Strawberry Cheesecake Squares
It's the hottest time of the year just about everywhere right now, and Southern California is no exception. In fact, most Angelinos will tell you that the past month has included some weird very june-gloom-esque weather. Lots of cloudy, humid mornings leading to sunny, hot afternoons. Basically, every afternoon becomes an excuse for me to run to the grocery store and pick up a pint of DF Mavens Mint Chip (my latest obsession) Ice Cream and then come home and eat it all, justifying that without it, I would be a puddle! The problem? I still kind of puddle out around 3 pm when the heat reaches its peak, but I've also eaten 600 calories worth of ice cream and my daily allotment of sugar. Whoops! This week I'm giving up the ice cream and packed the freezer with these sweet, low sugar Strawberry Cheesecake Squares. They're just the right amount of sweet on top of a chewy date-oat-nut crust, and make the perfect afternoon cool-down treat or late-night snack. They're packed full of good fats from the nuts and coconut milk, and are a nice break from a traditional round cheesecake. Easier to serve + share! Plus, when it's as hot as it has been here lately, you only want to have to pull out a piece at a time because, you know, MELTING. As you can see as proof above (well, and below), things got a bit melty under photography lights in the hot hot afternoon, but it still tastes amazing. If its that hot, keep them in the freezer until ready to serve. Otherwise, you can soften them a bit in the fridge, but since coconut milk/cream is so melty, the cooler the better for these babies. Let's eat!
INGREDIENTS:
Crust 1½ cups cashews 1½ cups oats 1 cup pitted dates 6 tablespoons melted coconut oil Cheesecake 4 heaping cups strawberries, green tops removed 1 - 14 oz. can coconut cream OR 2 cans coconut milk, refrigerated overnight + liquid drained 1 teaspoon vanilla ½ cup melted coconut oil 2-4 tablespoons maple syrup OR agave nectar DIRECTIONS: Crust Soak cashews in warm water for at least one hour. Blend all ingredients together in a food processor or high speed blender. Grease or line a 9x9 inch glass baking dish. Press date & nut mixture into the bottom of the baking dish. Refrigerate or freeze to set coconut oil, about one hour. Cheesecake Blend strawberries, coconut cream, vanilla, coconut oil and maple syrup in a high speed blender until completely combined. Remove crust-filled baking dish from the fridge and fill evenly with the cheesecake mixture. Cover + place in the freezer or fridge to set for at least 3 hours or overnight. When ready, remove from the fridge, cut with a large knife into 12 even squares, and plate. Sprinkle with crushed cashews, fresh strawberries, and a bit of coconut whipped cream, if you like. Since coconut cream can get melty in the heat (like in some of the photos above!), this dessert is best left in the fridge or freezer until you are ready to eat it. It lasts indefinitely covered in the freezer, and makes 12 medium-sized or 15 small cheesecake squares. Enjoy! 
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Strawberry Cheesecake Smoothie
While most people are starting this easter morning with pancakes, baked goods, and sweet treats- we're starting slow. We need to pace ourselves because this afternoon I'M GOING TO EAT SO MUCH CANDY. I can't help myself. Luckily, I've got a protein powder like Sunwarrior's Warrior Blend protein to help me start the day in a much more balanced + healthy place. Sunwarrior protein is amazing. It's got a great, rich, sweet flavor and isn't the least bit chalky (and you can buy it HERE). The Warrior Blend has a whopping 19 grams of protein per serving (about 40% of your daily need!) and ZERO sugar. Sun warrior is formulated to be easily digestible and is made of things like pea, hemp seed, cranberry and coconut oil- you know, REAL food! It has a complete amino acid profile (meaning all of 'em) and has extra lysine and leucine, which can be lacking in plant-based proteins. And, as you can see from the photo, it's free of soy, gluten, GMO's, and crappy fillers like sugar. Its a plant-based win, for sure. Plus, if you're into it, Sunwarrior also sells things like sprouted barley, fluvial acid, immunity shields and other plant-based proteins too. Basically everything you need to make sure your active body is performing at its very best! This protein powder gives this smoothie a rich, creamy taste- hence the 'cheesecake' part of the title. The addition of more cashews adds a bit of fullness and more protein to the smoothie, while the strawberries and granola 'crust' keep it light and sweet...like having dessert for breakfast! Now grab those easter baskets, start filling 'em with goodies, and lets eat!
INGREDIENTS:
1 scoop OR individual packet of Sunwarrior Vanilla Protein powder 1 cup fresh strawberries 1/2 cup raw cashews 3 medjool dates, pits removed 12 oz. non-dairy milk (we like coconut!) 1 cup ice granola, for garnish (optional) DIRECTIONS: Blend all ingredients in a high speed blender until smooth. Top with a bit of granola (its like the 'crust' of the cheesecake!) and serve in two small glasses- or one big one. Enjoy!
Mini Key Lime Cheesecakes
Its (almost) SUMMERTIME and I've been craving guilt-free goodies. Nothing taste more like summer to me than a giant slice of key lime pie and a margarita, and today, I'm going to do just that. One mini-cheesecake, one stiff drink, a beach towel, and a book. Anyone care to join me?
These cheesecakes are so easy to whip up they'll have you feeling like you really ARE on summer vacation already. And maybe you are! In that case, have two margaritas. This recipe is broken up into several 'set it & forget it' steps, followed by a large serving of DELICIOUS. You're gonna love the creamy, zesty lime flavor, accented by a sprinkle of coarse sea salt and the chewy, sweet, date & nut crust. Perfect for sharing, summer sized-portions, and adorable snacking. Can also be made in cake pan-size, if you prefer. Either way, I'll see you at the beach. Enjoy!
Ingredients:
Crust: 1/2 cup pitted dates 1 1/2 cup nuts (I used almonds and cashews) 3 tablespoons melted coconut oil Cheesecake: 3 cups soaked cashews 3/4 cup freshly squeezed key lime juice 2/3 cup agave nectar or maple syrup 3/4 cup melted coconut oil 1 teaspoon sea salt 1 teaspoon vanilla extract 1 key lime, zested (about 1 teaspoon) sprinkle of coarse sea salt, for garnish Directions: Crust: Blend all ingredients together in a food processor or high speed blender. Grease or line 4-6 ramekins or tart dishes OR 1 9-inch spring form pan. Press date & nut mixture into bottom of ramekins or pan. Refrigerate or freeze to set coconut oil, about one hour. Cheesecake: Soak cashews in warm water for at least one hour. Blend cashews, lime juice, agave, coconut oil, salt, vanilla, and lime zest in a food processor or high speed blender until completely combined. Remove ramekins or cake pan from the fridge and fill to the top with key lime mixture. Put in the freezer or fridge to set for at least 3 hours before serving (or just eat it- it might not keep its shape as well but it'll still taste delicious). When ready, remove from the fridge and plate. Sprinkle with coarse sea salt and a lime wedge to garnish. Serve, and enjoy! Great topped with coconut whipped cream or all by itself. Last indefinitely covered in the freezer and at least 1 week in the fridge. Makes 4-6 small ramekins or tarts OR one 9-in cake pan worth of cheesecake.
Orange Chocolate Cheesecake
Valentine's Day is tomorrow, can you believe it?!
It snuck up on me this year. I've been busy; a full-time job, spring cleaning, writing recipes, and training for my half marathon in May...I rarely even know what day of the week it is. But tomorrow is Valentine's Day. And I love my Valentine. And he loves cheesecake.
When we first started dating, before either of us had gone vegan, cheesecake was one of his favorite desserts. Now that we're vegan, we have long learned the wonders of raw cashews. Cheese, milk, cream- all easily substituted by cashews. So when we make cheesecakes, we usually just follow one of our other recipes for lemon lavender cheesecake or chocolate chip cheesecake. But this is our fourth Valentine's Day, and I really wanted to make him something extra-specially delicious.
So I started raiding the cabinets. I came out with a half bottle of orange extract and lot of cocoa powder. So I got to work. And when it was done? I was so proud of myself. It was creamy, rich, decadent...a perfect sweet treat for my handsome valentine.
Ingredients:
for the crust: 1/2 cup pitted dates 1 1/2 cups raw almonds 3 tablespoons melted coconut oil (use double boiler method to keep it raw) for the cheesecake: 3 cups soaked cashews 3/4 cup orange juice 2/3 cup agave 1/4 cup cocoa powder 1 teaspoon salt 1 teaspoon orange extract 3/4 cup melted coconut oil 1/4 cup grated dark chocolate as garnish, optional
Instructions:
for the crust: Blend all ingredients together in a food processor or strong blender. I use my Vitamix and it works like a charm everytime. You want the nuts and dates to the consistency of a sort of chunky, less malleable cookie dough. Scoop mixture into a 9" springform pan (the easiest way) or line a cake or pie tin with waxed paper (less easy) and scoop it into that. Press the mixture into the sides and bottom of pan. Freeze to set, at least one hour or more.
for the cheesecake:
After your cashews have soaked for at least an hour, throw them in your Vitamix, other blender or food processor. Add the freshly squeezed orange juice, agave, cocoa powder, salt, orange extract and coconut oil. Blend on high for about a minute, more if your machine needs it. The consistency will be that of a thick pudding, whipped and mostly pourable. Remove the crust from the freezer and pour cheesecake filling on top, tapping the pan several times on the counter to level the filling completely flat. Place the assembled cheesecake back in the freezer or in the refrigerator, at least 3 hours to set completely. Placing it in the freezer will result in a firmer, more ice cream like texture. Placing it in the fridge will leave it much softer and more like a custard. Once the cheesecake has set, remove it from the fridge/ freezer and top around outer edge (or anywhere you like really) with grated chocolate. Slice, serve & enjoy. Happy Valentine's Day!
Berry Cheesecake Cobbler
How often do you crave sweets? For me, its almost everyday. I think my body has unrealistic expectations of how much sugar I should be ingesting. Then again, it probably only has those expectations because I indulge whenever the craving hits.
I was in need of a seriously yummy treat the other morning, and I came up with this. Its a beautiful (or just yummy) mix of fresh fruit, a cream cheese filling, and a rolled oat crust. Perfect for dessert around a bonfire or as a final course for your Graduation party!
Ingredients:
1/2 cup vegetable shortening 1/2 cup brown sugar 1 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup rolled oats 1 container tofutti 'better than cream cheese' 1/4 cup powdered sugar 2 tablespoons cornstarch 1/2 cup pure maple syrup 1 1/2 cups mixed berries (feel free to use just one kind of berry if its all you've got) 1/2-1 cup mixed berries (for topping)
Directions:
Preheat oven to 350 degrees. [We used a 4 cup pyrex container, but we would recommend using any glass baking pan smaller than 9 in. long. You want plenty of room to layer your ingredients, but not so much that you can't make more than one layer.] In a mixing bowl, cream together refrigerated earth balance and brown sugar. Separately, mix together WW pastry flour, baking powder, salt, and rolled oats. Add dry mixture to wet and fork together/ use hands to combine until crumbly. If it seems too dry, add 1-3 teaspoons of water to increase the crumbliness of the mixture. Press about 1/3 of oat crust mixture into the bottom of your glass baking pan. Set aside. To prepare the cream cheese filling, combine tofutti, powdered sugar, cornstarch, maple syrup, and the first 1 1/2 cups of mixed berries in a blender or food processor on high for about a minute. Now, retrieve your pan prepared with crust. Add a layer of cream cheese filling, then 1/4 cup fresh berries, continuing to layer with crust, filling, and berries until everything is used up. We got about three layers in our pan. Bake for 30 minutes at 350 degrees. Enjoy!
P.S. This treat is a great way to convince friends and family that vegans rock delicious desserts as well!
Chocolate Chip Cheesecake
A few weeks ago we posted a recipe for a raw lemon lavender cheesecake. It was one of the best desserts I've ever made. Alex and I loved the idea of getting creative with the recipe and making something with a little more chocolate, so last night we came up with this little baby. I should warn you now that this will not last long in your home after its made. We ate HALF THE PIE in one night. I'm not even embarrassed, because it was so, so wonderful. Okay, I'm a little embarrassed...but it really is good! The thick creamy texture of the "cheesecake" so closely resembles that of real cheesecake, it blows my mind that everyone wouldn't pick this healthier option!
We would've topped it with some homemade coconut whipped cream if we'd had any cans of coconut milk. I bet that would REALLY be delicious!
Crust:
1/2 cup dates 1 1/2 cup nuts (I used almonds and walnuts) 3 tablespoons melted coconut oil Blend all ingredients together in a food processor. Line a cake pan or pie tin with non-stick or waxed paper. Press mixture into the sides and bottom of pan. Refrigerate to set, about one hour. __________________________ Cheesecake: 3 cups cashews (or walnuts) 3/4 cup unsweetened vanilla hemp milk 2/3 cup agave nectar 3/4 cup melted coconut oil 1 teaspoon salt 3 teaspoons vanilla Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes. Pour mixture into a bowl and fold in 1/2-3/4 cup chocolate chips. Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!
Lavender Lemon Cheesecake with Coconut Whipped Cream
Since my Mom is still in town, we've been making lots of vegan treats. She's not currently a vegan, but I've been doing my best to convert her...and after a treat this good (and gluten free, and dairy free, and soy free), she might just stick with it!
This dish tastes like a lighter version of a key lime pie...plus lavender! Its not too sweet, with the crust adding a delicious crunchy texture to every creamy bite. This whole pie only lasted two days in our house! We adapted the recipe from This Rawsome Vegan Life. More of a chocolate fan? Check out the recipe for our Chocolate Chip Cheesecake. Based off of this cheesecake recipe, its smooth, creamy, and just a little bit chocolatey!
Crust:
1/2 cup dates 1 1/2 cup nuts (I used almonds and cashews) 3 tablespoons melted coconut oil Blend all ingredients together in a food processor. Line a cake pan or pie tin with non-stick or waxed paper. Press mixture into the sides and bottom of pan. Refrigerate to set, about one hour.
Cheesecake:
3 cups cashews 3/4 cup lemon juice 2/3 cup agave nectar 3/4 cup melted coconut oil 1 teaspoon salt 3 teaspoons dried lavender 1 teaspoon vanilla extract Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes. Then taste test...with a very large spoon. Because seriously, this stuff is HEAVEN. It is awesome, it is delicious, and I don't feel guilty overeating it. Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!
Coconut Whipped Cream:
1 can full fat coconut milk 3-6 tablespoons powdered sugar 1-2 teaspoons vanilla Refrigerate coconut milk overnight, being careful not to shake or jostle cans. You want the milk to separate into two distinct layers and that happens most easily is they're not at all disturbed. Once your ready to make the whipped cream gently open the coconut milk, and using a spoon, remove the thick white layer of coconut from the top half of the can, leaving the clearish liquid left at the bottom. Put the thicker white stuff into a mixing bowl with the sugar and vanilla. The clearer, left-over liquid is like a concentrated coconut milk. This can be used in place of milk in some other recipes, but usually I just throw it into my oatmeal and smoothies for the next few days. Now back to the whipped cream mixture: sometimes, once I've spooned the thickest white stuff into the bowl, I stick it back into the fridge for another half hour before beating it to help it firm up and hold air better. Either way, when you're ready to begin, mix with hand beaters...and mix, mix, mix! Mix until all mixture become light, airy, fluffy and whipped cream looking! Then...enjoy! Leftovers can be refrigerated for several days, re-fluffing with beaters as necessary. |
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