The one thing I really missed when I cut animal products from my diet was the mouthwatering, creamy, deliciousness of a cheesecake. Thankfully in the wonderful world of raw, nuts are more than capable of replicating many of my favourite dishes, in particular raw desserts and cheesecakes (or in my crazy terminology – SHEEEEZECAKES).

I was hesitant to give this recipe up as it was going to be included in my next ebook (like my Gooey Almond Butter Chocs recipe), but since serving at one of our raw food nights a few months back I had numerous requests for the goods. ‘Sharing’ and ‘caring’ are my middle names, so here it is:

What you need:

Note: you will need a spingform cake pan for this one 

For the crust…

1.5 cup activated nuts (any kind)

1/4 cup pitted dates

1/2 teaspoon Celtic Sea Salt

1 teaspoon vanilla extract

1/3 cup desiccated coconut

1 tablespoon coconut oil

For the filling…

3 cups activated cashews

1 cup fresh squeezed lemon juice

1 teaspoon lemon zest

1 cup almond milk

3/4 cup coconut oil

1/2 cup raw honey

1 tablespoon vanilla extract

Pinch of Celtic Sea Salt

2 tablespoons organic lecithin

How to make:

For the crust…

1. Place ingredients into a food processor and process until combined
2. Dust the cake tin with desiccated coconut
3. Press base into the pan firmly and place into the fridge

For the filling…

1. Place ingredients (except lecithin) into a high speed blender and blend until super smooth
2. Stir in lecithin with a spoon until combined
3. Pour filling over the base, sprinkle with some lemon zest to garnish, and place back into the fridge for a few hours to set
4. Enjoy!

Words from the Wise:

“Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread and pumpkin pie.”

~Jim Davis

Give this recipe a whirl and let us know what you think by leaving a comment below. If you like this, then ‘like’ it. If you love it, then share it!

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