Recipe: Apricot Cheesecake Bowls

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We love a fancy raw vegan cheesecake, but we don’t love hours of prep. Cue cheesecake bowls - all the delicious creaminess of cheesecake, none of the panic over whether it will set on time. This cashew based recipes is quick, easy and requires minimal effort and perfectly compliments the sweet, vibrant flavours or summer produce.

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Serves 4
Prep Time: 1hr
Chilling Time: 2hrs+


  • 2 cups raw cashews

  • 1 cup COYO coconut yoghurt

  • 1/4 cup dairy free milk

  • 3 tbsp maple syrup

  • 3 tbsp lemon juice

  • Pinch of salt

  • Apricot compote


  1. Add the cashews to a bowl with hot water, and leave to soak for at least 30 minutes (longer if you don’t have a powerful blender)

  2. Add all the ingredients to a blender or food processor and blend until silky smooth

  3. Move the mixture to a container and store in the fridge to set for 2hrs+ (overnight works well if you’re prepping ahead) Tip: if you want it to look pretty to serve for guests, pour it into individual serving bowls before putting it into the fridge to set)

  4. Make the compote

  5. To serve, add the compote to the cheesecake mixture and sprinkle with toasted buckwheat

pollen + grace