Here I go again with my new obsession. No bake desserts. I told you I get hooked on themes and for the last few weeks my theme has been “do not turn on that oven!” So today I have for you these vegan no bake sweet potato cheesecake. This flavour profile matches traditional philadelphia cream cheese recipe I grew up with. And holy yum, these are gooood! I love everything about them. Maybe I am biased, but biting into the creamy center and the tang that bursts in your mouth… gimme seconds!
As a huge cheesecake lover, I have exorbitantly high standards for the perfect baked cheesecake, and those high standards were front and center when I set out to make a vegan version that tasted just as good as the original. One thing I love about these raw vegan cheesecakes is that they can be made into individual portions, or you can make them as a whole cake. I personally love them as individual cupcakes because they’re perfectly portioned!
If you’ve ever been suspicious of cashew-based vegan desserts, don’t be! I can wholeheartedly attest that these are some of the best desserts I’ve ever had! No seriously. I can’t even begin to tell you how insanely delicious these guys are – and I’m a cheesecake snob! They are: creamy, perfectly sweet, slightly tart, luscious, sexy, smooth and insanely satisfying. Ok, this is beginning to sound like a victoria’s secret ad. But you catch my drift.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂