Cookies ´n´ Cream Raw Cheesecake
Cookies ´n´ Cream Raw Cheesecake
The One you were looking for 
This raw cheesecake is the one if you try not to have the late-night food store visits and also try to reduce the not so healthy sweet cravings.
It is the easiest cake I have ever made – takes max 30 min, no baking involved and only needs some patience to wait before serving.
It is gluten free, refined sugar free and vegan.
It also makes a beautiful present or a culmination of a dinner party, but if you don´t want to share it´s basically a dessert meal prep for a weak :P
hardest part is to place the coconut milk to chill beforehand
This recipe is quite effortless and foolproof, but the only thing to remember is to put two things into the fridge the night before:
1. Coconut milk – put the coconut milk into the fridge so the water separates and you end up having a thick cream. The milk you choose has to be full-fat coconut milk (usually 18%).
2. Cashews – put cashews to soak. This step though can be shortened by soaking them for 1h in boiled water just before making the cake, though then it might not be considered raw if you are strict with the rules. So the night before, measure out cashew nuts into a bowl, pour water over them so all is covered and place the bowl into the fridge and let the cashews soak overnight.
I usually forget to soak my cashews, unless I really prepare my mind or have a cake making idea ready. So my tip would be – always have 1 can of coconut milk in your fridge waiting in case of emergency, cause cashews can be soaked faster too but coconut cream takes time.
Cookies ´n´ Cream Raw Cheesecake:
- Easy and Fast to make
- Fancy and Delicious
- Gluten free
- Refined sugar free
- Vegan
Cookie ´n´ Cream Raw Cake
Gluten free, refined sugar free, vegan raw cake
Servings: 12 pieces
Equipment
- food processor
Ingredients
Base
- 100 g almonds roasted
- 45 g almond flour
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch salt
- 3 Tbsp coconut oil melted
Filling
- 150 g cashews soaked overnight or 1h in boiled water
- 70 g coconut cream thick part of refrigerated 18% fat coconut milk
- 40 g coconut oil melted
- 3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- pinch of salt
- 50 g chocolate chips
Ganache
- 60 g dark chocolate
- 1 heaped Tbsp coconut cream
- 1 Tbsp melted coconut oil
- hot water to thin it out
Instructions
Base
- pulse everything in a food processor until crumbly and sticky dough forms
- press into 18 cm cape pan and refrigerate while making the filling
Filling
- place all filling ingredients besides chocolate chips into the food processor and blend until smooth
- add chocolate and stir
- pour on the base and let it sit in the fridge while making the ganache
Ganache
- Melt chocolate, coconut oil and coconut cream until nice and silky
- if necessary add hot water tsp at a time to thin it out so it is nicely spreadable
- pour the ganache on top of the cake and let it sit in the fridge for a couple of hours to harden, preferably overnight.
Notes
- I used an 18 cm diameter round cake pan but you can use what you have. Bigger mold will result in thinner layers and smaller mold the opposite
- The coconut milk has to be full fat and left in the fridge overnight so that the liquid separates and when opening the can you can separate the thicker part - cream
- Preferably the night before put the cashews to soak as well as the coconut milk into the fridge
- The almonds are roasted and without salt. You can roast raw almonds for about 5 min in 180 °C
If you try some of my recipes, I am always curious to hear your feedback!
Don´t forget to tag me on your posts on Instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
Have a sweet day!
Treats You Can Trust ;)
xoxo, LT
xoxo, LT
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I am a professional ballet dancer, yoga teacher and TCM student.
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