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Raw Strawberry Cashew Cheesecake

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“No cooking involved! Just mix together the ingredients and then layer your cheesecake. This is not only a dessert, but a meal and provides the body with high doses of nutrition, antioxidants and protein. You can eat it soft as soon as it’s made! You can also refrigerate it so it’s firm, and when you freeze this it’s like an ice cream cake! ” Liana

Total time: 3 hours to soak nuts, 30 minutes preparation

Serves: 20 slices

You will need: 
One cake tin (9 to 12 inch is good)
“The one I used from the above photo is a 10 1/2 ounce Spring Form Round Cake tin. A Spring Form makes it easier to pop the cheesecake our after it has set. But a regular one can work too, just use a knife to unstick the edges if they get stuck to the tin. Since discovering the Spring Form I won’t use a regular tin again! It makes such beautiful looking pies and cheesecakes.”

Ingredients:
For the base crust:
3 1/2 cup walnuts
11 soft dates (seedless)
1 tablespoon water
1/4 teaspoon salt

For the cashew cheesecake filling: 
1/2 cup lemon juice (approx 2 large lemons)
3 cups cashews, soaked in water for 3 hours
3/4 cup maple syrup (or raw honey)
3/4 cup coconut oil, melted
1 tablespoon pure vanilla extract
1/8 teaspoon salt

For the strawberry cashew cheesecake filling:
1/4 cup lemon juice (approx one large lemon)
3 cups cashews, soaked in water for 3 hours
3/4 cup maple syrup
3/4 cup coconut oil, melted
1 tablespoon pure vanilla extract
1/8 teaspoon salt
2 cups strawberries
2 tablespoons water

For the toppings:
1/2 cup walnuts
20 strawberries, sliced medium thickness (approx 1/8 – 1/4 inch)

Action:
1. Make the base crust. In a bowl or blender, combine the crust ingredients, walnuts, dates, water and salt. Mix until a moist dough has formed. It should be dry enough to hold together. Turn the base mixture into a cake tin so it covers the bottom completely. Set aside.
2. Make the cashew cheesecake filling, put all the ingredients in a powerful blender like the Vitamix, and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust.
3. Add your first layer of toppings, use half of the sliced strawberries and place them on the cheesecake. Sprinkle with 1/4 cup walnuts. Then set in the freezer while you make the strawberry cashew cheesecake filling!
3. Make the strawberry cashew cheesecake filling, put all the ingredients in a powerful blender like the Vitamix, and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling onto your cheesecake.
4. Finish layering sliced strawberries over the top of the cheesecake, sprinkle with the remaining 1/4 cup walnuts. Now it is ready to eat! It will be soft and luscious! Or set it in the fridge for a few hours to set firm. It will be hard in the freezer after 5 hours.

Tips:
1. it really helps to have a good blender for this recipe, like the Vitamix. The idea is that the cashew mixture is soft, with absolutely no chunks, it should be completely smooth. Some people have made it with a regular blender and it leaves some chunks, which they did not mind. It is still tasty, but I do prefer it completely smooth.
2. You can make it without soaking the nuts, but soaking makes it creamier and easier to blend.
3. The cheesecake is ready to eat as soon as you make it, it will be soft and lush once blending is finished, you can always eat it right away, but setting it in the fridge will firm it up nicely, and freezing it allows it to become an ice cream cake.
4. You can store this in your freezer for 3 months and it will stay good.
5. You can use any nut for the base. Cashews work best for the cheesecake mixture though, they seem to be one of the creamiest nut. You could also use almond or macadamia nut.
6. To make a smaller cheesecake halve the recipe.
7. You can also make mini cheesecakes, just spoon a heaping of the mixture into mini cup cake holders.

Benefits:
+ Vegan / Plant Based
+ Provides the body with nutrition
+ High in antioxidants
+ Gluten free
+ Refined sugar free
+ Dairy free
+ High in protein
+ Increases energy
+ Can aid weight loss
+ Can relieve stress
+ High in vitamin C
+ Good omega oils for the hair
+ Whole ingredients, good for the brain

Nutrition facts per slice: 
Calories: 368
Total Fat: 28g
Carbohydrate: 23g
Dietary Fiber: 6g
Protein: 7g

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

Yes that is snow in the background! Photo thanks to Rock’n Raw Photos – Raw and Unedited #NoFilter 

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Learn how Liana transformed her health and now lives in the body of her dreams thanks to the Earth Diet!
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