Raw Cheesecake

 

 

 
cheesecake

 

 

This right here is some gooood stuff! I wanted to make some festive cheesecake for the 24th but was clueless of any dairy/gluten free recipes.

Could it really be as good without the cream cheese?! The answer is YES!! I actually love it more, and that’s saying something because I’m a huge cheesecake fan!

I really like to eat it straight out of the fridge after it’s firmed up, not as good when it’s been out and softened up…. in MY opinion. It’s healthy enough that I don’t feel bad eating it for breakfast :)

Raw Cheesecake

{Recipe from The Fitchen}

Raw Cheesecake

 

 

FILLING[MAKES 12 – 2″ SLICES]

3 c. raw cashews
3/4 c. freshly squeeze lemon juice
3/4 c. raw honey [or raw agave for vegan]
3/4 c. coconut oil
1 Tbsp. vanilla

CRUST

1 1/2 c. raw macadamia nuts
1/2 c. pitted dates
1 Tbsp. dried coconut
pinch of sea salt

 In a food processor, combine macadamia nuts, dates, and salt until a thick, crumbly dough forms for the crust. Sprinkle a thin layer of dried coconut into the bottom of your pan. Then add the crust mixture and use your hands to press it out. {Instead of using a round pan, I wanted a square shape for flags so I used a smaller 8×8 pan}. Add all filling ingredients into Blendtec or high-speed blender. Blend until smooth and creamy. Put in freezer for at least 3 hours. After it sets up in freezer, I keep in fridge.

I used strawberry jam to drizzle across and topped with blueberries. SUPER GOOD!

Anyone else a huge cheesecake fan??

If you have tried or are going to try raw cheesecake, which do you prefer? Regular or raw?

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