Sunday, December 4, 2011

Vegan Lime Cheesecake with Mocha Topping


This Cake was inspired by a wonderful site that many are familiar with:  Manifest:Vegan, be sure and check it out.  The almost RAW Cheesecake was pretty simple.  "Almost" only because the Agave might not be RAW, you could substitute Honey for the sweetener. 
I made a few adjustments to my tastes by changing the blackberry topping to a dusting of Mocha powder over the crust and top of the cake.  I also substituted Lime Juice instead of lemon. The recipe made 12 cupcakes and 1 8" pie plate cake but you could have just made a much taller cake in a regular spring form pan.  I like having the cupcakes to thaw out whenever I'm in the mood, just keep them in the freezer until I need one.  But obviously you can do what you like.  The batter was very workable in the processor and dishing it into the cupcake liners.  Flavors are great and it's so nice to eat guilt free Cheesecake! 
Almond Date crust pressed into bottom of cupcakes and pie plate after grinding up

Be sure and check out all the fantastic information and recipes at Allyson's Blog 'Manifest: Vegan'

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  1. Hi Angela! Just thought I'd check out your blog and this recipe looks great. I've wanted to try a "raw" cheesecake for FOREVER but haven't got around to it, I'm scared it won't work or something. I think I'll make this with lime juice too but in two springform pans. Yum!

    1. Actually I've had better luck with Raw cheesecakes than regular LOL> They set up well and taste so good. I keep a couple in my freezer already sliced and then take out a piece at a time for a healthy dessert. They keep forever too since there is no dairy to spoil. I'm sure if you make one it will be as great as the other recipes you have. Please let me know how it turns out if you make it. Thanks so much for you comments too!



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