Scrolling along my Instagram feed, I stumbled across one of my healthy and fit friends having a lemon cheesecake for breakfast, which looked absolutely divine. I wanted me some of that too! It is so good to be inspired in these ways as preparing food can easily become a routine with several go to dishes prepared over and over again (hey, we are all busy enough as it is). So she inspired me to try and make this raw, vegan version of a cheesecake.
As my husband and I were celebrating our wedding anniversary, the weekend was a perfect occasion to have cake for breakfast and this one was approved by my husband and 2 year old too. Especially serving it chilled with some fresh berries on the side, made for a taste sensation definitely worth repeating!
Makes 8 mini cheesecakes
1 cup almonds (soaked overnight)
1/2 cup dates
2 tablespoons almond milk
2 cups cashews (soaked overnight)
Juice of 1 lemon
1/2 cup coconut milk
1 tbsp honey
1/2 cup blueberries (fresh or frozen)
Honey and coconut flakes to taste
1. Make sure to soak the almonds and cashews the night before you are starting this recipe.
2. Start by lining 8 cavities in a muffin tray with parchment paper (if you do have small cake forms, even better – line those, otherwise a muffin tray does the trick just as well).
3. To make the crust, place the almonds, almond milk and dates in a food processor and blend until only very small pieces remain. This mixture should be quite sticky and come together in a ball.
4. Place large teaspoonfuls of the mixture in each lined cavity and press it down evenly.
5. Place the tray with the crusts in the fridge or freezer whilst preparing the filling.
6. To make the filling of the cakes: blend the cashews together with the coconut milk, the honey and plenty of lemon juice for a little zest. This should come together in a lovely, white and creamy mixture.
7. Spoon the filling on top of the crusts in the muffin cavities, filling each one to the top.
8. You can decorate the mini cheesecakes with berries, coconut flakes and drizzled honey. Or you can blend the blueberries with a little honey to make a puree to spread over the top. For a version that is not strictly raw, the blueberries can also be cooked down into a compote and spread over the top.
9. Cover the tray and place it in the freezer for at least 2 hours for the cheesecakes to properly set.
10. Store them in the freezer in an airtight container and take them out about a half hour before you plan to eat them. Amazing for an indulgent breakfast or snack.