Just like Cheesecake

[Juan, Judy & Alex]

For all those sweet tooths out there

For the crust:

1 1/2 cups of almonds
1 cup of dates or 1/2 cup of honey

To make the crust, use a food processor and process the nuts and dates or honey until nice and fine. If you do not have a food processor use a blender but do not place all the ingredients at once but little at time or else it will burn out the blender. "Personal experience". Place the ingredients into a pie plate and press all around the pie plate, once this is done I put it in the fridge.

For the Cheese:
3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft)
1 cup of lemon juice
1 cup honey
1 cup of coconut oil
1 teaspoon of vanilla

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and 1/2 cup of water. Blend until smooth and adjust to taste.

Pour the cheese mixture onto the crust.

Place the cheesecake into the freezer until its nice and firm (I put it in for 3-4 hours tops).

Then I put cheesecake into the fridge for about an 1 hour.

For sauce:
1 bag of your favorite berries or whatever is available
1/2 cup of dates or 1/4 cup of honey

Blend the ingredients and place it on a container.

I pour the sauce on the cheesecake when I cut myself a piece.

Delicious!!! will definitely be a favorite.

God Bless and Love you

[SedonaSun]

I'm droolin' already!!

[tracyinfo]

Sound superb! Thanks for the recipe.

--Tracy

[caramba]

Sounds delish!!! Just the thing to test my new food processor on! Thanks

[SedonaSun]

Wow, is this rich!!! I didn't put lemon in because I've found that so far all the recipes that call for lemon are tooooo lemony. Probably my tastebuds, but it tends to ruin stuff for me.

I didn't do the fruit sauce on top yet--just cut a sample piece (okay, 2). This is so rich it will last for days!

The coconut oil the store had is in a solid form and slightly waxy in texture. Hubby doesn't much like the cheesecake because of that (more for me!) Not sure if there's other forms of coconut oil, but this is fine by me. Very simple to make, too, although next time I think I'll make a thicker crust.

[Amethyst_Rain]

wow...this sounds soooooooo good...i'm really excited to try this and dazzle all my non rawists hehehehe :)

[Juan, Judy & Alex]

To all,

Amazing the responses we get with this recipe especially from our non-raw friends. They absolutely LOVE it. We're always sharing recipes with "them" in hope that they will be convinced of the wonderful life we are experiencing :)

God Bless and love you

[sweetgoddess]

yummy in my tummy........i have no coconut oil..suppose olive would do?
Thanks for sharing!

[Juan, Judy & Alex]

Sweetgoddess, please do not use olive oil will never set. Reason for the coconut oil is to set the cheesecake form.

Fact: coconut oil becomes solid where's olive oil does not.

Hope this helps.

[Rubianne]

Oh my! I just made it and put it into the freezer. I had to add some agave nectar to sweeten it a bit and to cut the cashew flavor which was coming thru.. other than that... I can tell it's going to be a super rich treat! This is just too dense to have often - best to keep this one for special occasions. Thanks for posting the recipe!

[sweetgoddess]

oh darn...well thank you for letting me know. I didnt figure it would work but it was worth asking ;)
Guess i will have to come to your place for a piece LOL

[rawpriestess]

Hi,

Yes, this sounds delicious.

I used to love cheesecake, and have tried hundreds of recipes, but none of them really tasted or had the texture of cheesecake, this sounds like it will.

I understand about coconut oil, or butter as our neck of the woods calls it.

It liquifies at about 70 degrees, and hardens at cooler degrees, so it is really nice to use in frozen or cooled deserts.

It also is extremely good for you, and good tasting.

In fact some people just eat it out of the jar.

They say 1 T a day, will keep you in good health, I believe that. It is great for skin and hair.

I will have to try this recipe, thanks for sharing.

Blessings,
Rawpriestess

[vegangelist]

i know why coconut oil is used...both for logistical reasons in uncooking and for health reasons. but, if someone knows of ways (not just in this recipe) to substitute for it...i am all ears. reasons: 1) coconut oil is very expensive....and danged if i don't already buy lots of expensive ingredients! and more importantly (maybe) 2) i am just really less than thrilled with the taste of it.

ok, i LOVE coconut. that is, I love fresh coconut flesh, dried coconut flakes, coconut flakes, COCONUT MILK....yep, love coconut. but to me, coconut oil has a weird taste once you put it in things. i have had another uncheesecake made with cashews and coconut oil...and at first it is ok, but then there is that weird coconut oil aftertaste which, honestly, tastes rancid to me. and, before anyone thinks that that is the problem. it isn't. i have had it on a number of occasions and it has always been very fresh. i have had numerous raw "baked" goods that have coconut oil in them and i am always offput by them...b/c they always have this lingering aftertaste which i really can only describe as tasting somewhat stale or rancid. am i the only one that has experienced that? i admit to having a highly sensitive aftertaste-o-meter...but still! what can i do? b/c there are too many yummy looking recipes out there that call for coconut oil/butter that i don't want to have to pass by (sigh...)

kristi

[SamL]

oohhh that sounds delicious! Thanks for sharing.

I've got my dad coming to visit in a month so I'm sampling all the treats for his visit. In the nic of time :)

[SedonaSun]

Hi all,

I made a modified version of this last night. My raw hubby loves it and I even had to lay down the law that half of it MUST remain when I get home from work today.

I wanted a thicker crust than last time, so I added about 50%, but it came out about 3 times thicker. So, not sure which time I goofed in the amount of ingredients, but we both really like it like this.

2 1/4 cups of almonds
1 1/2 cup of dates

For the Cheese:
3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft)
1 cup honey
1 cup of coconut oil
2 teaspoons of vanilla
about 1/4 cup carob

and a bag of blueberries

layer half the cheese mixture over the crust. ADD A LAYER OF BLUEBERRIES (I used a whole 10 or 12 oz bag) and then add the rest of the cheese mixture on top.

Drain the blueberries first. If they're frozen, run the bag under warm water to defrost a bit and drain off the juice as they defrost.

I was too lazy to add blueberries to the top of the original posted recipe, so I wondered what they'd be like in the middle. DANGEROUSLY YUM!