Chocolate Walnut Brownie Raw Cheesecakes

These babies are like a celebration in bite! And just in time for the hugest week of milestones! First my birthday, then the launch of MixMe by Naturally Nutritious which is my very own brand of healthy, nut-free waffles and bliss balls in flavours that have NEVER been done before! Hop over to MixMe to learn more about it and order some goodies for yourself, the kids or your dad in time for Father's day this Sunday!

And then finally on Saturday, Isaac and I bought our first house after the most anxious 30 minutes of auction! I swear I didn't move a muscle apart from my arm the whole time!

We are so overwhelmed and thrilled with securing our first house that our hands shook the whole time we were signing the contracts! We move in in October so it'll be super exciting to have our first Christmas in our house seeing as it has two gorgeous red clinker brink fireplaces for our stockings to hang on!

raw vegan brownie cheesecake
raw vegan brownie cheesecake

Anyway I had these raw vegan chocolate walnut brownie cheesecakes in the freezer and they were the perfect treat to celebrate such a hectic but amazing week! They team perfectly with my Raw Vegan Buttercream Frosting and can be stored in the freezer for ages - perfect for when your sweet tooth strikes!

Raw vegan brownie cheesecake
Raw vegan brownie cheesecake

print recipe
Chocolate Walnut Brownie Raw Cheesecake
Looks amazing and tastes even better!
  • 3/4 cup walnuts
  • 8 medjool dates, pitted
  • 1 1/2 cups raw cashews, soaked in boiling water for 10 minutes and drained
  • 100ml coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 cup coconut milk
  • 1/4 tsp sea salt
  • 1/2 cup cacao powder
Place walnuts and dates into a food processor and combine until just sticking together. Press equal amounts into a silicone muffin pan. If you don't have a silicone one, place long strips of baking paper in the molds so you can lift out the cakes once set.Place all remaining ingredients except for cacao powder into a high speed blender and blend until completely smooth. Pour half of this mixture into a the muffin molds. Shake the muffin pan a little to even out the cheesecake batter, then freeze for an hour.The remaining cheesecake in the blender can be left for the hour. Once the hour has passed, add in the cacao and blend again until completely smooth.Spoon equal amounts of the chocolate cheesecake batter into your muffin pan and replace back in the freezer for at least 3-4 hours.
Prep time: Cook time: Total time: Yield: 8-10 cheesecakes