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Mini Lemon Ginger, Strawberry Lemon and Blueberry Lavender Cheesecakes (Raw, Vegan)

04/19/2017

Mini Lemon Ginger, Strawberry Lemon and Blueberry Lavender Cheesecakes (Raw, Vegan) by Plantbased Baker

Spring is in the air, and it's my absolute favorite time of year for making desserts! There are so many amazing plant-based flavors and gorgeous colors to experiment with. Plus I get to incorporate flowers, and as a big time flower lover, that's a huge plus!

With so many options, I obviously couldn’t choose just one spring dessert to make for Easter. So I went with three, combining lemon with ginger, blueberries, lavender and strawberries. I decided to turn these flavors into mini no-bake cashew based cheesecakes, because they’re simple, fun to decorate and of course, so delicious! If you haven’t tried a raw vegan cashew cheesecake yet, what are you waiting for?! They’re game changing! I was never a cheesecake fan until I started making and eating vegan cheesecakes. Now they’re a weekly staple.

Mini Lemon Ginger, Strawberry Lemon and Blueberry Lavender Cheesecakes (Raw, Vegan) by Plantbased Baker Mini Lemon Ginger, Strawberry Lemon and Blueberry Lavender Cheesecakes (Raw, Vegan) by Plantbased Baker

These Lemon Ginger, Strawberry Lemon and Blueberry Lavender cheesecakes all share the same crust and lemon cashew base, so making the three versions is super easy. And even though they share many of the same ingredients, they each have their own distinct springy flavor!

Mini Lemon Ginger, Strawberry Lemon and Blueberry Lavender Cheesecakes (Raw, Vegan) by Plantbased Baker

I sliced up each mini cheesecake into six small pieces for 18 slices total, and they were the perfect bite-sized plant-based treat for our Easter lunch! The jury is still out on which one was best. Everyone who tried them had a different opinion! I’ll just let you decide for yourself ;)

Mini Lemon Ginger, Strawberry Lemon and Blueberry Lavender Cheesecakes (Raw, Vegan)

04/19/2017

Makes: 3 4.5-inch Cheesecakes

Ingredients:

Cheesecake Crust

  • 1 cup pitted medjool dates, soaked and drained
  • ½ cup raw almonds
  • ½ cup unsweetened coconut flakes
  • ⅛ tsp. sea salt

Cheesecake Base

  • 1¼ cup raw cashews, soaked and drained
  • ¼ cup + 2 Tbsp. fresh squeezed lemon juice
  • ¼ cup maple syrup
  • 3 Tbsp. coconut oil
  • 1 tsp. pure vanilla extract
  • 1-2 tsp. water
  • ⅛ tsp. sea salt

Lemon Ginger Cheesecake

  • ½ cheesecake base
  • ½ tsp. ground ginger
  • Sprinkle of turmeric, optional

Strawberry Lemon Cheesecake

  • ¼ cheesecake base
  • ½ cup fresh diced strawberries
  • 1 tsp. maple syrup
  • 1 tsp. Miracle Reds Superfood Powder, optional

Blueberry Lavender Cheesecake

  • ¼ cheesecake base
  • ½ cup fresh blueberries
  • 1 tsp. dried lavender
  • 1 tsp. maple syrup

Toppings

  • Blueberries
  • Lemon slices
  • Strawberries
  • Blackberries
  • Fresh flowers
  • Freeze dried raspberries
  • Chia Seeds
  • Chopped unsweetened coconut flakes
  • Chopped pistachios

Directions:

For the Cheesecake Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Grease three 4.5-in spring form pans with coconut oil non-stick cooking spray and line bottoms with parchment paper.
  • Place almonds, coconut flakes and sea salt in a food processor and process into a crumble.
  • Add the dates, after soaking and draining, and blend until a sticky dough forms.
  • Divide mixture evenly between pans and press firmly into bottoms.
  • Set pans aside and clean out the food processor before preparing the cheesecake base.

For the Cheesecake Base

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the fresh lemon juice, maple syrup, coconut oil, vanilla extract and sea salt and blend until smooth. If the mixture is too thick, slowly add water until it reaches desired consistency.
  • Remove half of the cheesecake base mixture from the food processor, and separate evenly into two bowls. Set aside for later.

For the Lemon Ginger Cheesecake

  • Add the ginger and turmeric to the cheesecake base remaining in the food processor. Blend well then pour mixture into one of the spring form pans. Gently tap pan on counter to release air bubbles.
  • Cover pan and place in the freezer to set for at least 4 hours. Clean out the food processor before preparing the next cheesecake.

For the Strawberry Lemon Cheesecake

  • Add the cheesecake base from one of the set aside bowls to the food processor. Blend well with the strawberries, maple and Miracle Reds Superfood Powder.
  • Pour mixture into one of the remaining spring form pans, gently tap pan on counter to release air bubbles, then cover and place in the freezer to set for at least 4 hours.
  • Clean out the food processor before preparing the last cheesecake.

For the Blueberry Lavender Cheesecake

  • Add the cheesecake base from the last bowl to the food processor. Blend well with the blueberries, maple and dried lavender.
  • Pour mixture into the last spring form pan, gently tap pan on counter to release air bubbles, then cover and place in the freezer to set for at least 4 hours.

When ready to serve, remove cheesecakes from pans and garnish with your toppings. Store in the freezer for up to two weeks.

Notes

  • Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.

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About Me

Hi there! I’m Sara – a 25-year old marketing professional with a passion for plant-based baking on the side.

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