(That second batch is almost already finished too!! So I'm gonna be making a third batch soon! Each time I'm making exponentially more at once because of how easy and fast they get eaten!!! Though none will ever be the same as I like to play around and change up the ingredients each time!:)
So the basics to a raw cheesecake is to combine a base/crust and cream top!
I will do as usual and first write the "normal" recipes, before sharing my upgraded versions! :)
For the base you can use pretty much any fruit and nut/seed combination of your preference, though most commonly in any recipe you will find that people use dates and walnuts.
For the cream you will (most commonly) use cashews, coconut oil, lemon juice, coconut cream, and agave.
The steps are just as simple!
Don't forget to always soak the nuts/seeds before using them! Look up specific soaking times as each ingredient may vary, though I usually prefer to "over soak" them than not at all!
This first try I decided to use walnuts for the base, and cashews for the cream.
I soaked the walnuts for almost an entire day, and the cashews for only about 4 hours.
Starting with the base, I added WILD HARVESTED DRIED FIGS instead of dates that a friend gifted me from the west coast.
What I like to do when using dry fruits is to moisten them by soaking them in water for about 10-30 minutes before using them. Also figs usually have a very hard part from where the fruit is connected to the stem/branch, and it's good to take that off if you are going to use figs. Soaking it makes that part also easier in the figs case.
I also added a sprinkle of cinnamon to my base in this batch.
After the base was processed finely enough I put it into the freezer for the short time being.
Once the cashews were soaked enough since I soaked them later and less because they don't need as much soaking as the walnuts, I gathered up the ingredients for the cream!
For the cream I added coconut oil, lemon juice, blueberries, water and the tiniest bit of agave this time, only because I didn't have any coconut milk or cream at the time...
Once the base and the cream are ready, get the ingredients together and the molds out, whether you want to use cupcake containers or some other awesome fun shape you might have available to play with!
I used halloween spider cupcake molds! :)
Since I was doing the "upside down method" and had fresh organic fruits available I added freshly cut strawberries, fresh blueberries, and fresh raspberries inside of the cupcake molds as the first step!
Then I filled them all up with the delicious blue berry cheese cream!!!!
Then topped them off with the walnut fig base!!!! <3
Then the final step in my recipe is to freeze them! Though if they were all to be eaten sooner than later, you could just refrigerate them instead! We froze 2 full gallon bags of these beautiful cheesecake cupcake spiders! 💖💖
This first batch potentially came out WAY more delicious than the second batch simply because of the added bonus freshly frozen fruits added on top! 😍
Even though there were a few other modifications, that was the main game changer, as it really made a significant difference in the taste and texture with every bite!
I actually preferred them freshly unfrozen too since it's quite hot in Florida, hehe.
SO GOOD!!!!!!! 😍
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