There’s something special about cheesecake. It’s a decedent dessert that cleverly combines crunchy and creamy into one opulent dish that is hard to resist. As an avid lover of all things cheesecake related, I have tried a number of different types, from baked New York style to a toffee and walnut chilled cheesecake.
But, I know traditional cheesecakes aren’t the healthiest or most nutritious of dessert choices and they also are not suitable for many who are on special diets. So I wanted to see if I could come up with an alternative, but equally delicious recipe. Yesterday I thought I would give it a go, and to my surprise my trial and error cheesecake making session was a success.
These blueberry and almond butter cheesecakes are not only delicious but they are also healthy, nutritious, raw and suitable for vegan and gluten free diets.
To make 12 mini cheesecakes
For the crust all you need is two ingredients- almonds and dates!
- 1 cup raw almonds
- 1 cup dates (pre-soaked in warm water for 10 minutes, and drained)
For the topping all you need is 5 ingredients!
- 1.5 cups of cashews (pre-soaked for 2 hours in cold water, or quick soaked in boiling water for 10 minutes, and drained)
- 1/4 cup of melted coconut oil
- 1/2 cup of coconut milk
- 1 lemon juiced (equivalent to about 1/4 cup of juice)
- 1/2 tsp of stevia (alternatively you could use 1/2 cup of agave nectar or maple syrup)
I decided to opt for almond butter and blueberry as my flavour combo and so I also added a tsp of almond butter to the filling mix and swirled 1/4 cup of blueberries into the top of the cheesecakes.
Before you start preparing the cheesecakes, get the cake tin ready. To make it easier to get the cheesecakes out of the tin I cut out strips of tin foil (you could also use parchment paper) and folded the strips length ways to make tabs that I could pull. It worked perfectly, and made it so easy to pop the little guys out of the tin without any stress!
NB. I used a Nutribullet for this recipe, but a normal quality blender would work fine.
For the crust:
- First whiz up the dates until they are in small bits and are gooey. Aim to have them looking like this:
- Next whiz up the almonds to produce a meal (leave some larger bits of almond for a crunch). Then combine the almond meal and dates together slowly in the blender to form a ball. The mixture should stick together when you press it between your fingers. If it is too sticky add some more almond meal, if too dry add more dates.
- Then pop 1 tbsp of the crust mix into each hole in the cake tin. Press down the mixture with your fingers or with a glass (if the mixture sticks put some cling film or parchment paper over the bottom of the glass).
- Put the cake tin in the freezer for at least 10 minutes to allow the bases to firm up.
For the topping:
- Put all the ingredients into your blender (cashews, lemon juice, coconut milk, coconut oil and sweetener- if you are going for the nut butter flavour also add the nut butter in now).
- Blitz until the mixture is very smooth and creamy. It should not have any lumps.
- Taste the mixture once it is smooth, and add extra sweetener or lemon juice as required.
- Next get the bases from the freezer and dollop a spoonful of the topping mixture on top of each base. Keep filling the cake tin until all of the topping mix is gone.
- If you are using blueberries (you could use crushed raspberries when in season), then swirl a few into each cheesecake.
- Pop the cheesecakes into the freezer to set for about 3-4 hours.
- To serve, remove the cheesecakes from the freezer and allow to defrost slightly for 5 minutes. Serve along side fresh fruit/ coulis, extra nut butter, coconut whipped cream or even with banana nice cream.
I enjoyed the cheesecakes on their own, with extra nut butter and one of my personal fav ways of eating them was with a side of fresh banana with yogurt, apple sauce, and toppings!