Well… this is my first blog post in over 2 months… yikes
All I can say is starting college has been a whirlwind experience. I am so grateful that now I’m finally able to go to school, study what I like, and be surrounded by people who are motivated and are excited to learn 🙂
Now back to cheesecake.
If you need a last minute dessert idea for Thanksgiving, fret not. This cheesecake takes less than 20 minutes to make and then toss it in your freezer for 4 hours so it solidifies! You’ll have a late but oh so delicious dessert for your family!
Raw Vegan Chai Cheesecake
Crust:
1 cup dates
1 cup walnuts
Cheesecake:
2 cup (308g) roasted cashews
2 pinches ground cardamom
½ tsp ground allspice
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground ginger
¼ cup maple syrup
2 tsp vanilla extract
½ cup milk
¼ cup coconut oil
Directions
- Line an 8 inch cake pan with parchment paper and set aside. Blend the crust ingredients in a blender until a crunchy dough forms (sounds weird but I don’t know how else to explain it). Press the dough into the cake pan until it covers the entire pan and place in the freezer.
- Clean the blender with hot water and dry with a washcloth. Blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a fine consistency.)
- Add the rest of the cheesecake ingredients and blend until a thick paste forms. Spread the cheesecake layer on top of the crust. Let the cheesecake set in the freezer for at least 4 hours until serving. Enjoy!
Make sure we stay connected on…
Snapchat: @medhacooks to see the behind the scenes of my cooking experiments
Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations
