Traditional Vanilla Strawberry Cheeze Cake

One of my pre-vegan favourites was a nice slice of New York Cheese Cake, but now that I’ve opted for a more healthy and compassionate lifestyle I’ve had to create a hack for some of my old favourites!

Now don’t get me wrong, this delicious cheeze cake recipe isn’t the healthiest thing you could eat, but it’s certainly better for you than a dairy based cheese cake. As with most of my recipes this one is super easy and quick as a a whip to pull together, no cooking and very little mess.

The delicate vanilla flavour is perfectly paired with the tang of a good cheeze cake due to the apple cider vinegar that gives rich taste of a dairy based cake. Even my ‘meat and potatoes kind of guy’ brother loves this cake, as a matter of fact the cake in the photos is for his birthday later this evening!

I hope you all have a beautiful week and Happy June to you all tomorrow!

Holly xoxo

Traditional Vanilla Strawberry Cheeze Cake

Vegan             Gluten Free          Refined Sugar Free          No Bake

 

Pecan Cacao Crust

Ingredients

  • 1/2 Cup Raw Pecans
  • 1/2 Cup Raw Cashew Pieces
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates (the plumper the better)
  • 1/4 Cup Water
  • 1/4 Tsp Sea Salt

Method

  • Toss all ingredients into a food processor, process until a smooth ball forms
  • Press dough into the base of an 8″ spring form cake pan
  • Chill in freezer while you make the cheeze cake

Creamy Vanilla Cheeze Cake

Ingredients

  • 1 1/2 Cup Raw Cashew Pieces
  • 1 Cup Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 1 Tbsp + 1 Tsp Apple Cider Vinegar
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Sea Salt

Method

  • Add all ingredients into a high-speed blender
  • Blend until smooth an creamy
  • Pour over Pecan Cacao Crust and tap to remove any bubbles
  • Place in freezer or fridge for at least an hour to set
  • Garnish with fruit and flowers

Enjoy!

Holly xoxo

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

In the spirit of Mothers Day I decided to mix two of my favourite things! Raspberries and chocolate! I always try to out do myself every year with my Mothers Day cake, and I know my beautiful Mother appreciates it!

I’ve always been more for the rich decadent flavours while my Mum loves the light and fruity so since we are both mothers and should be celebrated I decided we would both get a little of what we love!

As with all of my cashew based cakes this recipe is quick and easy and requires no cooking! So if you’re reading this men, you too can dazzle you Mother, Wife, special someone, or well, anyone really!

Enjoy Holly xoxo

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

The Cacao Pecan Crust

Ingredients

  • 1 Cup Raw Pecans
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates
  • 1/4 Cup Water

Method

  • Toss all ingredients into a food processor
  • Process until dough ball forms
  • Press into the base of an 8″ spring form cake pan

Raspberry Maca Cheeze Cake Filling

Ingredients

  • 1 1/2 Cups Raw Cashew Pieces
  • 1 1/4 Cups Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 2 Tsp Maca Powder
  • 1/4 Tsp Sea Salt
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 1 1/2 Cup Fresh or Frozen (thawed) Raspberries

Method

  • Add all ingredients into a high-speed blender
  • Blend until smooth an creamy
  • Pour over Pecan Cacao Crust and tap to remove any bubbles
  • Place in freezer or fridge for at least an hour to set
  • Garnish with fruit and flowers