Raw vegan melon cheesecake inspired by a trip to beautiful Verona. This cheesecake has a creamy, smooth base that tastes like sweet whipped cream and is topped with fresh melon slices. Easy to make, fresh tasting and pretty too!
Not only, as a city, do you have it all; the best shops, the historic architecture, the romantic story, the OutOfThisWorld vegan ice cream, but you are also home to the best vegan restaurant in the whole of Italy.
Flora (aka best vegan restaurant in Italy) was a joy from start to finish. It is beautifully decorated, peaceful and professional with top rate service, top notch presentation and food that is like it has rained down from vegan heaven.
We had an incredible meal and dessert was clearly going to happen so we opted to share two different desserts – a tirawmisu and a raw melon cheesecake. Technically I had chosen the tirawmisu (which was AMAZING and you can find the recreation recipe for here) and Rob had chosen the melon cheesecake but lets be real about this – poor Rob got hardly any of either.
The raw melon cheesecake had a creamy, smooth base that tasted like sweet whipped cream and it was topped with a melon jam of sorts. It was INCREDIBLE and is a recipe that I have made multiple times in order to perfect it.
Melon jam, it turns out, requires some sort of kitchen wizardry that I am not yet blessed with so if anyone figures that out, please pass it this way! In the meantime, I’ve topped mine with a pretty folded melon slice and I think it looks good enough to serve at any posh dinner party.
Don’t forget to read all about our vegan tour of Northern Italy here, which includes all of the best vegan foodie spots for you to enjoy.
The Video Recipe:
The Written Recipe:
Raw Vegan Melon Cheesecake
- 150 g cashew nuts (soaked overnight in warm water or for 30 minutes in hot water)
- 175 g melon (super ripe i.e. a week on the kitchen counter! Flesh scooped out.)
- 50 ml maple syrup
- 1 tbsp lime juice
- 125 ml coconut oil (melted)
- fresh melon (finely sliced)
- Grease a loose bottomed cupcake or muffin tin.
- Blend all of the ingredients except for the oil and the fresh melon slices. Make sure your melon is super ripe in order to get the best flavour from it.150 g cashew nuts, 175 g melon, 50 ml maple syrup, 1 tbsp lime juice
- Start the blender slowly for 30 seconds and then once the ingredients have combined, turn it to high for 30 seconds to make the filling creamy and smooth.
- Add the oil and blend on low for 10 seconds.125 ml coconut oil
- Pour into your cupcake tin and leave to set overnight in the fridge.
- Freeze the cheesecakes for one hour before serving, this sets them a little more whilst retaining their lovely creamy texture.
- Turn the cheesecakes out of the tin – use a warm cloth around the edge of the tin to loosen the cheesecakes if you are having any trouble.
- Top with very thin, very ripe melon slices folded into a snazzy shape.fresh melon