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Ackee Cheesecake on Raw Cashew Crust

Vegan ackee cheesecakes are mild in flavour yet rich and creamy. They're easy to make and require no baking.

Servings 10 servings
Author Chantal

Ingredients

For filling:

  • 1 Recipe Ackee Cheesecake Filling

For Crust:

  • 1 1/4 Cups Raw cashews
  • 7 Dates soaked briefly in boiling water
  • 2 tsps Coconut oil
  • Splash of Vanilla optional
  • Pinch Salt optional

To serve:

  • 1 Recipe "Stagga Back" Caramel

Instructions

  1. Process all crust ingredients till they come together in a "dough". If you would like a more textured crust, pulse until it just starts to hold together.
  2. Press the crust evenly into the base of 10 silicone muffin molds
  3. Scoop prepared cheesecake filling over base. Freeze until set. Demold and keep in freezer until ready to serve.
  4. To serve either set in the fridge for 10 to 15 minutes before serving or at room temperature fo about 5 minutes. How long this takes will depend on your room temperature and how hard your freezer is able to set items.
  5. Serve with caramel if desired.