I think the love that I love the most about raw vegan cheesecakes is their versatility. Once you have a good reliable base recipe, the variations are indeed endless.
This combination, albeit a little unique, works so beautifully. Sweet, a little salty, aromatic spices from the base, creamy, decadent yet not too rich; it’s a winner.
Have fun with this one, I hope you love it.
STRAWBERRY MISO CHEESECAKE
1 cup dates
1 cup flaked almonds
1/2 cup sunflower seeds
1/2 cup activated buckwheat
1 teaspoon miso
2 teaspoons black tahini
1/2 cup desiccated coconut
1/2 teaspoon cardamom
2 cups soaked cashews- soaked for at least 4 hours then strained and rinsed
2 cups strawberries chopped
1/4 cup and 2 tablespoons coconut yogurt
1/2 cup maple syrup
3/4 cup coconut oil
1 tablespoon light miso
Add the base ingredients to a food processor and process until the mixture comes together. Press evenly into a cake tin and place in the fridge to set while you make the filling.
For the filling, add all ingredients to a high speed blender. Blend until completely smooth and creamy.
Pour the filling into the cake tin on top of the base and allow to refrigerate for at least 6-8 hours to set.
Garnish with fresh berries and cacao nibs to serve.