Food | Homemade Vegan Cheesecake

Cheesecake is one of my favourite treats. If I would go to America, The Cheesecake Factory would be the first stop on my journey. That is how much I want to taste there cheesecakes! We all know cheesecake is not the healthiest thing in the world, so I wanted to try a vegan cheesecake for ages! Recently I bought the book Powerfood from Rens Kroes. This book has all the healthy recipes you need, including yummy smoothies, quinoa sushi, raw Oreo's en raw cheesecake. 

I was home alone and felt the urge to make this. I wanted to know what it tastes like, so there I went on my cooking journey. It is a bit of Rens and a bit of me, because I think recipes are made to be broken. I hope you enjoy this healthy, guilt-free treat!

To make two, small, vegan cheesecakes you will need:

Base

1 handful of cashew nuts

2 dates

2 apricots

A sprinkle of cranberries

A tablespoon of hempseeds

A tablespoon of flaxseeds

(In the recipe its dates and almonds, but I only could find two dates at home, so that is why I mixed the apricots and cranberries in there).

Creamy Mixture

1 handful of cashew nuts

Water

1,5 tablespoon of coconut oil

1 tablespoon of agave syrup

A pinch of sea salt

A teaspoon of vanilla essence

Topping

I picked some sugar-free strawberry jam, but you can pick everything you like!

Let’s get started!

Step 1: Let the cashews, for the creamy mixture, soak for at least one hour in a bowl with water.

Step 2: Put the other cashews, dates, apricots, cranberries, hempseeds and flaxseeds in a small blender and stir it all up until everything is cut into tiny pieces.

Step 3: Pick two small glasses, bowls, cups, whatever you like and distribute the mixture equally in the cups you chose. 

Step 4: Now it’s time to press the mixture into the cup. When you’re done just put it in the freezer and wait for the soaked cashews to be done. Or if you are smart and have done that in advance you can start on the creamy mixture!

Step 5: Scoop the soaked cashews out of the water and put them in a small mixer (I washed the one I used earlier). It doesn't matter if a bit of water comes with it. Add the coconut oil, agave syrup, sea salt and vanilla essence in the mixer and blend it all together until it’s thick and creamy.

Step 6: Put the creamy mixture on top of the base you made earlier and make sure that everything is nice distributed.

Step 7: But them in the freezer for at least 45 minutes. If you have already had them in the freezer before they should be done in 20 minutes.

Step 8: Get your treats out of the freezer and let them get on room temperature for about 5-10 minutes or if you are like me immediately dig in. Not before you put a nice layer of strawberry goodness on there and your homemade, vegan cheesecake is all done!

It doesn't taste like real cheesecake, but I do see myself eating this as a small treat. I really like the taste and the fact that it is super healthy! Definitely one of my favourite, sweet treats!