Mini Cheesecakes with Chocolate Base (Raw Vegan)

Total making time: 17 minutes making time (1 hour freezing time)

Serves: 20 small (1 5/8″ or 4.13cm) cup cakes sized cheesecakes (each make 1 oz total in size)

For base…
1 cup of almond meal (1 cup of almonds blended into a fine meal consistency)
1 cup of cacao powder
3-4 tablespoons of maple syrup or raw honey
OR instead of making the base you could Purchase 3 bars (1.5 oz) of Noah’s Rock’n Raw Chocolates.
The photograph shows the Almond Vanilla Bars.
For cheesecake filling…
3/4 cup of lemon juice (about 2 large lemons)
3 cups of cashews soaked in water for 4 hours
3/4 cup of maple syrup, raw honey or raw agave
3/4 cup coconut oil
1 tablespoon of pure vanilla extract
Pinch of salt


1. Make the base (unless you are using Noah’s Rock’n Raw Chocolates already made). Add all ingredients to a bowl and mix. It should be dry but moist enough to pat into the cup cakes. Hand pat them into the cup cakes.
2. Make the cheesecake filling. Add all ingredients to a powerful blender like the VITAMIX until it is very smooth and light. Then pour it on top of the chocolate base in the cup cakes!
3. Freeze for 1 hour. Keep in fridge or freezer!

+ Majority Raw – Living Nutrients
+ High in Magnesium
+ High in Protein
+ Great replacement for processed cheesecake!

This recipe was created by Liana Werner-Gray 2013.

*** Always choose ORGANIC, local and seasonal whenever possible. 

Photos thanks to Rock’n Raw Photos – Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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Liana Werner-Gray