Welcome to a burst of flavour that tastes like it can't possibly be healthy but is! This healthy vegan dessert recipe will quickly become one of your classic "go-tos!" As a fellow cheesecake lover, I encourage you to try this recipe TODAY! Not only is it very healthy it's just as easy to whip up as any original cheesecake recipe. Unlike the classic cheesecake (which I still love by the way,) you won't be flooded with tons of added sugar or highly processed ingredients. Most importantly, every ingredient is raw, making this recipe packed with nutrients.
Have these with your tea or coffee or as a lovely finisher to a weekend brunch!
Before you even start, make sure you have soaked those cashews overnight. Once you have, the next step is to combine all cheesecake crust ingredients in a food processor (you can also crush by hand if you prefer a flakier crust.)
Next, spoon crust into bottom of cupcake liners. Leave about 50% to 75% of the liner free for your cheesecake filling.
Now, blend all cheesecake filling ingredients in the food processor until a creamy paste forms. Spoon filling into cupcake liners on top of cheesecake crust.
Finally, pop cheesecake pieces into the freezer and set a timer for 25 to 30 minutes. When timer goes off, remove cheesecake from the freezer and leave to defrost slightly so that you can easily bite into them. Aproveite!