{RAW} Cheesecake!

Raw cheesecake, it’s kind of a funny concept, right? Some would say so.

So, why make a raw cheesecake? Well, it is most definitely a healthier option seeing as though there are no artificial or refined ingredients AND it contains a lot of nutrient-dense ingredients.

If I’m being honest, I haven’t had traditional cheesecake in over 7 years, so I really don’t remember what it tasted like. All I know is that I have served this cheesecake countless times, and I have NEVER had anyone complain. In fact, most ask for the recipe, which is why I am sharing it now :)

My favorite part about this recipe is how versatile it is. You can pair it with a raw caramel sauce (my favorite), a traditional strawberry preserve, dark chocolate, or even a lemon curd. The options are endless and only you can decide which you like best!

This recipe is simple to make – but I must say it works MUCH better with a Vitamix blender (or similar). It is important to blend the filling until it is glossy smooth. You may have to add more liquid depending on the type of blender you have. If you have troubles, feel free to reach out! I am always happy to help. 

 photos by Alice Fall

photos by Alice Fall

RECIPE

Recipe makes one square 8x8 pan or an 8-9inch-cheesecake pan

Crust Ingredients:

·       3 C pecan flour (3 cups of pecans blended into flour, or could sub for almond meal)

·       2 T pure maple syrup

·       1T coconut oil, melted

·       Pinch sea salt

·       Pinch cinnamon, optional

Filling Ingredients:

·       3 cups cashews

·       3 large lemons, juiced

·       2/3 cup coconut oil, melted

·       1 ¼ cup coconut cream (the solid part of refrigerated canned coconut milk)

·       1 cup agave nectar or honey

·       1 tsp vanilla extract

·       Pinch sea salt

Crust Directions:

1.     If you are making your own pecan flour, you will need to blend about 1/2 cup of pecans at a time. If you blend more than 1/2 cup at a time it will turn into pecan butter instead of flour. So, you'll blend 1/2 cup on high until all of the pecans are ground into powder, which is a matter of seconds. You'll dump it into a bowl and then add another 1/2 cup, until you reach a total of 3 cups. (If you prefer to not make your own pecan flour, you can buy almond meal at the store and use that instead, it just don't be exactly the same.)

2.     Once you have your pecan flour in a mixing bowl, add all of the remaining crust ingredients into the bowl and combine until you have a thick cookie-like dough. You will probably have to use your hands to make it stick together. 

3.     Using a tart or cheesecake pan, firmly press the crust down into the pan, making it as even as possible. Then set it aside. 

Filling Directions:

1.     Add all ingredients into a high-speed blender and blend on high until smooth and creamy.

2.     Pour the filling over the crust and smooth out any bubbles.

3.     Freeze until solid. Then you can remove them from the freezer and cut into desired sizes.

4.     Top with your desired toppings and enjoy!

Note: This will stay good in the freezer for months if it is covered! 

 

Enjoy! 

xo

Emma