Raw Strawberry Vanilla Cheesecake {Dairy free}

The summer dessert dilemma.

For me, the ultra heat precludes the very rich, the heavy,and the cloyingly sweet, when it comes to dessert.

I also like something light, cool, and easy to make, something good for gatherings, barbecues, and that won’t make me feel like I just ate a ton of bricks.

The cashew “cheesecake” is the ticket to all of the above.

It is the key to a crowd-pleasing, show-stopping dessert that satisfies a sweet tooth without sacrificing nutrition.

With a base and filling made of mostly nuts, and sweetness from dates and maple syrup–this is as healthy a cake as you’re likely to find.

This cake can be made ahead, but be sure to give it some time to thaw before serving if it has spent extended time in the freezer. If you plan to serve it immediately–it only needs about 30 minutes in the freezer to set up.

Tools:

1 chopstick

Ingredients:

(Crust)

1 cup almonds

1 cup dates

1 tablespoon coconut oil

sprinkle of salt

(“Cheesecake” Filling)

2 1/2 cups cashews, soaked

1/3 cup maple syrup

2 lemons, juiced

1 teaspoon vanilla

1/3 cup coconut oil

pinch of salt

(Strawberry Drizzle)

6 strawberries

Instructions:

Place the crust ingredients in a high powered blender, and pulse until fully combined

Press the crust into the bottom of a spring form pan until it fully covers the bottom and feels smooth to the touch

Place the filling ingredients in a high powered blender and blend on high until smooth

Reserving 1/4 cup of the filling, pour the remainder over the crust and spread until even

Place the strawberries in a high-powered blender and blend on high until smooth.

Pour the strawberry puree over the filling in a spiral, starting at the outside and working inward

A messy spiral is OK, you can always fix it later.

Take the chopstick and stick it straight down into the filling (do not pierce the crust) and swirl it around through the filling to create a swirl design.

If you feel there is too much pink, add some of the reserved cashew filling and swirl again with the chopstick.

This method is inexact, and artistic. Sometimes (for me anyway) it turns out beautifully, other times not so much. I find that as long as you reserve some of the original filling, you can always go back and create something beautiful–even if you mess up and accidentally pour the strawberry puree in one big uneven splotch…like I’ve never done….ever.

Raw Strawberry Cheesecake

More about Kaitlin

I’m a food lover, health researcher, amateur cook, recovering journalist, nutrition student and avid kitchen experimenter. I live in the woods with a boyfriend and a dog.

Leave a Reply

Your email address will not be published. Required fields are marked *