Raw Easter Cheesecake
This is a super-easy, super-delicious raw Easter cheesecake, made with raw vegan cashew sweet “cheese”, raisins and almonds crust.
Ingredients
Crust:
- 1 cup almonds raw, soaked overnight or for at least 1 hour
- 1 cup raisins soaked for 20-30 minutes
Cream:
- 1 ½ cup cashews raw, soaked overnight or for at least 1 hour
- 4 Tbsps coconut oil
- 1 Tbsp psyllium husks
- 3 Tbsps honey or any other healthy sweetener
- 1 Tbsp poppy seeds
- 2 Tbsp raisins
- ½ tsp vanilla extract
- ½ tsp rum extract
- 1 pinch salt
Instructions
- I used a 20cm diameter round-shaped form. Cover the form with plastic wrap. This way the cheesecake will be removed from the form a lot easier.
- Add almonds in the food processor. Pulse until smooth. Add raisins. Pulse until well combined.
- Add the sticky paste in your cheesecake form. Using your hands, start pressing untill the bottom and form's walls are covered.
- Add cashews in the food processor. Pulse until creamy. Add psyllium husks, coconut oil, honet, pinch of salt, vanilla and rum extracts. Process until smooth.
- Add poppy seeds, psyllium and golden raisins. Mix well using a spoon.
- Pour the cashew cream in the cheesecake form.
- Decorate the Easter cheesecake with some golden raisins.
- Let it cool in the fridge for at least an hour before serving.