- 175g cashews
- 3 teaspoons coconut oil
- 3 medjool dates
The Creamy "Cheese" bit
- 250g cashews
- 300g CO YO
- 30g freeze-dried raspberry powder
- 1/2 lemon
- 1 or 2 teaspoon(s) of Canadian maple syrup (optional)
- Fresh or Frozen Raspberries (as many as you wish to decorate)
This will give you approximately 10 pieces of cheesecake.
NOTE: You will first need to soak the cashew nuts for the "Creamy Cheese" for two hours. You can leave them to soak for longer, perhaps overnight if this is easier.
- Place your 250g of creamy cheese nuts into a bowl, cover them with water and then cover the bowl with clingfilm before placing in the fridge to soak.
- Next make the base. Remove stones from the medjool dates and place all "Base" ingredients into a food processor until you have a crumbled biscuit like mixture.
- Lay the base out into a small dish lined with baking paper or onto a lined tray into shaped cutters to make some funky shapes (I used heart shaped cutters).
- Place in the freezer and leave to set while you wait for the cashew to soak.
- Once your cashews have soaked, drain the water.
- Place all ingredients for "The Creamy Cheese Bit" into a food processor and mix. You will need to persevere as it may seem like nothing is happening, but trust me it will :) (TIP 1: You may need to stop occasionally and scrape the sides to move the mix back into the middle of the jug. TIP 2: If the mixture seems too thick, add a touch of water. However, be careful not to make the mix runny - it needs to be creamy. I would start with adding around 30ml and assess from there).
- Spread half of the mixture onto the base(s).
- Then mix the freeze dried raspberry powder into the remaining mixture and spread on top.
- Place your cheesecake into the freezer for 45 minutes - 1 hour.
- To decorate, add your fresh or frozen raspberries.
- Store in the fridge or you could even freeze it.
This is truly such a delicious and guilt-free way to enjoy cheesecake. The texture is so creamy and I thoroughly enjoy the flavours from the natural ingredients rather than the sugary taste from mainstream cheesecakes.