(Mostly) Raw Vegan Cheesecake!

I made this cheesecake for the first time at the StarWater 4/20 party at the Liberty Lodge in Denver, and it was a HIT! The day I made that first run I had been unable to find macadamia nuts, so I used cashews. Hazelnuts & almonds are also options, but macadamias are the best option to get the right taste and creaminess.

(Mostly) Raw Vegan Cheesecake!
Print Recipe
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
(Mostly) Raw Vegan Cheesecake!
Print Recipe
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Ingredients
Servings: 2" Squares
Instructions
  1. Blend your granola until it has a bread-crumb-like consistency. Combined coconut oil, and mix together well. Pour this mixture into your pan, and tamp down with your fingers.
  2. Combine avocado, banana, macadamia, lime juice, coconut manna (melted is easiest), flax milk, and salt in your blender. Blend until you have one smooth consistency throughout.
  3. Pour filling mix into the pan, using a spatula to smooth out the top.
  4. Loosely cover the top of your pan, and place it in the refrigerator for 2 hours to solidify.
  5. Share with your friends & family!