If you asked me what my favorite food in the world was, I'd tell you cheesecake. Or I might tell you tacos because I love those too. But if you asked me what my favorite DESSERT was I'd for sure say cheesecake.
Years ago, when I had a metabolism like the energizer bunny and didn't give a damn about eating healthy, I ate cheesecake all the time. These days, however, there's no way I can eat that much dairy without feeling sick to my stomach. I wanted to create a recipe that would satiate my cheesecake craving without involving a plethora of cholesterol and refined sugar.
This "cheese" cake is made from cashews and coconut milk which create a really silky smooth, creamy texture for the filling. The crust is created with delicious pecans and medjool dates so it's also gluten free.
Difficulty: Medium Prep time: 40 minutes, and then overnight to set Yeild: 1 cake
Prep time: 40 minutes, and then overnight to set
Yeild: 1 cake
- 1 cup pecans
- 1 cup pitted medjool dates (about 10 dates)
- 2 tbsp coconut oil
- 3 tbsp ground flax seed
- 3 cups cashews*
- 1 1/2 cups coconut milk (regular or full fat)
- 4 tbsp pure maple syrup
- 1 tsp vanilla extract
*soak in water for an hour or 2 before using if you don't have a high-speed blender like vitamix.
- 2 1/2 cups frozen raspberries
- 2 1/2 tbsp pure maple syrup
Preheat the oven to 375 F.
In a food processor, add the pecans, dates and coconut oil and mix until combined but still coarse. You can also use the pulse setting on a blender to achieve this.
Evenly sprinkle the ground flax seed on the bottom of a 9-inch springform pan. This will help the crust not to stick to the pan.
With damp fingers, gently press the crust mixture into the bottom of the pan until evenly distributed.
Bake for 10-13 minutes until crust starts to harden slightly.
In a blender, combine the cashews, vanilla extract and maple syrup with 2 cups of coconut milk and blend until the mixture gets really really smooth. If the blender gets stuck, pause and slowly add the remaining half cup pf coconut milk -only as needed.
Evenly distribute the cashew cream over the pecan crust and smooth the top with a spatula. Allow the cake to cool in the freezer for a minimum of 15 minutes before adding the raspberry topping. (If the cashew cream is too soft when you do this, it may mix together a bit with the raspberry sauce and not look very nice.)
While the cake is setting in the freezer, combine the frozen raspberries and maple syrup together in a saucepan over medium heat. Stirring frequently, simmer for about 10-15 minutes until the mixture becomes thick.
Let the raspberry sauce cool for a few minutes and then pour it evenly over the cake, smoothing it out with a spatula. Then put the cake back in the freezer and allow it to set completely overnight.
Take the cake out of the freezer about 5-10 minutes before serving. Enjoy!
*When I made this I used a square baking pan for no other reason than I don't own a springform pan (sad, but true). I'd recommend using a springform if you have one because (I'd imagine) it's way easier to remove, but either will do.
*The size of the square pan I used in this recipe was 2.8 litres and I converted this to a 9-inch springform pan using this handy conversion site.