This blood orange cheesecake is so easy and the perfect way to treat yourself when you're feeling fancy. As much as I love baking for others, there's something particularly satisfying about assembling a dessert for oneself.
This dessert isn't only aesthetically pleasing and seemingly indulgent, but it's also healthy! The cheesecake is almost completely raw, save for the oats used in the crust, and I love that the blood orange contains vitamin C. What better way to show yourself some self-love than with a delicious and healthful treat?
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup raw cashews, soaked in boiling water for 30 minutes
- 1 blood orange, peeled
- 1/2 tablespoon coconut oil
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla
- Pinch of salt
- 1/2 cup raisins
- 1/4 cup rolled oats
- 1/4 cup sunflower seeds
- Additional blood orange for garnish (optional)
Directions
1. In a blender or food processor, combine soaked cashews, orange, coconut oil, lemon juice, vanilla, and salt and blend until smooth and creamy. Set aside.
2. In a food processor, combine raisins, oats, and sunflower seeds until the mixture begins to stick together.
3. Line a ramekin or round tupperware container (I used the latter) with parchment paper. Using your fingers, press crust firmly into the bottom of the container. Pour batter on top of crust and place in freezer for two hours, or until the filling has hardened.
4. Remove from freezer and serve with additional garnish if desired.
Also by Molly: Vegan Chocolate Date Bread
Related: Raw Vegan Strawberry Cheesecake
No-Bake Vegan Mocha Cheesecake
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Photos: Molly Lansdowne
