"Raw Cheesecake"
I really used to enjoy a nice slice of cheesecake every now and then but I didn't enjoy the flutter in my stomach afterwards. When I realized there was a healthy alternative I was excited to try it. You can make these an individual Cheesecakes or one round medium sized Cheesecake that serves 8 ,1"1/4 inch slices. They are just sweet enough, creamy and the crust taste just like a delicious Graham Cracker crust. This is a recipe you will use again and again, enjoy!
What you will need:
Food Processor
Blender
8x11/2 inch Cake Pan
Parchment Paper
Ingredients: 10 Prep time: 35 minutes Serving Size:8
Crust
2 cups of Walnuts
2 tbsp of Agave Nector
1 tsp of Cinnamon
1/4 tsp of Vanilla Extract
Filling
1 cup of creamy part of Coconut Milk
2 cups of Raw Cashews soaked for 2 hours
1/4 cup of Agave Nector
1 tsp of Nutmeg
1/4 tsp of Vanilla Extract
Strawberry Swirl
2 frozen Strawberries
1/4 cup of Water
Directions:
Place a sheet of parchment paper to cover the bottom of the cake pan. Add the ingredients to the food processor. Puree until it looks like sticky bread crumbs. Spread crust into the cake pan, pat it down with your fist until it is smooth and place it in the freezer for 15 minutes. Add the ingredients for the filling (including water from soaking the cashews) into the blender and blend until smooth. Remove the cake pan from the freezer and pour filling on top. Do a quick rinse of the blender. Add Strawberries and water and blend for 2 minutes. Spoon the strawberries on top of the caked and swirl with your spoon. Freeze for 2 to 3 hours or overnight. When served it will melt within 20 minutes so be sure to freeze the remaining cake after served.
