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Two Birthday Cakes: Vanilla Bean + Spiced Chocolate Cheesecakes | Well and Full | #vegan #plantbased #recipe

Two Birthday Cakes: Vanilla Bean + Spiced Chocolate Cheesecakes

Birthday cheesecakes made two ways: vanilla bean and spiced chocolate. For this recipe I used two 6" cake pans lined with parchment paper.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 16

Ingredients

Vanilla Base

  • 3/4 Cup Walnuts
  • 4 Medjool Dates pitted
  • 1/2 Tbs Coconut Oil not melted

Vanilla Cheesecake

  • 1 1/2 Cups Cashews soaked
  • Juice from 1/2 lemon
  • 1/2 Cup Coconut Milk canned
  • 1/4 Tsp Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 1 Tbs Coconut Oil not melted
  • Drizzle Coconut Nectar optional

Vanilla Cake Toppings

  • 3 Tbs Coconut Milk canned
  • 1 Tbs Vanilla Almond Butter
  • 4 Tbs Maple Syrup
  • Walnuts

Chocolate Base

  • 3/4 Cup Walnuts
  • 4 Medjool Dates pitted
  • 1/2 Tbs Coconut Oil not melted
  • 1 Tbs Raw Cacao Powder

Chocolate Cheesecake

  • 1 1/2 Cups Cashews soaked
  • Juice from 1/2 lemon
  • 1/2 Cup Coconut Milk canned
  • 1/4 Tsp Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 1 Tbs Coconut Oil not melted
  • 2 Tbs Raw Cacao Powder
  • Scant 1/8 Tsp Cloves
  • Scant 1/8 Tsp Cinnamon

Chocolate Cake Toppings

  • 1/3 Cup Coconut Oil melted
  • 4 Tbs Raw Cacao Powder
  • 3 Tbs Maple Syrup
  • Sweet Cacao Nibs

Instructions

Vanilla Base

  1. In a food processor, combine dates, walnuts, and coconut oil until a chunky meal is formed.
  2. In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.

Vanilla Cheesecake

  1. Prep cashews by soaking for at least two hours or overnight.
  2. In a high speed blender, combine all cheesecake ingredients and blend until smooth. A note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
  3. Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.

Vanilla Cake Toppings

  1. In a saucepan, combine coconut milk (not just the milk solids), vanilla almond butter, and maple syrup. Bring to a boil, then reduce heat and simmer for about 8-10 minutes. Let caramel cool as much as possible before pouring over cake.
  2. For garnish, pile a heaping handful of walnuts on the top of the cake. Pour almond butter caramel over everything.

Chocolate Base

  1. In a food processor, combine dates, walnuts, cacao, and coconut oil until a chunky meal is formed.
  2. In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.

Chocolate Cheesecake

  1. Prep cashews by soaking for at least two hours or overnight.
  2. In a high speed blender, combine all cheesecake ingredients and blend until smooth. Same note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
  3. Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.

Chocolate Cake Toppings

  1. Melt 1/3 cup coconut oil in a saucepan or in the microwave. Once coconut oil is just melted, stir in cacao powder and maple syrup.
  2. Stick chocolate drizzle in the refrigerator for about 5-10 minutes, so that the liquid becomes a little more firm.
  3. To garnish, pile a healthy heaping of sweet cacao nibs on top of the cake. If cacao nibs aren't your thing, walnuts or pecans will do! Drizzle chocolate over everything.

To Serve

  1. Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!

Recipe Notes

Although I used two 6" pans to make these cheesecakes, you can absolutely try combining the two recipes if you have a larger springform pan. The great thing about raw desserts is that they're extremely forgiving - if you make a little too much, it's not a problem! Just pour the leftover cheesecake mixture into a small mug or ramekin, freeze, and enjoy as a snack!