My husband used to make me a killer raw cheesecake that I loved so much. He was teasing that I'd never be able to find a replacement, so guess what, I had to outdo him....... Vegan-Style!! So here it is, funny thing is, this is the only cheesecake he wants. BOOYA!!!!
What you need:
CRUST:
- 1 cup pitted dates
- 1/2 cup walnuts
- 1/2 cup pecans
FILLING:
- 3/4 cup cashews (soak over night or for a minimum of 4 hours)
- 3 pitted dates
- 1 tbsp coconut oil
- 1 tbsp agave Syrup
- 1/2 lemon juiced (3-4 tbsp)
- 1 recipe of coconut whipped cream
The how to:
CRUST:
- Put all ingredients into a food processor until you get a crumble texture like the picture above. Push into the bottom of the cheesecake pan. ( I used a 9-inch spring form pan)
FILLING:
- Prepare whipped cream, set aside.
- In a high-speed blender add the soaked cashews, 3 dates, coconut oil, agave, and juice from the lemon. Blend until smooth.
- Fold the cashew mixture into the prepared whipped cream, pour onto the crust and let it set in the fridge for 4 hours.
Cut and serve with desired topping. I used fresh picked strawberries from my garden to make my strawberry sauce.