Raw Strawberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is the first raw cheesecake I tried and its one of my favorites. Its so delicious and easy to put together. I usually cut the recipe in half and put it in a pie pan. Works great for me. It also sets fast if you put it in the freezer for about 10-20 minutes. Cheesecake thats ready to eat in 1 hour, yum. This recipe makes one 10'' cheesecake. Ingredients:
2 cups almonds |
2/3 cup packed dates |
1/2 teaspoon vanilla |
1/8 teaspoon salt |
4 cups strawberries |
2 cups cashews |
1 cup coconut oil (measure then melt) |
1/2 cup agave |
2 tablespoons lemon juice |
1/4 teaspoon salt |
Directions:
1. Crust.
2. First I like to rub a little coconut oil in my pan and sprinkle several tablespoons of flaked coconut in the dish before putting in the crust.
3. Grind the almonds in the food processor until its a fine meal.
4. Add the dates, vanilla, salt and run the processor till it all comes together.
5. Dump the mix into the pan and press into the shape you desire (if its cheesecake then don't go up the sides) I like a thin crust.
6. Filling.
7. Blend strawberries, cashews, agave, lemon juice and salt in a blender until it comes together.
8. Now add the coconut oil and blend again.
9. Sometimes I add a little water if I am having a hard time processing the mixture and the end result is just fine.
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