[Recipe] Raw, Vegan, Paleo Vanilla Bean Cheesecake on Brownie Crust

There’s everything to love about cheesecake, when it feeds your body and leaves you light and nourished! Dairy intolerance, gluten allergies and more don’t mean having to give up desserts, and this raw, vegan, Paleo Vanilla Bean Cheesecake on Brownie Crust should prove just that.

This cheesecake is, simply put, heavenly divine and drool-worthy. It’s also as easy as 1-2-3! I created this recipe a few years ago for my birthday, and it got thumbs up from everyone to tasted it.

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Vanilla Bean Cheesecake on Brownie Crust
Makes 1 7-inch cheesecake

Delectable Raw Brownie Crust

1 cup walnuts
3 tablespoon raw cacao powder
6 pitted medjool dates
1 pinch Himalayan sea salt or other high quality salt
Drizzle coconut nectar (low glycemic sweetener) (optional)

Process until the mixture begin to stick together, then press into pan.

Creamy Raw Vanilla Bean Cheesecake Filling

1 ½ cup raw cashews, soaked for about 4 hours
2 tablespoons lemon juice
1 ¼ cup almond milk (quick almond milk: blend 2 T almond butter with 1 1/2 cup water)
½ cup coconut nectar (low glycemic sweetener)
1 teaspoon vanilla bean powder
½ cup cacao butter, melted amount
1 teaspoon maca powder (optional)
1 teaspoon lucuma powder (optional)
1 tablespoon lecithin powder, non-GMO
Pinch Himalayan sea salt or other high quality salt

Blend until smooth. Pour into pan. Tap on counter to release air bubbles, freeze overnight.

Heavenly raw chocolate shreds

½ cup cacao butter, melted amount
½ cup raw cacao powder
¼ cup coconut nectar (low glycemic sweetener)

Mix and set in fridge to solidify for about 15 minutes. Shred in food processor to get a coarse powder.

Serving your Raw Vanilla Bean Cheesecake – Thaw the cheesecake overnight in the fridge after removing it from the pan. Before serving, place individual slices on a plate and sprinkle with the raw chocolate shreds.

Savor and enjoy!

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About joanna

About Joanna Steven is an Amazon best-selling author, an attachment parenting mom to 2 boys, and a lover of food. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way. She regularly updates her blog with delicious, wholesome recipes, and lifestyle tips for moms seeking to live motherhood to the fullest.

2 comments on “[Recipe] Raw, Vegan, Paleo Vanilla Bean Cheesecake on Brownie Crust

  1. Have you tried using agave nectar instead of coconut? So many vegan recipes are just packed with coconut now that I prefer using agave as a natural sweetner instead. Also I’ve never used additional lecithin before, do you have any articles about it’s use?

    • I’m sorry, my comment somehow got deleted! Yes, you can absolutely use agave, although there is a controversy around it. I like the clear agave from Ojia/Ultimate Superfoods. Maple syrup, though not raw, can also be used. Lecithin is for emulsifying and better texture, but it’s still fantastic without it. Several people tried it and told me so 🙂

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