RAW VEGAN CHEESECAKE RECIPE WITH DRAGON FRUIT

Do you like cheesecakes? I love them since they are so creamy and delicious. This raw vegan cheesecake recipe is dairy free, egg free, refined sugar-free, gluten free, plant-based, fruity, light and would be a great treat for the summer. It doesn’t contain any cholesterol like non-vegan cheesecakes and it requires no baking. Big bonus in my opinion!
I used pink dragon fruit to naturally color the cheesecake pink because pink makes everything prettier and it’s furthermore the perfect color for Valentine’s Day. It would be also a great cake for a birthday party, especially for girls. The base contains prunes, buckwheat groats, poppy seeds and xylitol. Below you will find some facts about these ingredients.

Ingredients
CAKE CRUST

• 5 dried and pitted prunes (50 g)
• 3 tbsp buckwheat groats (30 g)
• 3 1/2 tbsp poppy seeds (25 g)
• 2 tbsp *xylitol (25 g)
• CHEESECAKE CREAM
• 1/2 cup cashews (75 g)
• 1/4 cup coconut cream (60 ml)
• 3 tbsp xylitol (40 g) - see recipe notes
• 1/4 dragon fruit, pink (40 g)
• Juice of 1/2 lime

Instructions

1. Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft
2. Process the xylitol in a coffee grinder or food processor until it becomes a fine powder
3. Blend all cream ingredients in a high-speed blender on high speed for about one minute until it's completely smooth and creamy, set aside
4. ....................................

for full instruction please see : elavegan.com

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