Raw Cheesecake

P1120465

This cashew-based raw cheesecake recipe has no flour, sugar, eggs, cottage cheese. And you do not need to bake it!

 

As you probably know, I don’t eat candies, cakes, donuts…but I cannot resist chocolate and cheesecake. Cashew Cheesecake – excellent replacement for homemade cake. It doesn’t have animal fats, and all ingredients are raw (uncooked!). All the vitamins, minerals and enzymesare preserved. This Raw Vegan Cheesecake is so rich and creamy your friends won’t believe that it’s vegan.

Cheese or cottage cheese are replaced with cashews and cooking in the oven is replaced by blender and freezer. Does it taste like standard cheesecake? No:) But even the most skeptical friends say, “umm, unusual!” – And ask for extra portion!

 P1120461

 

This cashew-based raw cheesecake recipe just takes three easy steps:

1. crust (easy, throw in food processor and press down into pan – 18 cm ) – Throw the macadamia nuts, salt and dates into your food processor. Add few drops of olive oil.  Next, get our your cheesecake pan and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.

P1120438

 

2.”cream cheese” filling (easy, throw everything in high-speed blender and pour on top of crust)- soak cashew nuts in the water for about one hour. Mix in blender with honey and lemon. Try not to add water… Pour mixture on top of crust. Send to freezer for an hour.

 

P1120443

 

3. fruit sauce (easy, throw everything in high-speed blender and pour on top) – mix together strawberries and dates. Blend until nice and smooth. Pour this mixture on top of the crust/cream cheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).

 

P1120448

4. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

P1120457

 

P1120479

 

P1120487 

 

 

Raw Cheesecake
This cashew-based raw cheesecake recipe contains no flour, sugar, eggs, cottage cheese. And you do not need to bake it!
Print
Prep Time
15 min
Total Time
2 hr 15 min
Prep Time
15 min
Total Time
2 hr 15 min
CRUST INGREDIENTS
  1. 200g macadamia nuts (or a combination of walnuts and/or macadamia nuts)
  2. 100g dates
  3. 20g dried, unsweetened coconut
  4. 1 pinch sea salt
  5. few drops of olive oil
WHITE CHEESECAKE FILLING INGREDIENTS
  1. 400 g cashews
  2. juice from one big lemon
  3. 4-5 tbsp agave or honey
  4. 50g coconut oil
  5. 1 tbsp pure vanilla extract
  6. few drops of water, if necessary to facilitate blending. use as little as possible!!!
FRUIT TOPPING INGREDIENTS
  1. 200g frozen strawberries
  2. 50g dates
Instructions
  1. 1. Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed. you can add few drops of olive oil.
  2. 2. Sprinkle the coconut on the bottom of your cake pan (18 cm ) as your very first layer. Then press the macadamia nuts and date mixture down into the pan to form the crust.
  3. 3. Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
  4. 4. Place the above in freezer for an hour or so (so that it will firm up).
  5. 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).
  6. 6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!
Notes
  1. I usually cook this cake it in the evening, place it overnight in the freezer, and defrost it in the morning. Or cook during the daytime, put in the freezer and then after 5 hours put in inside the refrigerator. So in the morning you have perfect breakfast!
goodfoodclinic | A happy & healthy lifestyle http://www.goodfoodclinic.com/
Tags from the story
, , ,
Written By
More from Olga Loucka

I Run….

I run to dream. I run for my body. I run because...
Read More