Recipe Directions

Crust

1 cup macadamia nuts, unsoaked

1 tbsp orange zest

1 tsp lemon zest

pinch salt

1/2 tsp nutmeg

1/4 cup agave nectar

Process all ingredients in a food processor until paste like consistency. Place the mixture in the spring form and press until all the bottom of the pan is evenly distributed. Refrigerate until cheesecake mixture is ready.

Topping

2 cups of wild blueberries

1/2 cup agave nectar

Place wild blueberries in a bowl and wash normally. Add agave nectar and mix untill all the blue berries are covered with agave nectar. Refrigerate until ready to serve the cheesecake.

Cheesecake

2 cups cashews, soaked overnight

1 1/2 cup almond milk

1/2 cup agave nectar

1 tsp vanilla

pinch salt

1/2 cup unscented coconut butter

2 tbsp liquid lecithin

Place all ingredients in a Vita-mix or high speed blender except coconut butter and lecithin. Mix thoroughly until cashew is silky and smooth consistency. Add coconut butter then blend at high speed. Add the lecithin then blend in high speed. Pour the mixture in the 9-inch spring form pan prepared earlier with the crust. Refrigerate overnight.

Cut the cheesecake into serving sizes then add the wild blueberry toppings. Enjoy this delicious dessert or snack!

Cheflandria's Thoughts

By Cheflandria

Cheflandria’s Everyday Raw Food Recipe

This cheesecake blew non-raw people away! I made it for an easter brunch as dessert. Those who ate it could not believe the silky and tasty cheesecake – dairy, egg free.

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Comments

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Oh my GOD. *drools* Has anyone tried this without the aid of a vitamix? I have a decent blender, a 550 watt $50 Black and Decker, and a normal walmart food processor. Think I'll be ok?

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I made this and the recipe seems like it needs to be for a smaller cake pan. In a 9 inch springform pan, the crust would have to be extremely thin and the "cheesecake" filling isn't as tall/full as in the picture. So I just made a little more crust and next time I'll make more filling, too (and use a little less almond milk in the filling, too, so it's thicker). SUPER TASTY!

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yuna, not sure and have not tried omitting the liquid lecithin

lecithin binds the liquid and oil

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Will this work well without the soy lecithin? Maybe some extra coconut oil or butter?

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Mmmm. I'd be drooling over this one on the website for the last couple days....

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oh my godddddd. this looks so amazing that i might die if i look at the picture one more time!! TO THE RECIPE BOX IT GOES! I'm so excited!!!

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This looks divine!

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OMG This sounds wonderful. Try Artisana raw coconut butter. It is coconut oil blended butter smooth with coconut meat and slightly dehydrated. It is my newest addiction! I get it from rawguru.com

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Thanks so much!! I havee to try this soon!!

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Wow you rock!!! Thanks!!!

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Wow again cheflandria!! I'm going to use almonds instead of mac nuts. By coconut butter, you mean coconut oil, right? Not the ground up coconut meat?

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