Blueberry/vanilla smoothie bowl with homemade muesli

Pink bliss raw mini cheesecakes

Pink bliss mini raw cheesecakes

Ohh how cute are these raw mini cheesecakes?! So pink and girly! When I planned to make them I actually pictured styling them in a quite rustic way, but I somehow ended up with this cutesy wedding/babyshower’ish styling – haha not quite sure what happened! I already had the props laid out and was ready to style and shoot the cakes, but then my eye caught the very sad looking withered rose bouquet on my dining table and I just knew that I had to use the last couple of rose buds that were still pretty, before it was time to throw out the dying bouquet. I am so glad that I did, because I really love how the photos turned out. They are quite different from my usual photo style, but I think the styling and colors are really cute and it is always fun to improvise a little.

Anyways, let’s get back to the important thing here – CAKES! These pink bliss raw mini cheesecakes are a must try, they are super easy to make and require a lot less ingredients than the typical raw cheesecake recipes, they are so fresh, summery and delicious + they are healthiness, raw and vegan – what’s not to like?! :D

Make sure to check out my other raw cheesecake recipes as well:
Peanut butter/chocolate – Vanilla and chocolate – Passion fruit – Matcha/lemon/mint
Raspberry/coconut – Blueberry/vanilla

Pink bliss mini raw cheesecakes

Ingredients – 2 mini cakes:

Base:
1/2 cup (1 1/4 deciliter) almonds
1/4 cup (1/2 deciliter) oats
8 dates

Berry layer:
1 cup (2 1/2 deciliter) cashews, soaked
1/2 can coconut milk
1 + 1/4 cup (3 deciliter) mixed berries*
1/2 lime, juice and zest
3 tablespoons maple sirup

*I used a mix of raspberries, strawberries, black and red currant, blackberries and blueberries, but all kinds of berries will work – both fresh and frozen.

Pink bliss mini raw cheesecakes

Directions:

  1. Start by soaking the cashews in water for at least 3 hours or even overnight.
  2. Make the base by adding the almonds and oats to a food processor and give them a quick pulse. Add the dates and pulse again until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 9 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.
  3. To make the berry layer simply add all the ingredients to a food processor and pulse until completely smooth, this usually takes 2-5 minutes.
  4. Pour the berry layer onto of the base and place it in the freezer for at least 5 hours until it is frozen and have firmed up.
  5. Take it out of the freezer 30 minutes before serving and decorate it if you like. I decorated mine with freeze dried raspberry, raw coconut chips and rose buds, enjoy!


Note
: The cake is not supposed to be completely frozen when served, but more like a ice-cream cake or a traditional cheese cake in texture, so you might need to take it out of the fridge more than 30 minutes before serving, depending on how long you have stored it in the freezer for.

Pink bliss mini raw cheesecakes

1 Comment

  • RMAU

    Why haven’t I done this before ? I’m talking about raw cheesecake, and I suppose the reasons I haven’t made one yet now seem like silly excuses. I feel like a frickin’ kitchen magician, people. Join me.

    Siden  ·  Svar på kommentar

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Næste indlæg

Blueberry/vanilla smoothie bowl with homemade muesli