If you fancy a healthier cheesecake, you’ve come to the right place. This is a dairy free, vegan, sugar free cheesecake alternative. And it’s pretty darn good.
I make it in the Thermomix®, but you can make it in any high powered blender. It’s both labour intensive and totally not. It’s a perfect dinner party recipe, especially for people not familiar with raw food. Check out The Rawtarian from time to time – this is an adaptation of her recipe.
- Crust ingredients:
- 1½ cups cashew nuts
- ½ cup pitted dates
- ¼ cup dried, unsweetened coconut
- 1 pinch sea salt
- White cheesecake filling ingredients:
- 3 cups cashews
- ¾ cup lemon juice
- ¾ cup agave or honey
- ¾ cup coconut oil
- 1 tablespoon vanilla
- Up to a ¼ cup of water, as needed for blending
- Fruit topping ingredients:
- 2 cups frozen strawberries
- ½ cup dates
- Sprinkle coconut into a large glass dish to serve as a base for your cheesecake.
- In your food processor, place 1.5 cups of cashews, salt and dates, and blend to a crumbed consistency.
- Pour into dish on top of coconut and press down to form a good, firm base.
- Next, blend together the 'cheesecake filling, adding as little water as possible and as required to make your blender work. In the Thermomix® you shouldn't need to add much water at all. This needs to be smooth and creamy in consistency.
- Spread the mixture on top of the base.
- Freeze for about an hour to allow it to firm up.
- When you're ready for the last step, blend the berries and dates until they are nice and smooth. Pour this mixture on top and freeze again for another few hours at least.
- Take out of freezer about half an hour before eating, so that it's still firm, but edible.
Reposted from Diary of a First Child