Raw cheesecake

As I keep getting asked for this recipe, I thought I would share it – maybe you have these things in and can give it a go!
It’s so easy to do and there’s no baking either. Oh, and no cheese! It’s raw and vegan (but please don’t give it to anyone with a nut allergy!!)
I love these for snacks – I usually make small individual ones in a muffin tray. You can use a normal cake tin if you want to make a bigger one.
I sometimes eat them frozen to give more an ice cream feel, and something thaw them for a creamer texture.
The filling  flavours are endless too – there’s sure to be something you love!
I’ve experimented with the following so far:
– Matcha green tea
– Chocolate/cacao with caramel (and just plain chocolate/cacao, and plain caramel!)
– Blueberry
– Strawberry
– Peanut butter
– Mint
– Orange
Please share your ideas too!
I also don’t like waste, so after making a batch I make a smoothie before I’ve washed the blender! Add fruit, veggies and water then mix and drink!
1 cup of Pitted medjool dates
1 cup of Walnuts or almonds
1 1/2 cup Cashew nuts
2/3 cup Coconut milk
1 large lemon, juiced
Pinch Himalayan Salt
1/2 cup Agave nectar or maple syrup, if needed
Place dates in a food processor, mix until they form a ball, then take out.
Put the nuts in the food processor, and blitz to small pieces. Add the dates back in, and blend until they form a dough-like texture. It should stick together well, so if it’s too dry add a little water, or if it’s too wet add more nuts.
Put the date/nut mixture in your choice of tray, and press it down to compact it. Place this in the freezer while you prepare the filling (or about 15 minutes, whichever is longer).
Add all filling ingredients to the food processor, and mix until you have a creamy texture.
Get the tray from the freezer, and scoop the filling on top of the base. You may need to tapthe tray on a surface a few times to release any air bubbles. Place it back in the freezer for 4-6 hours until it is set firmly.
Then, take out, share, and eat!

Leave a Reply