It’s the New Year, so time for those New Year’s resolutions. In an effort to satisfy my sweet tooth with relatively healthy recipes, I went on a search for raw, wholesome desserts. I came across this “cheesecake” – however there is no cheese in it whatsoever! So of course I had to test it out!
I was pleasantly surprised with how the cheesecake turned out. I really love the crust, and the filling does have the same texture as the real thing. While it will never replace the real cheesecake for me, it is still a great alternative! Let’s be honest, I don’t need to be eating cheesecake every day 🙂
- 1/2 cup raw pecans or almonds
- a little more than 1/2 cup soft pitted dates or raisins
- 1/4 cup raw flaked coconut
- tiniest pinch of sea salt
- 3 1/2 cups raw cashews (soaked & drained)
- 2/3 cup agave nectar
- 2/3 cup extra virgin coconut oil
- 2/3 cup fresh lemon juice
- 2 teaspoons vanilla extract or 2 vanilla beans, scraped
Begin by soaking the cashews. You can do this the day before or four hours ahead. Leave in a bowl of water. After they’ve finished soaking, prepare the crust.
In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well until completely smooth.
Press the crust evenly into the bottom of an 8-inch spring form pan. Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.
I like to serve with fresh or frozen berries.