Raw Strawberry Cheesecake with Strawberry Drizzle

I’m not the first to make a vegan “cheesecake” using cashews, but this is a super yummy dessert that my family absolutely drools over! This is also Paleo friendly, and a great way to get in your healthy fats!

The Crust:

  • 1 cup walnuts
  • 1/4 cup finely shredded coconut flakes
  • 2 pitted medjool dates
  • 1/2 tsp salt

Blend coconut flakes and dates in food processor until smooth. the coconut flakes should be blended to a fine meal. Transfer mixture into a bowl and set aside. Blend almonds, walnuts, and salt in food processor til a fine meal (don’t let it turn into nut butter!) Combine mixture into the coconut flakes and dates, mixing well. Press crust into a greased 8×8 pan using fingertips. Let set in freezer while making the cheesecake filling.

The Cheesecake Filling:

  • 2 cups raw cashews (soaked in water 4hrs)
  • 2 tbs vegan palm shortening or coconut oil or grass fed butter (I like the creamy consistency of the palm shortening or butter best)
  • 1/4 cup fresh lemon juice
  • 1 1/2 cup freeze dried strawberries ground into a powder (or fruit of choice! this would be wonderful with blueberries or raspberries!)
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp salt

Strain the cashews out of the water, then combine all ingredients into food processor. Blend until completely smooth and creamy . Pour filling mixture over crust, smoothing with a spatula. Set cheesecake in refridgerator for 2-4hrs before serving! This is even yummy when frozen!

Strawberry Drizzle:

  • 2 cups fresh strawberries
  • 1-3 tbs honey
  • 1/2 tbs arrowroot powder
  • dash salt (this makes it taste sweeter)

Pulse in vitamix or food processor. Be careful, this sauce is better when left a little chunky! Slice and serve with drizzle!

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One thought on “Raw Strawberry Cheesecake with Strawberry Drizzle

  1. Hey girl, in the crust recipe it says to blend the almonds, walnuts and salt together, but I don’t see an amount for the almonds.. ?

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