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Ackee Cheesecake on Raw Cashew Crust

Chantal
Vegan ackee cheesecakes are mild in flavour yet rich and creamy. They're easy to make and require no baking.
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Servings 10 servings

Ingredients
  

For filling:

  • 1 Recipe Ackee Cheesecake Filling

For Crust:

  • 1 1/4 Cups Raw cashews
  • 7 Dates soaked briefly in boiling water
  • 2 tsps Coconut oil
  • Splash of Vanilla optional
  • Pinch Salt optional

To serve:

  • 1 Recipe "Stagga Back" Caramel

Instructions
 

  • Process all crust ingredients till they come together in a "dough". If you would like a more textured crust, pulse until it just starts to hold together.
  • Press the crust evenly into the base of 10 silicone muffin molds
  • Scoop prepared cheesecake filling over base. Freeze until set. Demold and keep in freezer until ready to serve.
  • To serve either set in the fridge for 10 to 15 minutes before serving or at room temperature fo about 5 minutes. How long this takes will depend on your room temperature and how hard your freezer is able to set items.
  • Serve with caramel if desired.