This is one of my BEST recipes! I have never served this and not had someone say, “Oh wow! That tastes amazing!” And it doesn’t matter if they eat healthy or not–this is a guaranteed hit!
And this is a much easier recipe to make than a real cheesecake and since the main ingredients are nuts it is something you can serve to someone who is dairy-free or lactose intolerant. You can make this in 20min or less. I like to buy the nuts in bulk when they are on sale at my health food store. So when the cashews are on sale I’m either making a cheese cake or kale chips! Cashews are great because they add a “cheesy/creamy” flavor when blended.
This recipe is adapted from “How we all went Raw” cookbook by the Top Raw Men.
Ingredients to buy:
- 2 cups dates (medjools are the most delicious but you could use cheaper varieties too)
- 2 cups pecans (pecans are the yummiest but walnuts work (and are cheaper) however more people are allergic to walnuts than pecans)
- 1 1/4 tsp vanilla (sugar free variety!)
- 1/4 cup ground flax seeds
- 3/4 tsp salt
- 3/4 cup honey (or agave nectar)
- 1/4 cup coconut butter (optional)
- 3 cups cashews
- 1/2 cup lemon juice
- 2 cups frozen strawberries (or blueberries for a different flavor but I like strawberries best)
- 1/4 cup almond milk (any milk will work)
Initial Prep work:
**put 1 cup of dates in 2 separate small bowls. Fill with water until they are covered. They will soak in this water until you are ready to use them in the crust and topping. Save the sweet date water to use if needed.
Step #1: Instructions for the buttery crust
- In a food processor with the “S” blade, blend 2 cups pecans until they are in small pieces.
- Then add 1/4 tsp vanilla, 1/4 cup ground flax, 1/4 tsp salt, and 1 cup of dates (soaked atleast 5 min).
- Blend until it turns into a ball. If you need to add some of the date “water” to help it make it “go” that’s fine
- Place into a spring form pan (if you have one, pampered chef makes a great one), otherwise any pie pan will do. Spread with spatula or mash with fingers into place.
Step #2: The Cheesecake Filling:
- In food processor with the “S” blade, blend 3 cups cashews, 1/4 cup lemon juice, honey, coconut butter (optional), 1 tsp vanilla, and 1/2 tsp sea salt. I let it blend for a long time until velvety smooth. Ensure the mixture is thick, but you can add more of the date water to help it run.
- Pour mixture on top of crust. Remove air bubbles by tapping pan on counter gently.
Step #3: Strawberry (or blueberry) topping:
- Blend 2 cups frozen strawberries, 1 cup pitted dates, 1/4 almond milk, date water (as needed)
- I always need to add date water, even though I have a Vitamix blender (heavy duty blender)
- Pour topping over cheese filling
- freeze for several hours or until firm
- Remove the spring form pan and serve while slightly frozen (we’ve served it 24 hrs later and it thaws very fast–however it is best frozen vs. thawed completely so store in freezer)
My pampered chef spring form pan has this neat little “knife” that helps you unstick a cheesecake (see below)
Perfection!