The best mini cheesecake recipe is here. They are adorable, divine, and raw.
Have you ever tried to cook a raw cheesecake? I am a big fan of raw cakes. So I want to share with you my recipe for these delicious mini cheesecakes.
The base is amazingly tasty thanks to the almonds and pecans (I am in love with pecan nuts) and the filling is so fresh and lemony. The “cheese” or filling is made with soaked cashews, lemon, almond milk, maple syrup, and nutritional yeast. You can even skip the maple syrup, this depends if you like it sweet. Once it is done, you freeze them for at least 3 hours. Whenever you want to serve them, you take them out of the freezer and you can let them sit for few minutes before serving.
These mini raw cheesecakes are a perfect combination for the whole family and it is raw. Raw dessert means that it’s free from processed food and the ingredients here are super beneficial for health.
The nutritional yeast flakes will add a deliciously creamy, cheesy and nutty taste to this succulent dessert. Nowadays you can find it easily at the grocery store or at your organic shop. Nutritional yeast flakes are beneficial as they help to regulate blood sugar (amongst other things).
The mini cheesecake recipe is a must. I know that cooking raw dessert might feel challenging, but it is not. All you need to do is to soak your cashews first. You have 2 options : (1) for a few hours in boiled water or (2) overnight in room-temperature water. The rest of the recipe is mainly about mixing all the ingredients, which takes less than 30 minutes.
Ah, and about topping?
I use to top it with seasonal fruits like cherries with some pecan nuts, crushed into pieces. And finally, I grate some zest on top. Perfect final touch. These mini raw cheesecakes are so delicious.
The reality is that this topping and the sweet crust combined with the lemony cashew layer are an appealing combination for your palate and it’s a healthy and plant-rich dessert.
Can we make a big cake instead of 6 mini cheesecakes ?
Yes, yes and yes !
In this recipe, I’ve divided the mixture into 6 mini cakes. And it works perfectly for 1 small cake too (small springform pan).
But for a regular round size cake (22 cm diameter), I simply double the ingredients. 1 cup almonds, 1 cup pecans, 4 dates, 2 tablespoons almond milk and 2 tablespoons maple syrup for the base. 3 cups soaked cashews, 1/2 cup maple syrup, 1 lemon, 6 tablespoons almond milk, 3 teaspoons nutritional yeast, fruits for topping. And I always use in this case a springform pan and I line the bottom only.
It is as simple as that.
If you fancy to try to cook at home another raw dessert, look for our raw chocolate truffles. Another great recipe with a lot of crunchiness is our oat bars. The delicious bars are raw too.
Top Tip
Dates are savory treats ! Did you know that they are a good source of vitamins and minerals?
It seems that they help for healthy bones, intestinal disorders, … High in natural sugar, they are a great energy booster. I enjoy them so much when I crave for something sweet !
There are different types in the region, and don’t hesitate to try them out. Try to find NATURAL dates, with no sweetener added ! Medjool dates are the most famous, but you have many more of them. The best are the dry fresh dates (vs. dried dates). They are very soft and easy to use for baking.
My favorite (because of their caramel taste and softness, and because they are much cheaper) are the sukkari dates, that you can find easily in Bahrain.
Healthy adorable mini cheesecakes and…
Scrumptious, sweet – lemony, success story at home and so cute !
If you make the best mini cheesecake
If you make the mini cheesecakes, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
THE BEST MINI CHEESECAKE RECIPE
INGREDIENTS
BASE
- ½ cup almonds
- ½ cup pecans - + extra for topping
- 2 dates, pitted
- 1 Tbsp almond milk - or any other nut milk
- 1 Tbsp maple syrup - (optional)
FILLING
- 1 ½ cups cashews - soaked for at least 4 hours in hot water or overnight
- ¼ cup maple syrup or any other natural sweetener
- 4 Tbsp squeezed lemon (approx. 1 lemon)
- 3 Tbsp almond milk - or any other nut milk
- 1 Tbsp nutritional yeast flakes
- Few cherries and pecan for topping
INSTRUCTIONS
BASE
- In a food processor, pulse first almonds and pecans for 60 seconds. Add the dates, nut milk, and maple syrup. Pulse again to a smooth and thick paste. If needed, scrape the side of the food processor and continue to pulse (2-3 times).
- Use a 6 slots baking pan. To pop the cakes out easily once frozen, cut 6 large stripes (1,5cm x 10cm) of parchment paper and lay them in each slot of the baking pan.
- Place in each slot 1-2 Tbsp of the base and press firmly with the back of a spoon. Then press again using your fingers to make it approximately flat. And place it in the freezer.
FILLING
- In the meantime, drain and rinse cashews (that have been soaked overnight or at least 4 hours).
- Place cashews, maple syrup, squeezed lemon, almond milk and nutritional yeast in a high speed blender and blend until smooth and creamy.
- Pour the filling over each base. Top with cherries and crushed pecan. Transfer to the freezer for at least 3 hours or overnight.
- Wait for 2-3 minutes before you remove the mini cheesecakes from the mold (pulling the stripes) and enjoy. They might be a bit hard at the beginning but I like to eat them semi-hard (they defrost easily so don't wait too long before eating them).
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