Raw + Mini Pink Vegan Cheesecake

Hi friends, today I’m sharing with you these Raw + Mini Pink (raspberry) Vegan Cheesecakes, a delicious vegan frozen treat so perfect for this hot august weather.

Happy August 1 btw! I don’t know whether to celebrate that my favourite summer month has sprung upon us, or to be sad that we are now entering the last month of summer before I pull out my wholly sweater and scarves again. But these raw + mini vegan cheesecakes has me forgetting this dichotomy and instead living in the now, with all feelings set aside except for pure bliss.

This vegan cheesecake recipe begins with an walnut oaty-base, followed by creamy layers of cashew and raspberry cream cheese. It is luuuuush. The flavours are exactly what you’d expect in a cheesecake: rich, creamy, smooth and perfectly balanced. Not to mention with those layers it’s so pretty to look at.  I love to make this recipe when we have guests, to  show just how delicious plant-based desserts can be. There are no compromises to be made. And although cheesecake is a little of an indulgence I like to think that these cheesecake are still a healthier choice – it’s ingredients are all-natural and unrefined. It consists of healthy fats from nuts, and best of all they are individually portioned, making it easier to avoid over-indulgence. Finally we can have our cake and eat it too! Although, this is a judge-free zone, so if you want to go in for a second cake then go for it. Let’s just say it wouldn’t be the first.

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