Who knew that a raw vegan cake can be so delicious?! It may look and sound odd at first, BUT, it takes just as delicious as the regular Oreo cheesecake. Maybe even better because it obviously is healthier and contains fewer calories/fats than the regular cheesecake. I recommend keeping the cheesecake in the freezer and serve it very cold and solid because once it comes to room temperature, the raw cheesecake starts to get mushy in texture. Unless you like that sort of thing. Happy Eating~ 🙂
Raw Vegan Cookies n' Cream Cheesecake
For the Crust:
- 2 tbsp cocoa powder or cacao powder
- 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
- 1/2 cup shredded unsweetened coconut (See nutrition link below, for substitutions)
- 1/8 tsp salt
- 1/2 cup pitted dates (8 small dates)
For the Filling:
- 1 cup raw cashews or macadamia nuts (120g)
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 3/4 cup water
- sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
- 4-6 Oreo cookies
- For Chocolate Pie Crust: Combine all ingredients in a food processor and blend. Then transfer to an 6-in baking dish. Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
- For the cookies n’ cream cheesecake: In a bowl, cover the cashews with water and let sit at least 8 hours, but no longer than 12. Drain.
- Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I don’t know that it will ever be as smooth.)
- Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into the prepared 6 inch cheesecake pan and freeze to set.
- This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving. Serves 6-8. If you want a pie deeper than the one in the photos, you can easily double the recipe.
Adapted from Chocolate Covered Katie