For so long I have wanted to have a go at making a vegan cheesecake. The only thing that has prompted me to do so is moving home to Bradford, where these kind of desserts are pretty much unheard of. Which means I have to try and perfect making my own.
What has always put me off it the super-long list of ingredients for these cheesecakes. Admittedly, this list is longer than my usual recipes, but you actually only need 10 ingredients in total. All of them can be bought in a supermarket, or if you have a small “Express Supermarket” between that and Holland & Barratt’s (I got my cashews from the H&B’s fruit and nut ‘Pick N Mix’ section as it worked out slightly cheaper). These cheesecakes also don’t take that long to make, and are not difficult in the slightest. The longest thing you have to do is wait for your nuts to soak, and then chill everything.
Ingredients (makes 10 cheesecake cups)
For the base
- 8 dates, soaked for 10 minutes in freshly boiled water
- 1 cup oats
- Pinch of salt
- OPTIONAL: pinch of cinnamon
For the filling
- 140g cashew nuts, soaked for 1 hour in freshly boiled water
- 2tbsp coconut oil, melted
- 3tsp vanilla essence
- 1/4 cup tightly packed frozen raspberries
- 2tbsp maple syrup
- 1tbsp unsweetened almond milk
For the jam layer
- 1/2 cup tightly packed frozen raspberries
- 1.5tbsp chia seeds
- 1.5tbsp unsweetened almond milk
- Start with the base. Use a food processor to blitz the ingredients for the base together, until a dough forms. Divide this up, press into silicone muffin cases, and set to one side.
- Having soaked the cashew nuts, drain them and place into the food processor. Add in all other ingredients for the filling, excluding the raspberries. This can take a while, but blend until everything is creamy looking. Remove 1/3 of the mixture from the food processor and set to one side. Divide the remaining mixture between the silicone moulds, smoothing over.
- Take the 1/3 of the mixture you set to one side and return to the food processor. Add in the 1/4 cup frozen raspberries, blending until smooth and light pink in colour. Add to the moulds, again smoothing over the top.
- Final step: take the ingredients for the “jam”. Place the raspberries into a microwavable dish and heat in bursts until they are easily mashed. Place into the food processor, and add in the chia seeds and almond milk. Blend until everything is mixed well. Spoon over the cheesecake cups, spreading to the edges.
- Place the cups into the fridge overnight to set. Alternatively, place into the freezer for approximately 15-20 minutes, until they can be turned out of the cups. Enjoy!