Raw Vegan Cheesecake Bites

Raw Vegan Cheesecake Bites: Low Calorie, Low Glycemic, & Cholesterol-Free!

Jennifer Bliss
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I thought I would try my hand at a raw vegan version of a cheesecake, and I must say it turned out very tasty!  I cut the cake into bite-sized yummy treats, but you can easily slice it into slivers instead of squares for a slice of cheesecake!  The flavor is sweet and lemony, as well as creamy!  I used a mixture of cashews and mac nuts here, but you could probably swap out the Macadamia nuts for more cashews.  For the sweetener, I used SunRoot Artichoke Syrup, which is available for purchase at The Raw Food World.  Also available on the shops’ website you can find terrific potent flavor extracts from Medicine Flower.  I’ve tried adding the dark chocolate extract to this recipe and it was a great combination of lemon and chocolate.  Pair that with the strawberry topping and you have quite the flavor explosion!

Now let’s talk SunRoot Syrup, shall we?  The roots of the Jerusalem Artichoke (also known as Sunchoke) are naturally sweet and rich in inulin (which is NOT the same as insulin). (1) Fibers such as inulin are known as pre-biotics and support healthy bacteria levels in the digestive tract. (1) SunRoot Syrup is low glycemic, low calorie, zero cholesterol and provides a naturally-occurring sweet taste. (1) Health-conscious individuals will find SunRoot to be an excellent replacement for yacon syrup, agave nectars, maple syrup, and other liquid sweeteners. (1)


(For The Cheesecake Base)

  • 1 C Cashews
  • 1.5 C Macadamia Nuts
  • 1/2 C Lemon Juice
  • 1/2 C SunRoot Artichoke Syrup
  • 3 T Coconut Oil (Heaping)
  • Water as need to blend
  • Optional: Flavored Potent Extract and/or Organic Vanilla Extract to taste

(For The Fruit Topping Swirl)

  • 1 C Frozen Strawberries
  • 1 to 2 T Maple Syrup


  1. For the cheesecake base – put all base ingredients into a high speed blender on high, until very smooth.
  2. Pour mixture into a small/medium sized square or rectangular glass dish and even out with a spatula.
  3. Then in a food processor or blender, pulse topping swirl ingredients until desired consistency is reached.
  4. Pour topping mixture over top of the cheesecake base.
  5. Take a butter knife and make swirls or decorate as you wish.
  6. Place in freezer for at least an hour and a half or overnight.
  7. Before serving – take out of freezer, cut into squares, and let sit out for about 5 minutes to naturally thaw a bit – then serve.


Sources for this article include:
(1) www.therawfoodworld.com

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