Recipe Directions

  • 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 Thoughts

By 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.

Recipe Photos

Nutrition Facts

Nutritional score: 83 out of 100
  • 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.

Amounts per 105 g (4 oz) suggested serving

NameAmount% Daily
Calories 314 13 %
Protein 5 g 9 %
Fat 22 g 28 %
Carbohydrates 28 g 8 %
Dietary Fiber 2 g 6 %
Sugars 18 g
Calcium 41 mg 4 %
Iron 1.8 mg 13 %
Sodium 57 mg 2 %
Source: The Rawtarian, USDA

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

Comments and Reviews

All

45 votes
+
Vote up!
-
Vote down!

Marilynner's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

While this recipe sounded a bit strange at first, it was intriguing, so I made it this afternoon. So simple to put together, and so good! Be sure to lick the spoon and eat whatever's left in your blender -- it's wonderful! I couldn't wait until it had been in the freezer the full 5 hours, so I just had a sliver that was excellent. Undoubtedly I'll end up "testing" it periodically today until it's done -- kind of like dehydrating something new -- just have to do periodic taste tests.

You're recipes are so creative, tasty and easy to fix -- thank you! Last night I purchased your app and am now looking forward to even more wonderful recipes.

Happy day!

34 votes
+
Vote up!
-
Vote down!

You are not alone in the taste-testing sin box lol

So glad you enjoyed! It is a bit of a crazy recipe, but it works taste-wise :)

137 votes
+
Vote up!
-
Vote down!

Hi I haven't tried your recipe yet but will definitely give it a go. I wanted to offer another suggestion in case it helps. I use parsley in my recipes to get that beautiful green color - lime cheesecake, my dips etc. I never get a bitter greens taste.
Love sharing and seeing how creative everybody is getting. Portia

Top Voted
27 votes
+
Vote up!
-
Vote down!

Hi Portia,

Great tip! Lovely cake too!

33 votes
+
Vote up!
-
Vote down!

What could be used to replace the banana please?

30 votes
+
Vote up!
-
Vote down!

Under The Rawtarian's Thoughts it says you can use more cashews.

27 votes
+
Vote up!
-
Vote down!

+1 Heidi! <3

37 votes
+
Vote up!
-
Vote down!

That is a lot of green.

25 votes
+
Vote up!
-
Vote down!

You betcha! lol

153 votes
+
Vote up!
-
Vote down!

Love this! I was just thinking this morning about making a fun St. Patty's day recipe and this will be perfect!! I'm seriously so mesmerized by the color; it's wonderful!

Top Voted
25 votes
+
Vote up!
-
Vote down!

Kale cheesecake is very mesmerizing haha - in fact, it mesmerized me into eating way too many pieces lol

151 votes
+
Vote up!
-
Vote down!

Great idea Laura

Top Voted
27 votes
+
Vote up!
-
Vote down!

Thanks Suzanne!

36 votes
+
Vote up!
-
Vote down!

Weird and fun. I cannot wait to try this one

43 votes
+
Vote up!
-
Vote down!

Hi Katie,

If you try it, I can't wait to know what you think :)

Leave a Comment or Review