How do I ensure the cheesecake filling is smooth?

To achieve a smooth and thick cheesecake filling, blend the cashews, dates, maple syrup, water/lemon juice, coconut oil, and chai spices until completely creamy.

What should I do if the crust mixture is too crumbly?

If your coconut and almond flour crust mixture is too crumbly and doesn't hold its shape, add a little more water, one tablespoon at a time, until it binds together.

How long do these cheesecakes need to chill before serving?

For best results and firm cheesecakes, leave them in the freezer or refrigerator overnight to set completely before gently removing them from the moulds.

Can I use an alternative sweetener for the cheesecake filling?

The recipe calls for maple syrup, but you could experiment with other liquid sweeteners like agave nectar, adjusting to taste for the desired sweetness in the cashew filling.

What is the best way to store leftover Raw Chai Cheesecakes?

Once set, these raw chai cheesecakes can be stored in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for longer enjoyment.

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Raw Chai Cheesecakes With Chocolate Drizzle
[Vegan, Gluten-Free]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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A plate of individual raw chai cheesecakes, each with a creamy light brown filling, a dark crust, and a glossy chocolate drizzle on top.

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Raw Chai Cheesecakes With Chocolate Drizzle [Vegan, Gluten-Free]

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These mini cheesecakes are everything you want in a cheesecake and more because they're full of wholesome ingredients, grain-free, and free from refined sugar! They have a sweet, creamy, and decadent cashew filling made better from a blend of warm chai-inspired spices that sits on a base of coconut flour... Read More

Ingredients You Need for Raw Chai Cheesecakes With Chocolate Drizzle [Vegan, Gluten-Free]

For the Cheesecakes:

1 cup cashews
1/4 cup dates
3 tablespoons maple syrup
3-4 tablespoons water or lemon juice
3 tablespoons coconut oil
1/8 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon ginger powder
1/8 teaspoon vanilla powder
3-5 seeds from a cardamom pod

For the Crust:

1/6 cup coconut flour
1/6 cup almond flour
1 tablespoon maple syrup
1 tablespoon melted coconut oil
1 tablespoon cacao powder
2 tablespoons water
A pinch of Himalayan salt

For the Chocolate Drizzle:

1 tablespoon melted cacao butter
1 tablespoon cacao powder
2 tablespoons maple syrup

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How to Prepare Raw Chai Cheesecakes With Chocolate Drizzle [Vegan, Gluten-Free]

To Make the Cheesecake:

Blend all ingredients together until smooth and thick. Set aside.

To Make the Crust:

Stir together all the ingredients until you get a semi-crumbly mixture that holds its shape when pressed between two fingers. If it's still too crumbly, add some more water.
Press the crust into lined cupcake moulds and then fill with the cheesecake mix. Leave in the freezer or refrigerator overnight. Gently remove the cheesecakes from the moulds.