So I have not officially tried this yet (it is currently setting up in my freezer!) but it looks delicious and I'm so excited to try it! especially because normal cheesecake is soooooooo bad for you and since this is vegan and raw it will be...well....better...lol. Now I don't have a vitamixer(those things are freaking expensive!) I just have a ninja, but I think it works just fine. I also did not soak the cashews overnight, just for a few hours because I was so stoked to try the recipe i couldn't wait that long!! so I'll stop gabbing now and give you the recipe!
Crust:
2 cups raw nuts of your choice (I used a combo of pecans, macadamia and cashews)
1/2 cup dates, pitted
1/4 cup shredded, dried coconut
Filling:
3 cups raw cashews, soaked overnight or a couple hours minimum if you don’t have a vita-mix
1/2 cup agave nectar
1/4 water
1/4 cup lemon juice (you can add a little lime too if you want)
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW, i didn't heat it)
Shake or two of sea salt
Raspberry Sauce:
1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired (supposed to be runny enough to drip over cheesecake)
Start with making the crust first by blending the nuts and dates in a food processor or vita-mix until well broken down and you can squeeze it together between your fingers. Add the shredded, dried coconut and blend for a second or two more. Press into a 9 inch pie tin, making sure to press up the sides to the top. Set aside.
Drain the nuts from the soaking water then blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth. You can adjust the flavor as needed here.
Pour filling into prepared crust, tap on the counter to remove bubbles and smooth the top.
Place into the freezer for a minimum of 3 hours or until very firm or even slightly frozen. This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm. If it is left out too long it has a key lime pie consistency, which some like but I don’t so you decide.
Next make the raspberry sauce by blending the raspberries, dates, and agave together until very smooth. Chill in the refrigerator until you are ready to eat the cheesecake.
When ready to serve you can cut it easily with a knife because it is frozen. Place each piece onto a plate and top with desired amount of raspberry sauce. ENJOY!
2 cups raw nuts of your choice (I used a combo of pecans, macadamia and cashews)
1/2 cup dates, pitted
1/4 cup shredded, dried coconut
Filling:
3 cups raw cashews, soaked overnight or a couple hours minimum if you don’t have a vita-mix
1/2 cup agave nectar
1/4 water
1/4 cup lemon juice (you can add a little lime too if you want)
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW, i didn't heat it)
Shake or two of sea salt
Raspberry Sauce:
1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired (supposed to be runny enough to drip over cheesecake)
Start with making the crust first by blending the nuts and dates in a food processor or vita-mix until well broken down and you can squeeze it together between your fingers. Add the shredded, dried coconut and blend for a second or two more. Press into a 9 inch pie tin, making sure to press up the sides to the top. Set aside.
Drain the nuts from the soaking water then blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth. You can adjust the flavor as needed here.
Pour filling into prepared crust, tap on the counter to remove bubbles and smooth the top.
Place into the freezer for a minimum of 3 hours or until very firm or even slightly frozen. This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm. If it is left out too long it has a key lime pie consistency, which some like but I don’t so you decide.
Next make the raspberry sauce by blending the raspberries, dates, and agave together until very smooth. Chill in the refrigerator until you are ready to eat the cheesecake.
When ready to serve you can cut it easily with a knife because it is frozen. Place each piece onto a plate and top with desired amount of raspberry sauce. ENJOY!
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