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Maqui Tahini Raw Cheesecake (Free from: dairy, gluten & grains, and refined sugar)

Maqui Tahini Raw Cheesecake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4" mini cake
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert

Description

A raw, vegan cashew based cheesecake bringing together the unique flavors of tahini and berries. Gluten-free.


Ingredients

Crust:

  • ½ cup raw cashews
  • 1 soft medjool date
  • ½ tbsp coconut oil
  • ½ tbsp maple syrup
  • 1 tsp maqui berry powder

Filling Ingredients:

  • ½ cup raw cashews, pre-soaked and strained
  • 3 tbsp maple syrup (or agave)
  • 2 tbsp coconut oil, liquefied
  • 2 tbsp maqui berry powder
  • 2 tbsp water
  • 1½ tbsp tahini (use a kind that tastes good to you)
  • juice of 1 small lemon
  • 1 tsp pure vanilla extract
  • ¼ tsp raw ground vanilla bean(or another tsp extract — but ground is recommended for best flavor)
  • ¼ tsp salt

Toppings:


Instructions

  1. Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Transfer the mixture into a 4″ springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
  2. Blend all filling ingredients in a power blender until completely smooth. Pour this mixture into the pan over the crust. Smooth out the top. Decorate with toppings.
  3. Freeze for 5 hours or overnight. Thaw out a touch and enjoy! Keep leftovers frozen.