A fresh and invigorating no-bake cheesecake that’s dairy-free and gluten-free with just a touch of agave syrup to sweeten. Plus, it’s perfectly divided into individual portions.
Prep: 20 mins | Freeze: 3-4 hrs | Serves: 12
We are so excited to share this raw vegan cheesecake with you – it’s delightfully smooth and creamy with a slightly sweet and tart flavour. Each bite is filled with healthy fats and plant-based protein. And with only a few tablespoons of sugar, you won’t be left with that heavy feeling that typically accompanies traditional high-sugar desserts.
Blended almonds, hemp seeds and agave syrup create a perfectly crunchy base, while the creamy filling is accomplished with nourishing Almo Crème and delicately flavoured cashews. Cashews are a rich source of selenium, an essential mineral necessary for the synthesis of thyroid hormones and a healthy reproductive system.
We garnished each cheesecake with Almo Crème and a dollop of organic kumquat jam, but a rich, chunky marmalade or apricot jam will work wonders too. If you’re looking for a low-sugar option, substitute the agave syrup for liquid stevia and garnish with lemon rind instead of jam.
Either way, this showstopper dessert will impress your guests – whether they’re vegan, celiac or none of the above. It’s the perfect dinner party dessert as you can prepare the cakes ahead of time, so you can relax and mingle with your guests rather than getting hot and bothered in the kitchen. Then, simply pull them out of the fridge once everyone has made room for dessert.
Tip: Add a touch of grapefruit juice, for an extra zesty flavour.