The ultimate raw cheesecake is a snap to make thanks to inherently creamy raw cashews. While this recipe takes a bit of time to create, it’s mostly hands-off. Garnish with sliced fresh strawberries or your favourite fruit.
Tip: Make snack-sized cheesecakes in paper-lined muffin tins; they’re perfect for packed lunches or plated desserts.
1 cup (250 mL) raw walnuts
1 cup (250 mL) packed Medjool dates, pitted
1/2 tsp (2 mL) ground cardamom
1/4 tsp (1 mL) sea salt
2 cups (500 mL) raw cashews, soaked overnight, drained and rinsed
1/2 cup (125 mL) liquefied coconut oil
1/2 cup (125 mL) raw honey
2 tsp (10 mL) lemon juice
2 tsp (10 mL) vanilla extract
Line 7 in (18 cm) tart pan with a removable bottom with parchment paper. For crust, in food processor, pulse walnuts until finely chopped, almost a flour. Add dates, cardamom, and salt; pulse until a ball forms and mixture is sticky. Firmly press into prepared pan. Clean food processor.
In cleaned food processor, purée cashews until mostly blended. Add remaining filling ingredients and purée until smooth and creamy, 1 to 2 minutes. Smooth onto prepared crust and refrigerate for at least 12 hours.
Before serving, run knife around outside of pan and unhinge pan. Slice and serve. Store in refrigerator for a few days or freeze for up to 2 months.