Raw sweet kale cheesecake recipe
Prep Time5 min
Total Time5 hours 5 min
Shelf Life1 week in freezer
Rating5/5 (from 9 ratings)5
- 1. Place all ingredients into blender. Blend until extremely smooth! Keep blending until you can't see any bits of cashews or kale. This should be like a nice creamy thick smoothie.
- 2. Pour into a glass dish (or molds). Smooth out with the back of a spoon.
- 3. Freeze for at least 5 hours (or ideally overnight).
- 4. This recipe should always be kept in the freezer. (It will melt otherwise.)
The Rawtarian's ThoughtsBy The Rawtarian
I recently received a request from J. Coleman to make a raw dessert for St. Patrick's Day, and I couldn't resist making a noteworthy cheesecake by using kale's vibrant green color to make a raw sweet kale cheesecake! It sounds freaky, but that's part of the fun. A definitely showstopper for a work function for sure :)
Also, flavor and color are both very important to this recipe, so if your recipe isn't turning out quite green, do a little taste-test before pouring out of the blender. Feel free to add a few more sprigs of kale (or spinach) and blend again to get the right shade of green. But keep taste-testing to make sure you don't make it taste too green :) As written though, this sweet kale cheesecake recipe is lovely and sweet, with absolutely no green flavor at all.
If you have a crappy blender that doesn't blend very well, you should soak your cashews in warm water first for a few hours (to soften them), then rinse and pat dry. But if your blender is good and strong, then you don't need to soak them.
Also, if using kale, be sure to use only the leafy bits -- don't add the spines of the kale. In other words, carefully rip the lettucy-bits off the kale stalk and use those, but throw out the hard spines.
Re: the dish, as you can see I've used a bunch of different molds and a small pie pan, but if you don't have fancy kitchen equipment you can simply pour into any glass-bottomed dish (even a pie plate) and then just throw the whole thing in the freezer, then cut pieces out once frozen.
If you can't eat bananas, you can use another cup of cashews instead.
If you don't have kale, you can easily substitute the kale for green spinach. (For example, use 1 cup spinach instead of the 3/4 cup kale.)
Note: this recipe will melt if not in the freezer! Keep that in mind, and leave in freezer for as long as possible before serving.
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is low in Calories.
- This recipe is an excellent source of Vitamin K.
- This recipe is a good source of Riboflavin, and Vitamin B6.
- This recipe is a noteworthy source of Protein, Iron, and Vitamin C.
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