I’ve done it. I managed to make a low cal version of vegan cheesecake. Ya hear me Cashews? You got NOTHIN on me, nothin!
It was time for something cold. It was time for something with a tang. Something, fruity. It was time for some healthy fats and not too much sugar.
Mama had vegan cheesecake on the brain. She kept eye-ing her food processor and brainstorming recipes for her 200-cal limited blog. She had a tough job to accomplish. Vegan cheesecake? Delicious. Calories? It’s a fat bomb.
True story. Vegans had the amazing idea to make cheesecake with better for you cashews and coconut cream but both those things are really high in calories.
But, what if, you replaced the coconut cream with something a bit lighter? Unsweetened almond milk to the rescue! But, would it still taste like cheesecake? Well, mama had to try.
And mama did. Deee-licious. Caveat: Do not leave these in room temp for more than 10-15 minutes. They do melt. Maybe don’t bring them to a pot-luck in the summer, unless you wanna carry a mini fridge with you.
Straight into your bellies from the fridge or freezer folks. Who’s got problems with that? I didn’t think so.
Let me know if you give this recipe a try!
Vegan Raspberry Cheesecake Bars
Equipment
- food processor
Ingredients
Crust layer
- 10 graham cracker sheets (155 g) or similar crackers in equal weight, gf if desired
- 1 tbsp coconut oil (15 g) in room temp
- 2 tbsp water
Cheesecake layer
- 1 cup raw cashews (120 g) covered in water and soaked overnight
- 1 tbsp coconut oil (15 g) in room temp
- 1/4 cup maple syrup (84 g)
- 2 tbsp (nut) milk or water (30 g)
- 2 tsp lemon juice
- 1 tsp vanilla extract
Raspberry layer
- 2 cups raspberries (280 g) fresh or frozen
- 1 tbsp chia seeds (12 g)
Instructions
- From the night before, cover cashews in water and soak overnight.
- Next day, start by lining an 8×8 square dish with parchment.
- In a food processor, add graham crackers, oil, water and blend until a sticky meal is formed. Press into the prepared pan. Freeze.
- Wipe your food processor and add drained cashews. Blend, taking breaks occasionally to wipe down the sides, until the mixture is smooth and resembles ricotta.
- Add coconut oil, almond milk, maple syrup, lemon juice, vanilla extract and blend until smooth. Pour into the frozen graham cracker crust. Freeze until solid.
- Wipe your food processor and blend raspberries. Add chia seeds and let thicken for 10-20 minutes. Pour into frozen cheesecake and refreeze until solid.
- When ready to serve, remove from the freezer, let thaw a little bit and slice. Any leftovers should stay frozen or refrigerated. Enjoy cold!
Notes
- Do not leave these in room temperature for a significant period of time. Keep refrigerated or frozen and enjoy cold!