I borrowed this recipe off a friend, after having the opportunity to try her mouthwatering raw cheese cake at work. I was in love after the first bite! It was the first time I’ve ever come across a cheesecake that was dairy and gluten free.
I just couldn’t believe it, I had to give it a go myself and share it with all of you cheese cake lovers that have problems with dairy and gluten!
Even though mine didn’t turn out anything like hers, it still tasted absolutely amazing!!
My cheese cake had more of a yellow colour to it than the usual white cheese cake colour like my friends. This is because I ran out of lemons so I had to use passionfruit in the cheesecake, instead of putting it on top.
I’d have to say that when I usually alter a recipe like that, it is usually completely ruined – but in this case it surprisingly made it better! The taste of this cheesecake was beautiful, it was so tasty and though not tasting identical to a cheese cake. It sure did satisfy every single persons taste buds whom I shared it with.
I recommend this recipe highly! It’s so easy to make, no cooking is actually involved since it’s raw so there is no chance of burning anything with this recipe. All you need is a food processor and the following ingredients.
Raw Cheesecake Recipe
1.5 cup dates
1 cup macadamias
1 cup cashews (soak 2 hours prior)
2 cups shredded coconut or coconut chips
1 cup coconut oil
1 cup lemon juice ( I did 1/2 cup lemon juice and 1/2 cup passionfruit)
1 teaspoon vanilla essence
1/2 cup agave syrup
Steps
1. Process the dates and macadamias to form the base of the cheesecake until well combined
2. Put the base in a tray and flatten with a spatula so that the base sticks together
3. Combine the cashews, shredded coconut, coconut oil, lemon juice/passionfruit, vanilla essence and agave syrup and process until a smooth texture
4. Pour evenly over the base of the cheesecake
5. Refridgerate for one to two hours before serving – this will make it easier to cut once everything has set a little bit
Enjoy!
