Us vegans are all about the raw cheesecake right now! I see gorgeous photos from bloggers, instagrammers, and foodies of creative and mouthwatering vegan desserts that are mostly or completely raw. A lot of these desserts are cashew based because when you blend cashews with water or milk they become super rich and creamy. And obviously, it’s a lot healthier to use cashews than butter, eggs, and dairy.
When I went to the grocery store recently, they had raw cashews on sale so I decided I would try my hand at the raw cheesecake thing. I had only attempted it once before. I made blueberry cheesecake squares topped with a hard chocolate shell. It tasted delicious, but did not come out very photogenic. I decided to stick with something simple this time around. I had fresh rosemary lying around and felt like it would go well with cheesecake. It lets the decadent cheesecake flavor take center stage, with bursts of rosemary coming through every bite or so.
For the most part, I follow the general recipe that people use for raw vegan cheesecake. The main difference is that my mini cheesecakes are crustless. I didn’t have the ingredients on hand, which usually include dates and nuts. But they’re just as delicious without it! And these mini versions are the perfect serving size because these cheesecakes are rich rich rich!