Let me just start by saying these are so so good! This was my first venture into making something I would class as ‘gourmet’ raw food and I was surprised at how easy it was. I took inspiration from various recipes, putting my own spin on them to create these Raw Cookies and Cream Cheesecakes:

Laura’s Cookies and Cream Raw Cheesecakes (vegan, makes 4 tartlets plus 4 cupcake sized or should make one large cheesecake)

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Cheesecake base

  • 1 cup almonds
  • 1 cup juicy pitted dates
  • 1/4 tsp. of salt
  • 1 1/2 tbsp. raw cacao powder (or could use cocoa powder)

Cashew Cookies and Cream topping:

  • 2 Cups of raw cashews, soaked for at least 4 hours
  • 6 tsp. agave syrup
  • 1 1/2 tsp. coconut oil
  • 1 1/2 tsp. vanilla extract
  • 1 cup water (you may need more or less depending on how long the cashews have been soaked)
  • 3 tbsp. cacao nibs

Begin by making the cheesecake base. Process your almonds until they are roughly chopped: 

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Then add your dates, salt and cacao powder. Continue to process for a couple of minutes until the mixture starts to clump together like this: 

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Take small balls of the mixture and press into the base of your cheesecake containers. I used 4 tartlet tins with removable bases and 4 silicon cupcake liners for mini cupcakes. You want the base to be about half a centimetre thick (FYI you can totally use the base mix on its own to make your own Nakd /Lara style bars or balls)

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Pop the tartlets into the freezer for the base to firm up. Start making your cashew filling! Add the cashews, agave, vanilla essence and coconut oil to the food processor and process, stopping to scrape the sides down. Slowly add the water until you achieve a smooth creamy consistency. Add your cacao nibs:

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Then pulse the mixture so that the cacao nibs are chopped and distributed through the cream: 

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That pic totally reminds me of a McDonalds McFlurry! Get your tartlets from the freezer and fill them to to the top with the cashew cookies and cream filling:

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Place back in the freezer for at least 2 hours to firm up. Remove from freezer at least 15 minutes before serving. Enjoy!

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I called these cookies and cream cheesecakes as the flavour and appearance really reminded me of oreo cupcakes! These just taste wonderful and so decadent. The base is chewy and sweet and the topping creamy and rich. The size of the tartlets are perfect for an indulgent treat and the ‘cupcake’ size ones for a mini dessert any day of the week. You could take the recipe further by playing with additional ingredients such as fruit, a cherry topping on this would taste amazing!

Have you ever tried a raw dessert like this? Are you a fan of raw desserts?