RAW VEGAN STRAWBERRY CHEESECAKE

Would you believe me if I told you this CAKE was refined sugar free ? Dairy free ? Wheat free ? And actually good for you !?

Well keep reading if you want the recipe...if you're not busy drooling all over your keyboard.

I was inspired to make this raw cheesecake with my friend Tiffany, by the amazing Essena Oneill (instagram | website). She tweaked an original strawberry cheesecake recipe from www.taste.com.au, and turned it into a raw and vegan treat !

Equipment

• 22cm round springform tin 

(we just used a normal tin, but had a bit of trouble yanking it out, so would highly recommend you come prepared with one of these)

• Blender

• Baking paper

Base

• 1 cup macadamia nuts

(we used a mix of seeds and nuts like cashews, almonds, sunflower seeds)

• 1/2 cup walnuts

• 1/2 cup pitted dates

• 1/4 cup shredded coconut

• Pinch of Himalayan pink sale  (optional)

Centre

 • 3 cups raw cashews soaked for 2-4 hours and then drained

(we just used 255g of macadamias)

• 3/4 cup lemon juice

(was waaay too much ! It was so sour we ended up running honey through it. 1/4 cup should be more than enough)

• 3/4 to 1 cup coconut nectar

(couldn't find it so we used coconut cream)

• 3/4 cup coconut oil

• 1 vanilla bean, split and scraped

Topping

• 2 cups frozen strawberries

• 1/2 cup pitted dates

• 1 cup sliced fresh strawberries

Method

- Base -

1. Lightly grease the 22cm round springform tin with coconut oil and line base and sides with baking paper

2. Place all ingredients for the base (except the dates) in a food processor, blend until you get a crumb-like texture

3. Add dates and pulse until well combined

4. Press into the base of the springform tin and pop into the freezer while you prepare the other components of the cheesecake

- Centre - 

1. In a blender, blend all the ingredients for the filling at high speed until smooth

2. Pour onto the base layer and return to the freezer until set enough to pour on topping

- Topping - 

1. Wash out the blender and blend the frozen strawberries and dates on high speed until smooth

2. Pour on top of the cheesecake layer and return to the freezer for 4 hours or overnight

- To serve - 

1. Sit at room temperature for 10-15 minutes

2. Carefully remove the sides of the springform tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin)

3. Gently peel away baking paper from base and sides

4. Arrange sliced strawberries on top to serve

5. Keep cheesecake frozen when not being served

Now don't be overwhelmed by all of that ^ if my friend and I can make it, so can you guys ! Believe me. We can't even make those Adriano Zumbo macarons (most difficult thing ever, I swear)

Hope you enjoy it as much as we did !

Jenny ♥

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