Raw Cheesecake Recipe

Raw Cheesecake with Berry Sauce 

This cheesecake is derived from a basic recipe that can be altered into any flavor you like, so the possibilities are endless. I wanted to enjoy it plain that day and decided to add some flare to it at the end. This recipe makes one 9 inch spring-form pan cheesecake but you can also make smaller individual cheesecakes too. By the way, this is the first raw dessert I have ever made and it was delicious. Everyday I make sugar laden, corn syrup drenched cakes, cookies, and pies for my job and can't help to feel an extreme guilt and tremendous disgust for what people think tastes good. This is way healthier, dairy free, completely raw and awesome! Enjoy!

Crust = 

2 cups of pecan (soaked 6-8 hours)

1/2 cup soaked raisins

1. Grind up ingredients in your food processor then

press down into an oiled 9" spring pan

Cheesecake Base =

3 cups of cashews (soaked for a few hours)

1/2 cup water

3/4 cup lemon juice

3/4 coconut oil

3/4 cup honey

1 tsp vanilla

1/2 tsp sea salt

2. Blend ingredients up really well in your blender (the smoother the better)

3. Pour ingredients over crust bottom and try to knock any air bubbles out of the pan

4. Freeze for about 2-3 hours before serving

Berry Sauce (can be added for fun) =

I really just winged this one, blend up an equal amount of fresh blueberries, agave (or honey), and a few frozen blackberries. Surprisingly blueberries after being blended turn a pinkie color and I had to add the blackberries just to get that color. Blend these all together until you get that syrup consistency, it will be very sweet so just drizzle it on, try not to drench it.

Ps. there are sooo many different raw cheesecake recipes out there, all equally great.

This one is just my fave  :)