Raw Vegan Mini Huckleberry Cheesecakes

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Raw Vegan Mini Huckleberry Plum Cheesecakes

take one idyllic mountain escape

complete with breathtaking, soul-melting sunsets

downy-soft ducklings

and unwavering friendship

Raw Vegan Mini Huckleberry Plum Cheesecakes

mix it together with a cascading bowl

of bejewelled and just-picked radiant huckleberries

juicy golden farm-fresh plums

creamy cashews and queenly coconut oil

sweet Medjool dates

cashews sesame sunflower seeds

perhaps a luminescent sprig of emerald mint

Raw Vegan Mini Huckleberry Plum Cheesecakes

and you will find that

the epitome of sweet-fresh-creamy-rich-zingy-refreshing-luxurious perfection

(on a caramel nutty base)

is encapsulated in

the most gorgeous

raw vegan mini huckleberry plum cheesecakes

you ever did see

or taste.

so go on.

taste.

Raw Vegan Mini Huckleberry Plum Cheesecakes

Raw Vegan Mini Huckleberry Cheesecakes

Makes 12 mini cheesecakes

For the crust

  • ½ cup raw cashews
  • ½ cup raw sunflower seeds
  • ¼ cup sesame seeds
  • ¾ cup Medjool dates
  • pinch of salt

For the filling

  • 1 cup raw cashews, soaked for 8 hours or overnight, then drained
  • 1 overflowing cup of mixed fresh huckleberries and juicy sweet golden plums (if you also have a ripe peach from your farm on hand, you might as well throw that in too)
  • 3 tb agave or maple syrup
  • 1 tb lemon juice
  • 2 tb coconut oil, melted
  • pinch salt
  1. For the crust: pulse the cashews, sunflower seeds, and sesame seeds to a fine crumb in a food processor or blender). Add the dates and pinch of salt and pulse until fully combined and starting to stick together.
  2. Divide mixture between twelve muffin cups (I used a silicone muffin tray), pressing down firmly.
  3. For the filling: pulse the cashews in a food processor or blender until starting to break down and become smooth, then add the fruit, agave (or maple) syrup, lemon juice, coconut oil, and pinch of salt, and keep processing until the puree is smooth and delicious. So very, very delicious.
  4. Very delicious.
  5. Pour the filling over the date-nut crusts in the muffin cups, and then place in the freezer for at least two hours to set.
  6. Share with friends, preferably in the sunshine, with laughter abounding and happiness threading through your universe.

Submitted to Ricki’s Wellness Weekend and Raw Foods Thursdays.

44 thoughts on “Raw Vegan Mini Huckleberry Cheesecakes”

  1. That was such lovely poetry. I love how you wrote this post. :)
    I’m booked in for a half day raw desserts class in 2 weeks time! WhooHoo
    Can’t wait.

    Reply ↓

    • Thank you Margaret! And oh, how wonderful! I’d love to take a raw class one day, if only to find out how to approach young coconuts without the fear of death ;)

      Reply ↓

    • Perhaps a cross between a blackberry and a blueberry? More tart than a blueberry, and smaller, more firm, too. Oh, heavens, I don’t know! It’s like when someone asks how to describe the flavour of a carrot. Uh carrot-y? ;)

      Reply ↓

  6. Oh, yes please! Except, I don’t know that I am familiar with huckleberries in real life. They are berries of magic and this looks like a cheesecake of magic.

    (PS. If I was in a real world scenario, without magic, would other berries possibly work?)

    Reply ↓

    • Absolutely, other berries would work! I think of huckleberries as a more tart blueberry, so perhaps a mix of blueberries and blackberries/boysenberries? Then the magic would remain entirely intact :)

      Reply ↓

    • Try to get someone else to snatch them up for you, if you can. I think Jeniqua said that, between her picking them and my sorting them, we probably easily spent at least 6 hours getting them from bush to table :P Other berries would work!

      Reply ↓

  10. This looks nicer than any traditional cheesecake I’ve ever seen! I’ve never had huckleberry either and will probably struggle to find it here. I might try giving this a go, using blueberries or raspberries instead :)

    Reply ↓

    • Any berries would work, definitely. I’d actually use a mix of blueberries and raspberries, as huckleberries taste a bit like a more tart blueberry :)

      Reply ↓

  12. I’ve seen huckleberries turn up in a few blogs over the northern summer. I’m so keen to try them! They do make a very pretty dessert. This looks amazing Hannah and I would love to try this xx

    Reply ↓

    • Apparently they’re almost impossible to sell commercially because of the tediousness of picking and preparing them, and their limited shelf-life once picked, so you’ll simply have to come here and find a farm to scavenge ;)

      Reply ↓

  13. Oh these look great! But anything with huckleberries in is a winner.
    (but most time, we eat the fresh huckleberries as they are… because they are so precious, we don’t want to have them tainted with any other flavours….)

    Reply ↓

  15. What a very, very gorgeous little cheese cake. I would dearly love to try it. We just bought a mulberry tree. Reckon I could use them? (In a year or somethign when we can harvest!)

    Reply ↓

    • Absolutely! Perhaps throw in a few blueberries, too? After all, we simply threw in whatever was ripe and at hand, and it worked beautifully :)

      Reply ↓

  21. Pingback: Raw Vegan Mini Mango Lime Cheesecakes - Wayfaring Chocolate

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