Raw Blueberry Cheesecakes
I'm an expert at finding good excuses to eat cake even when I've been testing a chocolate cupcake recipe the day before and ate several spoonfuls of raw batter (psst, they were vegan so no worries!). Well, turns out january flew by and Valentine's Day is right around the corner so that means I must create a special recipe, though I don't celebrate that day because: one, I'm single, and two, I'm so un-romantic!!! Hmmm...maybe that's the cause for reason one. Oops, sorry guys!
So last year I didn't have time to prepare a V-Day recipe but last weekend I miraculously managed to find some spare time and prepared these utterly delicious raw blueberry mini-cheesecakes. Wether you celebrate that day or not you must give this recipe a try! These are so good, they have the perfect balance between sweet and tangy plus that mousse-like texture is to die for, and what about that beautitul purple color? No need for artificial colorings here, the little but mighty blueberries do all the magic.
Since they are individual cheesecakes you won't need to wait a lot for them to freeze so they can be made and served in one day as long as your cashews have been soaked long enough to puff up and get softer.
I got the inspiration for this recipe from my very own raw orange chocolate cake, which is always a success whenever I bring it at family gatherings or parties. ;-)
Happy Valentine's Day!
Raw Blueberry Cheesecakes
(yield: 12 mini-cheesecakes)
Ingredients
- Crust:
1 1/2 cups raw blanched almonds.
1/2 cup pitted dates.
2 tablespoons raw agave syrup.
1 tablespoon lucuma powder.
Pinch of salt.
1 1/2 cups raw blanched almonds.
1/2 cup pitted dates.
2 tablespoons raw agave syrup.
1 tablespoon lucuma powder.
Pinch of salt.
- Blueberry filling:
1 cup raw macadamia nuts.
1 cup raw cashews.
1 1/3 cups frozen blueberries, plus a small bunch.
1/3 cup raw coconut oil, solid.
1/2 cup pure maple syrup.
1 tablespoon lemon juice.
2 drops organic lemon essential oil.
1/2 teaspoon açaí powder (optional).
1 cup raw macadamia nuts.
1 cup raw cashews.
1 1/3 cups frozen blueberries, plus a small bunch.
1/3 cup raw coconut oil, solid.
1/2 cup pure maple syrup.
1 tablespoon lemon juice.
2 drops organic lemon essential oil.
1/2 teaspoon açaí powder (optional).
- Toppings:
Fresh or frozen blueberries.
Raw cacao nibs.
Shredded coconut.
Notes:
- I used a silicone mold with heart-shaped cavities, depending on the size of your cupcake pan you will get a few more or less mini-cheesecakes. I'm not a big fan of silicone pans but they make the unmolding so much easier.
- I recommend to use a powerful food processor to make this recipe, or a high-speed blender.
- It may sound obvious but all the nuts used in this recipe must be unsalted and (of course) raw.
Directions
Soak cashews and macadamia nuts overnight with a pinch of salt or if you don't have enough time soak them in warm water for at least 1 hour or until they become tender and puffed up. Don't forget to drain the nuts very well before getting started with the recipe.
- For the crust:
Reserve a small bunch of the almonds and set aside. Place all the ingredients of the crust inside your food processor and process until a sticky dough forms then add in the reserved almonds and pulse briefly to slightly break them down.
Scoop about 1 1/2 tablespoon of dough for each cheesecake and press it down firmly into the cavities using your fingers or the back of a small spoon to even out. Set in the freezer.
- For the blueberry filling:
Place all the ingredients inside the bowl of your food processor or high-speed blender and process until the mixture looks creamy, taste and check if it has a smooth texture. You might need to stop and scrape down the sides of the bowl with a silicone spatula a few times; make sure you push down all the remaining small bits of nuts. If the mixture has a gritty texture you should process a bit more until it reaches an almost mousse-like consistency.
Keep blending until it's completely smooth (remember, we don't want a grainy texture).
Fill each cupcake cavity with half the mixture, add in two or three whole blueberries per cavity and fill with more mixture until all the cavities are full. Transfer back to the freezer and let the cheesecakes set for a couple hours approximately.
Once the cakes have haredened gently unmold and decorate with blueberries, cacao nibs and grated coconut.
Store the mini-cheesecakes in the fridge or in the freezer if you don't plan to serve them all at once.
To fully enjoy the creamy texture of these cakes let them thaw at room temperature 30 minutes approximately before serving.
Fresh or frozen blueberries.
Raw cacao nibs.
Shredded coconut.
Notes:
- I used a silicone mold with heart-shaped cavities, depending on the size of your cupcake pan you will get a few more or less mini-cheesecakes. I'm not a big fan of silicone pans but they make the unmolding so much easier.
- I recommend to use a powerful food processor to make this recipe, or a high-speed blender.
- It may sound obvious but all the nuts used in this recipe must be unsalted and (of course) raw.
Directions
Soak cashews and macadamia nuts overnight with a pinch of salt or if you don't have enough time soak them in warm water for at least 1 hour or until they become tender and puffed up. Don't forget to drain the nuts very well before getting started with the recipe.
- For the crust:
Reserve a small bunch of the almonds and set aside. Place all the ingredients of the crust inside your food processor and process until a sticky dough forms then add in the reserved almonds and pulse briefly to slightly break them down.
Scoop about 1 1/2 tablespoon of dough for each cheesecake and press it down firmly into the cavities using your fingers or the back of a small spoon to even out. Set in the freezer.
- For the blueberry filling:
Place all the ingredients inside the bowl of your food processor or high-speed blender and process until the mixture looks creamy, taste and check if it has a smooth texture. You might need to stop and scrape down the sides of the bowl with a silicone spatula a few times; make sure you push down all the remaining small bits of nuts. If the mixture has a gritty texture you should process a bit more until it reaches an almost mousse-like consistency.
Keep blending until it's completely smooth (remember, we don't want a grainy texture).
Fill each cupcake cavity with half the mixture, add in two or three whole blueberries per cavity and fill with more mixture until all the cavities are full. Transfer back to the freezer and let the cheesecakes set for a couple hours approximately.
Once the cakes have haredened gently unmold and decorate with blueberries, cacao nibs and grated coconut.
Store the mini-cheesecakes in the fridge or in the freezer if you don't plan to serve them all at once.
To fully enjoy the creamy texture of these cakes let them thaw at room temperature 30 minutes approximately before serving.
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