You may or may not have heard about this thing called a raw cheesecake. Whether you have or haven’t, I have to tell you – it is worth educating yourself about this delicious dessert.
Like the conventional cheesecake, the raw version comes in just about any flavour you desire. The true difference lies in the basic ingredients. Whereas the former is based on cheese, cream and white sugar, the latter has a base of nuts, cacao butter, coconut oil and natural sweeteners. The benefit of course is that instead of consuming white sugar and saturated fat, you gain a healthy dose of beneficial fats and sugars with your slice of dessert. Below is a demonstrative video hosted by mini-chefs, Ethan and Ryan. They will show you how easy it is to make a raw cheesecake. Of course this is just one version. Play around with the recipe (text below the video) and you can come up with your own favourite flavours.
A raw, vegan cheesecake that tastes great but also feels great after you eat it!
- Crust - (this makes a thinner crust. If you like a more substantial base, increase the almond amount by 1/3 cup)
- 3/4 cup raw almonds
- 1/2 cup raw walnuts
- 1 small apple
- 4 medjool dates
- 1/3 cup shredded or desiccated coconut
- 2 cups cashews or macadamia nuts (soaked for 6hrs)
- 100g cacao butter
- 1 cup almond milk
- 1/3 cup agave syrup or raw honey
- 1 tsp. vanilla extract
- pinch salt
- 1/4 cup blueberries
- Lightly grease a cheesecake pan with coconut oil.
- Place all base ingredients into your food processor and process until it forms a paste.
- Press base mix into the cheesecake pan.
- On a low heat, melt your cacao butter (the best way is to put it into a metal bowl over a pan of boiling water.
- Rinse your food processor and add the cacao butter as well as the remaining filling ingredients except the raw cacao powder.
- Blend until smooth.
- Pour half to two thirds of the mix into the cheesecake pan (over the crust).
- Add the blueberries to the remaining mix and blend until smooth.
- Now pour the remaining mix in a swirling motion over the white mix of the cheesecake. You can use a knife or spoon to swirl the mix a bit more if you like.
- Place into the fridge or freezer to harden. It will harden in about half an hour in the freezer and within 1 1/2 to 2 hours in the fridge.
- Slice and serve.
Serving suggestion: add berries or a berry coulis.
If you enjoyed this recipe, please let me know in the comments below. Thank you.