Easiest Way to Prepare Any-night-of-the-week Raw Vegan Berry Cheesecake

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Before you jump to Raw Vegan Berry Cheesecake recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Option.

I am certain you’ve heard that you should be eating an apple a day but did you ever ask yourself why this is actually important? Many people have lived with this philosophy for many years, and they also pass this on to their children. This idea is known all over the world and individuals just take it as fact without knowing if this is actually true. In this post we are going to be looking at apples to see if they really are a food which will help to keep you healthy.

You have always been told to be certain that you are eating your fruits and vegetables so you get your vitamins, but apples have always been at the top of the list. Well lets take a look at the vitamins and minerals that you can find in just one apple. Apples contain, manganese, phosphorus and calcium and all tend to be good for your health, but there will also be many more healthy minerals in apples. And you’ll even discover vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.

So what can all these vitamins and minerals do for the actual health of your system. As I am confident you know, research is being carried out all the time and there have been studies that have been done that show that apples can reduce some cancer risks. By eating apples it is possible to reduce your chances of getting breast or lung cancer. I’m not sure about you but when I read that I went out and purchased a whole bag of apples.

All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to raw vegan berry cheesecake recipe. You can have raw vegan berry cheesecake using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Raw Vegan Berry Cheesecake:

  1. Take of Crust.
  2. Take 1 cup of packed pitted Medjool dates.
  3. Use 1 cup of raw walnuts (can also use almonds).
  4. Prepare 2 teaspoons of maca powder (optional–adds a nice malty flavor).
  5. You need of Filling.
  6. Prepare 1 1/2 cups of raw cashews (quick-soak by covering the cashews with boiling hot water, soak uncovered for 30 minutes, then drain).
  7. You need 1 of large lemon, juiced.
  8. Get 1/3 cup of coconut oil, melted.
  9. Get 1/2 cup of maple syrup.
  10. Prepare 2/3 cup of full-fat coconut milk or coconut cream.
  11. Provide 3/4 cup of raspberries.
  12. Use 1 teaspoon of hibiscus powder (optional–makes a brilliant pink color).
  13. Use 3/4 cup of blueberries.
  14. Get 2 teaspoon of blue butterfly pea flower powder (optional–makes a vibrant blue color).
  15. You need 3/4 cup of blackberries.

Instructions to make Raw Vegan Berry Cheesecake:

  1. If using springform pans: Wrap one 9-inch or 4 4-inch springform pans with 1-2 layers of aluminum foil, covering the bottom and the sides. Lightly coat the bottoms and sides with coconut oil. Cut a circle of parchment paper for the bottom of the pan. Place about ½ cup of the crust mixture in each the 4” pans (or all of it for the 9” pan) and pack down tightly with the bottom of a glass or back of a spoon (the glass works best). Place in the freezer to firm up while you make the filling..
  2. If using cupcake tins: Line cupcake tins with parchment paper. Press paper down into the tin using a small measuring cup or the bottom of a glass. Place about 2 tablespoons of the crust mixture in the parchment paper “cups” and pack down tightly with the bottom of a measuring cup, the bottom of a glass, or back of a spoon. Place in the freezer to firm up while you make the filling..
  3. To make the crust: • Add dates to a food processor or blender until it turns into paste and forms into a ball. Remove and set aside. • Next, blend the walnuts into a coarse meal. Add dates and maca (if using) to the nut meal and blend until a chunky dough forms, which holds together when you squeeze it between your fingers.**.
  4. Add all filling ingredients, except berries, hibiscus powder, and blue butterfly pea flower powder, to a blender and mix until very smooth. I had to blend it for a while in my regular blender, but if you have a Vitamix, this part of the process should go quickly. If the mixture doesn’t look completely smooth, you can add a bit more coconut milk..
  5. Set aside two cups of the filling..
  6. Add the raspberries and hibiscus (if using) to the filling that remains in the blender. Blend until the color is uniform..
  7. Divide the raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling..
  8. Place 1 cup of filling in the blender and add the blueberries and blue butterfly pea powder (if using). Blend until the color is uniform..
  9. Divide the blueberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling..
  10. Place the remaining cup of filling in the blender and add the black raspberries. Blend until the color is uniform..
  11. Divide the black raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling..
  12. Freeze until firm..
  13. Remove from freezer, and pop the cakes out of the tins or pans and place on plates. Allow to sit at room temperature before serving – 10 minutes for cupcakes, 20 minutes for 4” or 9” cakes. Make sure they don’t sit too long or they will get mushy..
  14. The cakes, if removed from the tins or pans and placed in an airtight container, will keep in the refrigerator for 2-3 days, or the freezer for up to 2 weeks..

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