I talk all the time about lavender: I’m a huge fan of lavender essential oil for healing and using it as an ingredient in chemical-free beauty products like this homemade lavender mint lip balm. But did you know that you can also use lavender in food?
Dried lavender adds a light floral taste that’s especially delicious in breads and cakes. You don’t have to bake to enjoy it, though. It’s a key ingredient in these Raw Vegan Lavender Mini Cheesecakes!
Cheesecake without dairy, you ask? It’s possible! Instead of the usual cream cheese, you’ll find that coconut meat, coconut milk and soaked cashews provide a ton of creaminess. Cherries, dried figs and macadamia nuts make up the sweet, crunchy topping. I’ve always thought that a cheesecake’s crust is the best part, and this one doesn’t disappoint. It’s made from heart-healthy walnuts, Medjool dates and vanilla for just the right hint of sweetness and crunch.
There are a good amount of ingredients in this raw dessert recipe, but don’t let that sway you. They’re evenly divvied up, and this tasty little recipe is easier to make than you’d think.
No dairy, no oven and homemade? You’ve got to make these vegan lavender cheesecakes!
Add all the ingredients for the crust to a food processor. Blend until a dough has formed.
Next, spread the dough evenly among two lined muffin pans. After you’ve done that, place the muffin pans in the freezer, because you’re going to start getting the lavender cheesecake filling together!
Place all the filling ingredients into the food processor and crank it up to high until the filling ingredients are well combined.
Free the muffin pans from the freezer. It’s time to fill them up! Add the filling to each muffin cup until about 3/4 full.
Next, add the toppings to each mini cheesecake and place the muffin tin in the freezer for about 2 hours. This will set the raw vegan lavender mini cheesecakes, sans oven.
Before serving, let the mini cheesecakes thaw for about 20 minutes before serving. I know you’ll love the unique flavor that lavender adds to these easy-to-make cheesecakes. Enjoy them as dessert; once made, the cheesecakes will keep for a few days in the refrigerator.
2 hours 20 minutes
Makes 24 mini cheesecakes
- FOR THE CRUST:
- 3 cups walnuts
- 2½ cups Medjool dates, pitted
- 1 teaspoon vanilla
- dash of Himalayan salt
- FOR THE FILLING:
- 1½ cups cashews, soaked overnight
- 2 cups of fresh coconut meat (2 young coconuts)
- ½ can of full-fat canned coconut milk
- ½ cup maple syrup
- ⅓ cup melted coconut oil
- 1 tablespoon vanilla extract
- 2–2½ tablespoons dried lavender
- 1 teaspoon Himalayan salt
- Juice of one lemon
- zest of ½ lemon
- FOR THE TOPPING:
- 4 dried figs, sliced
- 8 cherries, sliced
- 6 macadamia nuts, crushed
- Place the ingredients for the crust in a food processor and blend until dough is formed.
- In two muffin pans filled with liners, spread the dough evenly. Place in the freezer while making the filling.
- Take the filling ingredients and place in a food processor and blend on high until well combined.
- Remove muffin pans from freezer and fill about 3/4 way full with filling mixture.
- Add toppings and place in the freezer for 2 hours.
- Defrost mini cheesecakes in the refrigerator for 20 minutes before serving. Enjoy!
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