I recently had a reader ask if it's possible to make a raw cheesecake like my raw chocolate chili cheesecake that is free of coconut and cashews. Although both cashews and coconut oil are main ingredients in most recipes, I was determined to create an alternative.
Here's the deal: a raw cheesecake means that all the vitamins, minerals and enzymes present in the whole foods you use to make the cake remain intact. Instead of a plateful of empty calories, you actually have a handful of fruit and nuts that are doing your body some good. Coconut oil is important in helping raw cheesecakes firm up because it solidifies at temperatures below 25 C. Cashews are also a staple because of their bland flavour. Soaking them is a pretty common practice: it neutralizes their enzyme inhibitors, makes them easier to digest and also softens them for easier blending. In this case, macadamia nuts came to the rescue and proper proportions made it so that the cake could sit at room temperature sans coconut oil without melting into a nutty mess.
For those who are sensitive to cashews or coconut, this is a dreamcake come true. I chose to make a vanilla and strawberry combo, but please don’t let that stop you from experimenting. If you like blueberries, use 'em. If you're a chocolate lover, throw in a tablespoon of raw cacao. The sky is the limit. I made this recipe for two mini cheesecakes, but you can always double the ingredients for a larger cake. Enjoy!
Raw strawberry dreamcake
Crust:
1 cup raw almonds
1/2 cup raw pecans or walnuts
2/3 cup chopped dates
1/4 tsp sea salt
1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans. Set aside.
Filling:
1 1/2 cups raw macadamia nuts, soaked overnight
1/3 cup raw agave nectar
1/4 cup fresh lemon juice
seeds of 1 vanilla bean
1 cup chopped strawberries
1. In a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
2. Spoon about 1/3 cup of the mixture into each of the springform pans and smooth out the top.
3. Add the strawberries to the remaining mixture in the food processor and process until smooth.
4. Add the mixture to the top of the vanilla filling (there should be enough for about 1/3 cup each) and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set. This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving.
18 comments:
Those look incredible :) I have a problem getting the nuts I use for the filling to be so smooth, is that because my food processor isn't good enough, or because I haven't soaked them long enough? Or do I just need to keep blending? I've only attempted something like this once and it came out slightly gritty from the cashews. It still tasted fantastic though :D Thank you for sharing, I would love to try making this :)
Thank you soooooo much! I would've had no idea where to begin! I can't wait to make this! When I do, I'll be sure to let you know! This is truly a dream-cake for sure! Thank you so much!!!!
I'm assuming this could be made in a regular springform pan too?
fooddoodles: Thank you! Definitely give it another go. Consider soaking the nuts for at least 12 hours at room temp, and then blend them with liquid (in this case, agave and lemon juice) for several minutes, stopping to scrap down the sides of the bowl a few times. It also helps to blend them in smaller portions. These mini ones were much easier to blend than a larger cake.
Ariana: Glad you like it! Please let me know how it turns out for you. If you use a regular 8-inch springform pan, you'll need to double the recipe measurements. Good luck!
Cake looks delicious. Love all the colors! :)
Pure2raw Twins
How beautiful! I can't wait for strawberries to be in season over here. This cake will be the perfect summer treat.
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Wow this is a dream come true! I'm trying to cut down on the oil in my diet so this will be just perfect to try!!
I will definitely try this! I did the berry dream cake using cashews and when it sits out for any amount of time in melts into mush.
Hello - I found you via PeaSoupEats - and your gorgeous blog is everything she said it would be. This cheesecake looks phenomenal!
This looks so good and it's very pretty. Have you served this to non-vegans yet?
Thanks for the compliments, everyone!
peasoupeats: Thank you so much! I'm honoured :)
Jamie: I've had trouble with mushy raw cheesecakes in the past, too. This one seemed to hold together pretty well though, as long as it's stored in the freezer beforehand.
Julie: Thanks! My veg husband LOVED this cake, but I've yet to serve it to other non-vegans.
Wow! Very cool! The layers are adorable!
Gorrrrgeous! Look at that crust!!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
Hi there! I love reading your blog but this is the first recipe I will attempt :) I couldn't find any raw macadamia nuts as I live in a small town but found some raw cashews! Do you think the texture will still turn out okay with soaked cashews in the filling and no coconut oil? Thanks!
Michelle: Thanks for reading! I think the raw cashews should work just fine as a substitute for the macadamia nuts. Hope you enjoy the cake! :)
i made this last night using a 6 inch pan and it was wonderful! easily fed 6, including 4 very happy non-vegans! i also found there to be a good bit of extra crust/filling so i made 6 mini dreamcakes in silicone cupcake liners - they are so darling!
jess: Thanks for the feedback! I'm so glad you enjoyed it.
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