are both no-bake and raw.
While I can’t see myself becoming a raw foodie, as I quite enjoy warm foods (I am writing this post under a blanket, in a sweatshirt, with the heat cranked up all the way, and all I can think of is having some tea) but I do like experimenting with other ways of cooking and that’s something I want to dive more into this year. So, given that I for the moment could. not. eat. one. more. cookie. I decided to make raw cheesecakes. They’re healthy! Or at least healthy adjacent. And come summertime when you really don’t want to turn on the oven, raw desserts are definitely your friend.
These raw cheesecakes are small enough to be considered “personal cheesecakes,” although, really, any cheesecake can be personal-sized is you try hard enough. Case in point: when my parents were newlyweds, my mom was serving dessert and she started to cut what would be considered a normal-sized slice of pie for my dad for Thanksgiving. He kept asking for the slice to be bigger, to the point where my mom was so stunned by the size of the final slice that forevermore within our family large slices of anything are considered to be “Swanner-sized.”
Still, if you’re not in the mood to eat an entire regular cheesecake, these mini raw cheesecakes are perfect. Each is the size of a filled muffin cup which makes them just large enough to feel like a substantial dessert. Most raw desserts call for a base made from dates and nuts of some kind, and this raw cheesecake recipe doesn’t stray from that approach. To make the base, you’ll pulverize walnuts and dates together in the food processor until you have a slightly sticky “dough.” You’ll then want to press this into the bottom of each muffin tin.
Ingredients
Base layer:
Middle layer:
Top layer:
Instructions
for full instruction please see : www.letseatcake.com
While I can’t see myself becoming a raw foodie, as I quite enjoy warm foods (I am writing this post under a blanket, in a sweatshirt, with the heat cranked up all the way, and all I can think of is having some tea) but I do like experimenting with other ways of cooking and that’s something I want to dive more into this year. So, given that I for the moment could. not. eat. one. more. cookie. I decided to make raw cheesecakes. They’re healthy! Or at least healthy adjacent. And come summertime when you really don’t want to turn on the oven, raw desserts are definitely your friend.
These raw cheesecakes are small enough to be considered “personal cheesecakes,” although, really, any cheesecake can be personal-sized is you try hard enough. Case in point: when my parents were newlyweds, my mom was serving dessert and she started to cut what would be considered a normal-sized slice of pie for my dad for Thanksgiving. He kept asking for the slice to be bigger, to the point where my mom was so stunned by the size of the final slice that forevermore within our family large slices of anything are considered to be “Swanner-sized.”
Still, if you’re not in the mood to eat an entire regular cheesecake, these mini raw cheesecakes are perfect. Each is the size of a filled muffin cup which makes them just large enough to feel like a substantial dessert. Most raw desserts call for a base made from dates and nuts of some kind, and this raw cheesecake recipe doesn’t stray from that approach. To make the base, you’ll pulverize walnuts and dates together in the food processor until you have a slightly sticky “dough.” You’ll then want to press this into the bottom of each muffin tin.
Ingredients
Base layer:
- 1.5 cups walnuts
- 1 cup dates (pitted)
Middle layer:
- 1 cup raw cashews
- 3 Tbsp. coconut oil
- 1/4 cup maple syrup
- 1/2 cup coconut milk (chilled)
- 1/4 cup shredded coconut (unsweetened)
Top layer:
- 12 oz blackberries (divided)
- 2 Tbsp. maple syrup
- 1/2 cup coconut milk (chilled)
- 1/4 cup shredded coconut (unsweetened)
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Instructions
- Place cashews in a bowl. Boil water and pour over cashews. Set aside for at least 1 hour.
- Cut thin strips of paper and lie each across the bottom of a muffin tin. This will make the cheesecakes easier to remove.
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for full instruction please see : www.letseatcake.com
