I am so excited to share this recipe with you as it’s my best cheesecake creation to date! Since I got my new toy – the Optimum 9200 (read my review here), I have been dying to make a raw cheesecake to really test it out against my standard food processor that I’ve previously made cheesecakes in. It didn’t disappoint! The base is finer and less chunky, and the filling is completely smooth!! Whereas before when using cashews for the filling, it would be quite grainy even after blending for a considerable length of time. The consistency is now just like regular cheesecake 🙂
This cheesecake has the prefect balance of sweet and sharp flavours. As we all know lemon and raspberry work brilliantly together and this recipe is no exception. Using cashews as the filling gives a lovely creamy texture, making it the perfect imitation of cream cheese. The dates, hazelnuts and raw cacao bring a hint of chocolate and lots of crunch too.. the perfect alternative to a buttery biscuit base!
Whats also great about this desert is that everything in it is good for you! It’s packed with vitamins, minerals and good fats so you can’t feel guilty about having that extra slice!
1 cup hazelnuts,
1/2 cup desiccated coconut,
1/2 cup almonds,
2 tbsp raw cacao powder,
2 tbsp pure maple syrup,
1/4 tsp pink himalayan salt,
12 soft dates,
2 tbsp coconut oil.
2 1/2 cups cashews soaked over night,
1/2 cup lemon juice,
1/3 cup raw honey (I used Wedderspoon Organic Wild Rata Honey),
1 tsp vanilla essence,
1/2 cup raw coconut oil melted,
1 cup frozen raspberries thawed.
1/2 cup frozen blueberries,
1/2 cup frozen raspberries,
1 tsp vanilla essence,
1 tbsp raw honey (I used Wedderspoon Organic Wild Rata Honey).
Firstly you need to make the base. Add the hazelnuts, almonds and coconut to a high powdered food processor and blend until it has the texture of a fine crumb. Add in the rest of the base ingredients except for the dates and blend again. Add in the dates one at a time and keep blending until a sticky dough has been formed.
Line the base of an 8 inch cake tin with baking paper. Press the base ingredients firmly into the base of the tin using the back of a spoon. Set aside and make the filling.
Add the cashews, lemon juice, honey and vanilla to your blender and process until smooth, then add in the melted coconut oil and the thawed raspberries and process again until combined. Pour the filling onto the base, spreading it evenly. Set aside to make the topping.
Add all of the ingredients for the topping into your blender and blend until just combined as you want it a little chunky. Pour it onto the top of the cake evenly.
Put the cake in the freezer for 3 hours to set and then transfer to the fridge to soften before eating. Enjoy 🙂