The Best Raw Cheesecake
By Jess Baumgardner
I love cheesecake! I love it even more when it is free of things that cause an inflammatory reaction in my body like dairy, gluten and refined white sugar!
Believe it or not, I find baking desserts harder and more time consuming than just making them raw. Raw desserts usually contain just a few whole food ingredients that are mixed together easily in a food processor or blender and voila! The best part is that you don’t even have to wait for them to cook!
Beyond the minimal ingredients and ease of preparation – raw foods in general provide some great health benefits, too. Increased energy, youthful skin, improved digestion and weight loss are just some of the benefits reported.
Basically, raw foods come packed with digestive enzymes. These help your body digest food easier than say, mac and cheese, or even a cooked chicken breast with veggies.
More nutrients + easier digestion = more time for your body to focus on making you energized, beautiful and functioning at your highest level.
I don’t eat exclusively raw by any means, but I do like to experiment where I can – usually in the form of veggies with dip or dessert. I’d love for you to see how easy and tasty raw desserts are, so try making the recipe below and let us know what you think!
Credit: Chocolate Covered Katie
The Best Raw Cheesecake
- Just over ½ cup pitted dates
- ½ cup almonds
- 1/16 tsp salt
- ¼ tsp pure vanilla extract
- Up to 1 tbsp water, if needed
- 2 ½ cups raw cashews or macadamia nuts
- 1 tbsp vanilla bean paste (or pure vanilla extract, for a plain cheesecake)
- ½ cup pure maple syrup or raw agave (honey will work, but not for strict vegans)
- ¼ cup plus 1 tbsp melted virgin coconut oil
- ½ cup lemon juice
- ¼ cup water (plus more for soaking cashews)
- ⅛ tsp salt
- optional: Blend strawberries with a little sweetener of choice for a sauce
- In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. Drain and pat completely dry.
- Line a round 9-inch springform pan with parchment paper and set aside. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the prepared pan, then cover and freeze until ready to use. Store the raw cheesecake in the freezer for up to 2 weeks and thaw 15-20 minutes before serving.
- Combine all ingredients (including the ¼ cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides.
- Pour into prepared crust.
Jessica Baumgardner, aka Health Coach Philly, is a Certified Holistic Health Coach. She is dedicated to helping women improve their nutrition, reduce stress, lose weight and increase their energy through her personalized nutrition and lifestyle programs.
Jessica holds a Certification from the Institute for Integrative Nutrition, the world’s largest nutrition school and the only school integrating over 100 dietary theories, from traditional philosophies like ayurveda and macrobiotics, to modern concepts.
After successfully using a holistic approach to prepare for her wedding in 2012, Jessica decided to share her knowledge of whole foods and healthy living with women, to help them fulfill their own personal goals.
Latest posts by Jessica Baumgardner (see all)
SHARE YOUR THOUGHTS