Dear joyous readers!
I was inspired to create this wonderful cheesecake the other weekend eying all the beautiful berries at the farmers market. Originally I was going to create a strawberry cheesecake but since strawberry season is just ending and I would rather you use local berries if possible.
Cheesecake brings back memories of shopping at St. Lawrence Market and picking up a slice of New York style cheesecake - so dense and delicious. Now that I'm a nutritionist and realize the number of people who have dairy intolerances (including myself) I want you to have your cake and eat it too.
The best part about this recipe is that you can make it with any berry you want! If you are reading this recipe and it's winter where you live (hello Aussie friends!) then you can always thaw frozen berries too.
Desserts
Rawkin' Raspberry Cheesecake
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Ingredients
- Bottom
- 10-12 soft medjol dates
- 2 cups walnuts
- 3/4 cup unsweetened shredded coconut
- 3 tbsp cinnamon
- Top
- 2 cups cashews (no salt, unroasted) Soaked for a few hours or overnight.
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1 1/4 cup raspberries
- Optional: ¼ cup honey or maple syrup if raspberries are too tart (give it a taste test once it's been blended)
Instructions
- Discard the water the cashews were soaked in and rinse them.
- To make the bottom, place the dates, walnuts, shredded coconut and cinnamon in a food processor or blender and blend away until it forms a smoother texture, but still a bit crumbly.
- Press this mixture into a 9? spring form pan (if you don't have this size, just remember the smaller the pan the thicker the crust and the larger the pan the thinner the crust). Place it in the freezer and chill while you prepare the cheesecake filling.
- To make the filling, place the soaked cashews, coconut oil, vanilla and raspberries in a food processor or blender and blend until smooth.
- Remove the chilled bottom from the freezer and top with the raspberry cheesecake filling.
- Cover and freeze until solid, several hours or overnight.
- If you've frozen the cheesecake overnight you may need to let it thaw a couple of hours in the fridge. Garnish with a few raspberries!
- Enjoy!
Breakfast, snack or dessert, this dairy-free, gluten-free cheesecake will go fast in my home because the options for enjoying the Rawkin' Raspberry Cheesecake!
Enjoy!
Have a joyous day!
Joy
Hi Joy, This looks and sounds amazing!! However, My daughter has a severe peanut allergy. So I need the cashews to be safe. I am having a very difficult time finding tree nuts, shelled pumpkin seeds and shelled sunflower seeds that are safe and dont have the may contain label. Do you happen to know of any safe brands and/or place to purchase them? We are in Hamilton. Thanks
ReplyHi Natalie! There is a brand of nuts that are certified peanut-free. I've seen it at high end health food stores like McEwan Foods and I think I've seen it at health food stores. However, the name escapes me right now. I will look it up and see if I can find it for you or check it out next time I'm at McEwan's. It's in a black and beige bag if memory serves me correct :)
Hi Joy, this looks fantastic and I'm excited to give it a try! Do you have any suggestions to sub for cashews? They're lovely but a bit pricey. Many thanks!
ReplyMade this on the weekend- loved the learning experience of how the ingredients transformed together to make this delicious treat!! Can't wait to make this again and try different combos!! Thanks for posting!!!
ReplyHi Joy! I just made this with blueberries!!! Delish!! Will this keep in the freezer? Once it sets I was hoping to slice and freeze in individual slices/servings.
ReplyHi Kelly, The crust portion might get a little soggy as it thaws, but otherwise it should freeze okay. Let us know if it works! Kate - Joyous Health Team
I have someone with a tree nut allergy in my home but is ok with peanuts. Can peanuts be used for this instead of cashews or do you have other tree nut free recommendations? I really want to make this!
ReplyTechnically you could, but to be honest, I have no idea if it would work. Cashews soak up a lot of moisture when soaked in water and do really well when processed into a creamy texture. I've never used peanuts to make the cheese portion, so I'm not confident it would work. If you try it, please do report back because I would love to know! :)
I came to know a new method of making cheesecake and good use of raspberry.The cake looks very creamy and delicious. http://www.loveandquiches.com/ .
ReplyThanks for the interesting recipe.
ReplyYou're welcome!