Cheese cakes are not my thing but I will make one if it’ll make others happy and it’s a healthy version without the cheese. Here’s what I made over the weekend as a birthday cake.
What you need:
- 2 cups raw macadamia nuts
- 1/2 cup pitted dates
- 1/4 cup dried coconut
- 3 cups cashews, soaked for at least 1 hour
- 1/2 cup lemon juice
- 1/2 cup honey or agave
- 3/4 cup coconut oil (warm it using steaming or a pot)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup water
- 1 strawberry
- 8 blueberries
- 25-30 raspberries, depending on the size
- Dried coconut
- Sliced almonds
- Grind the macadamia nuts and dates in the blender until smooth. I left chunks of nuts in it since the cheese cake itself is smooth, so there’s an interesting contrast to the texture.
- Sprinkle dried coconut onto the bottom of an 8 or 9-inch spring form pan.
- Press crust onto the coconut to prevent it from sticking and also give it more flavor.
- Blend the filling ingredients until smooth.
- Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table or counter top.
- Place it in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
- Decorate the cake with sliced almonds, strawberry, raspberries, and blueberries. Sprinkle dried coconut to replace powdered sugar as a healthier option.
It tastes sinfully good though it’s all raw and vegan, even to those who haven’t tried raw vegan cheese cakes before. Due to the ingredients, it’s quite a pricey cake but it’s totally worth it.