Raw Raspberry (or Blueberry) Cheesecake

Raw Rasberry Cheesecake

Raw cheesecake was something I had always admired from afar and put it down to being way to difficult for me to attempt.  Then I found this recipe on the Food Matters website and they made it look totally doable… so I did it.. and it was just as easy as it looks and it tastes just as good as it looks.  I’ve changed a few things from the original recipe to make it easier but it still tastes and looks amazing!

Raw Blueberry Cheesecake

So here’s my version:

I just used my old Nutty Chia Slice recipe for the base:

BASE INGREDIENTS

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil
  • A splash of Vanilla Essence if you want

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a lined round tin and freeze.

TOP LAYER

  • 1 cup raw cashews (soaked overnight or at least 2 hours)
  • 1 cup raspberries
  • juice of 1 lime
  • 1 tbsp coconut oil
  • 1 tbsp water

WHAT TO DO

  1. Combine all ingredients into the food processor and process until smooth.
  2. Remove base layer from the freezer.
  3. Spread top raspberry layer evenly over the bottom layer.
  4. Replace into the freezer to set, for at least an hour.
  5. Top with fresh raspberries to serve.

* Note: Cheesecake is best stored in the freezer, remove 1-2 hours before wanting to serve to allow to soften.

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