No Cheese Cheesecake Recipe
When you look at the photo below what is the first thing you think? Because when I look at it, I think…”oh man would I love to have a piece of that, but I can’t eat that!” Oh yes, you can! This is a No Cheese Cheesecake recipe that came to me from a fan. She asked me to tweak it for her because it did not taste just like she thought it should. Below you will find the results of my tweaks. I made it live on a Periscope broadcast the first time, and I was a little nervous that it would taste good but not taste like cheesecake. To my delight, it does taste just like cheesecake! This is raw food and all plant-based except for the honey (honey has amazing antibacterial properties in the human body). No refined sugars, no cream cheese and perfectly yummy! I would highly recommend that you make it in a springform pan
No Cheese Cheesecake Recipe
Crust:
2 cups raw macadamia nuts
½ cup dates, pitted
¼ cup dried coconut
Filling:
3 cups chopped cashews, soaked 1 hour
¼ cups lemon juice
¾ cup honey
¾ cup coconut oil
1 tsp vanilla
1 teaspoon sea salt
½ cup of water
To make crust, process the macadamia nuts and dates in a food processor. In a springform pan
To make the filling, blend the cashews, lemon, honey, coconut oil, vanilla, sea salt and ½ cup of water. Blend until smooth. Pour filling onto the crust. Remove air bubbles by tapping gently on the sides of the pan. Place into freezer until firm, 2 – 3 hours. Remove whole cheesecake from springform pan while frozen. Defrost in refrigerator before serving.
Quick Cherry Sauce
1 cup frozen dark sweet cherries
½ cup dates or figs, chopped
dash of cinnamon
splash of vanilla extract
add coconut milk
Use a food processor and blend frozen cherries, dates, vanilla, and cinnamon. Blend until smooth. Can be made with strawberries, blueberries or raspberries.
