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Nutrition Facts
Serving Size 1 (104g) Recipe makes 16 servings The following items or measurements are not included below: 1/3 vanilla beans 1/2 teaspoon sea salt berries
Calories 437
Calories from Fat 281		(64%)
Amount Per Serving		%DV
	Total Fat 31.3g	48%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 296mg		12%
Potassium 405mg		11%
Total Carbohydrate 38.4g		12%
	Dietary Fiber 4.2g	16%
	Sugars 26.1g
Protein 8.2g		16%
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Lemony Cheesecake With Berry Sauce (Raw Vegan)

Recipe #316719 | 3¾ hours | 40 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: RawFoodNut
Jul 31, 2008

Mmmm, cheesecake! A healthy, guilt-free version with lots of living enzymes. If you use raw ingredients, and virgin, unrefined, coconut oil (preferably organic), this recipe is so good for you! It looks like a lot of coconut oil, but it works out to less than 1 tbsp per slice, and that's less than the recommended daily amount to get all those wonderful fatty acids they're talking about with coconut oil these days. So, well, hey, have a 2nd slice! We love this cheesecake and we're rarely without one in our freezer "just in case". There are lots of raw cheesecake recipes floating around the 'net, and after trying many of them, this is our version, taking little bits of each and doing what we like with it. I also tend to make more than one at a time, and keep them in the freezer, so I don't have to make them as often.

SERVES 16 (change servings and units)

Ingredients

For the crust

2 cups almonds
1 cup dates

For the Cheese

3 cups cashews (soaked for at least 1 hour)
3/4 cup lemon juice, fresh
3/4 cup raw honey
3/4 cup coconut oil (when liquid, see 2nd step)
1/2 cup water
1/3 vanilla bean or 1 teaspoon vanilla
1/2 teaspoon celtic sea salt

For berry sauce

3 cups frozen berries
1/2 cup dates or 1/4 cup honey

Directions

1
Soaking the cashews makes them nice and soft, and will help make the cheese smooth, so do try to soak them for a full hour before you start the recipe, if possible. So, if they're not in water yet, get those cashews in some water first! :).
2
Scoop out a little over 3/4 cup of coconut oil in a glass measuring cup, and place measuring cup in a few inches of very warm water, but not reaching the top of the measuring cup. You could do this in the sink or in a large bowl. This is to warm the coconut oil from a solid to a liquid. Stir every couple of minutes while you make the crust, and it will melt faster. If your house is very warm, and your coconut oil is already liquid, you get to skip this step!
3
Place ingredients for crust in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan.
4
Check your coconut oil, and double-check measurement once it's all melted.
5
Put all ingredients for cheese into food processor, and process at high speed until very smooth. Adjust to taste.
6
Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles.
7
Put cheesecake in freezer until firm, at least 3 hours, but I usually do it overnight. The freezer step is important because it sets the mixture. Transfer to fridge and it will be ready to eat after about an hour.
8
To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving.
9
Note: If it's a very hot day, keep in mind that the cheesecake will melt if it's left out, because of the coconut oil, so leave it in the fridge until just before serving, and all will be fine.

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Featured Reviews for This Recipe

From: DitaVT

On Nov 4, 2009

Turned out perfect! I love the texture and taste of the "cheesecake." I used agave nectar in place of honey and added lemon juice to the berry sauce as well. Loved it!

0 people found this review helpful

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From: vBrooks =]

On Aug 19, 2009

I made this yesterday for my brothers 10th birthday and it came out GREAT! The texture of the cashews is nice and smooth. It very similar to a "cheesecake" we buy at our local natural food store, and a lot cheaper to make at home. I am definitely make this again!

1 person found this review helpful

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From: Chef #925270

On Aug 17, 2008

I'd been looking for a good raw vegan cheesecake that has the same ingredients as the Earth Cafe raw cheesecake that is sold in health food stores. This one sounded similar so I tried it. Thank you, thank you! It's EVEN BETTER than the Earth Cafe cheesecake (sorry Earth Cafe!) The only change I made is the crust: I prefer a shortbread-like crust so I made one out of 2 cups of walnuts, some coconut butter, a pinch of celtic salt and a squeeze of agave. I also blended frozen organic strawberries with an inch of vanilla bean, a pinch of celtic salt and a squeeze of agave for strawberry sauce—and—let some frozen organic strawberries thaw in the fridge and placed them on the cake before serving and drizzled the sauce all around. This was absolutely amazing! It has the taste and texture of a real cream cheese cake, but even way better! My guests loved it. This is a keeper. Thanks so much for doing the tweaking and experimenting and sharing!

3 people found this review helpful

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From: Narshmellow

On Oct 14, 2009

I just made the cheese part of this (I never liked raw crusts with dates in and I always just liked the cheese part anyway). I soaked the cashews 8 hours, (to deactivate enzyme inhibitors), so I put in just a little water. I just dumped everything in to my blender without melting the oil. I also used agave nectar since honey is overpowering to me with a light taste of lemon. After tasting I added 1/2 tsp lemon extract and after tasting the completed dish this morning next time I make it I will put in 1 tsp because I wanted a little more lemony taste. (I might also put in some zest and see how that works). Alone, it takes a few spoonfuls to get use to the flavor. So I added frozen raspberries to the bowl before putting it in the freezer and wow, the combination of the two was really good. I enjoyed this. Letting it sit overnight lets the flavors meld, and I grew up eating frozen cheesecake, so thumbs up! I will be making this again. Thanks.

2 people found this review helpful

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