Ever since I saw recipes for raw vegan cheesecakes, I was pretty keen to make one at home. Now that I have a high-powered blender, I can do just that. I used Dreena Burton’s recipe for raw lemon-lime cheesecake with fresh mango sauce. It’s amazing what you can do with a few cashews.
Actually my first attempt at raw cheesecakes followed this recipe for seven ingredient vegan cheesecakes. They were fun too: you make individual cheesecakes in muffin moulds. I topped half of ours with blueberries and the rest with raspberries. The consensus in our house was that raspberry tasted best.
Now my challenge is to try to hold myself back from making cheesecake a staple part of the family diet (-: