About this recipe:Raw, vegan and low sugar coffee cheesecake! This recipe is wheat-free, gluten-free and egg-free! It can be enjoyed anytime of the day, even for breakfast (maybe without the chocolate).
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Method Prep:30min › Extra time:10hr › Ready in:10hr30min
Soak the cashew nuts overnight in water. Just make sure the water is covering the nuts!
Line a baking tray with baking parchment. I used a flapjack tin which is quite deep, great for making cheesecakes too!
Place the dates, almonds, oats, walnuts and salt in a food processor. Whizz together till ground rather fine, but still textured.
Place the mixture into your lined baking tray. Pop the tray into the freezer whilst you make the cheesecake layer!
Drain the water from the cashew nuts and place the nuts into a food processor, along with the maple syrup, coffee, vanilla and coconut oil. Blend until smooth, silky and creamy. There will be some texture due to the nuts but carry on blending until it's a thick and creamy paste. This will take around 5 to 8 minutes on high.
Carefully pour the cheesecake mixture onto the base layer and even out with a spoon, then pop the tray back into the freezer to set. This will take around 2 to 3 hours (it's well worth the wait).
Once the cheesecake has fully set take it out of the freezer and place onto a chopping board and slice into squares, or your desired shape. Tip: hold a large knife in hot water or over a boiling kettle. Doing this will give you a clean cut! Leave to stand at room temperature before serving.
I decorated some cheesecake squares with a drizzle of melted dark chocolate and gold leaf as a special touch but decorate as you like! I hope you enjoy this recipe!