One time, I ate carrots + hummus and mini vegan cheesecakes for lunch.
Wait - that was yesterday. WAIT again. That definitely happened before, back in my freshman year of college (wow - how old am I?) when I worked at a vegan cafe in SLO. Initially, this place freaked out, to be totally honest. The ginger + kale + spirulina in pretty much every drink, the tofu and tempeh that invaded every dish, and not to mention the kombucha that practically flooded the place - YIKES. Six months later, I was Bliss Cafe's newest employee. Funny how that works, huh?
Oh, and six months after that, I was the world's newest vegan! What can I say? I grab what I want when I want it.
(*cough cough*) vegan cheesecake (*cough cough*).
So back to that first "one time" situation. It was a slow day at the cafe and after my coworker and I finished all our chores and took care of the three customers present, we couldn't think of anything better to do than to "clean out" the dessert display case. And by that, we meant "uh oh, that cheesecake has been sitting there for longer than it should, so it's probably past it's safe-to-eat date, sooooo we should get it rid of it, right?" But, of course, we couldn't just throw it out. After all, who would do such a thing to four slices of decadent, raw, vegan, chocolate mousse "cheese"cake when two empty stomachs are offering such comforting, welcoming homes?
COME TO MAMAAAAA.
An almost exact replica of that situation happened during the recipe-testing process for these mini "cheese"cakes, too. I'm kind of - wait, definitely - a creature of habit. Again, what can I say? I grab what I want when I want it.
The recipe-testing process is probably my favorite thing to do on any day that ends in "day". Dude, I get to taste everything I make and critique myself and keep tasting and trying and testing and tasting again. And all the while, I'm in my z o n e. My parents and my roommates know that - the minute I tie my apron knot, it's game time.
It's friggin' raw vegan cheesecake time.
Here's how I switched things up a bit from the typical "cheese"cake:
- GoMacro Protein Paradise bars as a crust - yes, they can do that! Oh, and they've been certified organic, vegan, and raw. BUH-BAM.
- NuttZo Chocolate Power Fuel as the chocolate swirl - it's their newest line, it's killer, it's pretty much the peanut-butter-equivalent of my best friend. It's chocolatey to satisfy even the deepest, darkest chocolate craving and made with Eating Evolved chocolate!
I didn't hog these all to myself, though. Dad was willing to taste, which surprised me, considering he is one of the PICKIEST dessert eaters I've ever known. Twenty one years of being a "daddy's girl" and I still can't remember what he does and doesn't like. Nonetheless, he seemed to sorta-kinda like these! WOOOOO! I always consider pleasing dad's tastebuds with my vegan goodies quite an accomplishment.
Hopefully I can please yours, too! Are you as picky as my dad? If you are and my "cheese"cakes pleased you, too, do a girl a favor and let me know - a little confidence boost never hurt anyone :)
Makes 6 mini "cheese"cakes:
For the crust:
4 GoMacro Protein Paradise bars
3 dates, soaked (4-6 hours or 1 hour in boiling water)
For the "cheese"cake:
1 cup cashews, soaked (4-6 hours or 1 hour in boiling water)
3 tbsp. maple syrup
2-3 tbsp. fresh lemon juice
1 tsp. sea salt
1 tsp. vanilla extract (optional, for extra flavor)
1/3 cup non-dairy milk (homemade recipe here)
NuttZo Chocolate Power Fuel
- Drain the soaked cashews and toss into a high-powered blender with maple syrup, lemon juice, sea salt, and vanilla extract (if using). Blend on high until smooth and thick, then slowly add in the non-dairy milk and blend again until smooth. Pour into a bowl and set aside.
- Rinse the blender and add in the GoMacro bars and the dates. Pulse to break up the bars until no chunks remain. Scoop spoonfuls of the bar mixture into each individual muffin tin and press firmly into the bottom. Divide evenly among six cups and pour the "cheese"cake mixture on top of each.
- Finally, top each cup with about a teaspoon of NuttZo and swirl using a toothpick.
- Freeze at least two hours, or until firm. Let them thaw slightly (about 2 minutes at room temp.) before serving, and store leftovers in the freezer for up to two weeks.
I would love your feedback on this recipe! Did you make it? Take a pic and tag me on IG, send me an email, and/or leave a comment below. Thanks for reading!