This is a really creamy and delicious, dairy-free cheesecake that’s a perfectly decadent dessert to serve to on absolutely any occasion! So simple to make too, all you need is a high speed blender.
I always say, one of the easiest ways to introduce people to raw food is to make them a delicious dessert! In my experience most people really don’t know that they don’t contain dairy and refined sugar, and in fact usually love them.
So this week’s recipe comes to you straight from my kitchen to yours, and is one of the simplest cheesecakes you can make because it is just one layer. And because it’s so rich and creamy, I promise you really won’t miss the biscuit base layer.
You will need: High speed blender, non-stick 8-9” round spring-form cake tin, spatula.
- 180g Cacao Butter (shave or cut into small chunks before melting)
- 260g Cashew Nuts (soaked in water 4 hours, drained)
- 120 ml Coconut Milk
- Juice of ½ Lemon
- 100 ml Maple Syrup
- 1 tbsp Vanilla Extract
- Pinch Salt
- Fresh berries of choice for garnish (I used Raspberries and slivered Almonds)
- Gently melt the Cacao Butter in a double boiler over hot water, not boiling.
- Once melted add the Cacao butter, milk and maple syrup to the blender, then the rest of the ingredients.
- NB. If you don’t have a very powerful blender add half of the cashews to begin with, blend, then add the other half.
- Blend on full speed until smooth and creamy. Use the tamper stick if you have one. If not, you may need to stop the blender several times to push the mixture down onto the blades every so often. It will be quite thick, but you can add a little more milk if it’s sticking a lot.
- Coat the bottom and inside of the cake tin with a little coconut oil and pour in the cream filling.
- Refrigerate for several hours, or overnight, until set firm. To speed things up you can use the freezer.
- To remove the cheesecake from the tin, dip a blunt knife in hot water and carefully run it around the inside of the tin before opening.
- Garnish the top with fresh berries.
- The cheesecake can be kept covered in the fridge and is good for up to one week (1-2 months in the freezer).
If you’re making this just for 1 or 2 people, cut and freeze in slices in a sealed container.