Yes folks, this is an egg, flour, gluten and more importantly DAIRY FREE…..and… STOVE FREE…wait for it, wait for it…AHHHHHHH….Crazy I know right!!!! Wow your probably wondering how is this possible? Why is this called a non’cheese cake and not just a regular cake. Well, what if I told you all the ingredients involved are healthy and it tastes exactly like a cheesecake, that’s why!! Yes, yes, and yes!!!
I discovered this “Raw cheesecake Recipe”, from “The Rawtarian”. Again this was one of my go-to sites when I first started out. ( I did a lot of recipes when I was discovering raw foods..lol). I changed the recipe a bit according to my measurements and taste.
Your probably wondering….What’s in it??
The crust is made up of a cup of nuts of your choice (nuts best used for this recipe are walnuts, almonds, Brazil nuts or a combination of any of the two) and dates. When processed it’s the dates that forms the layer of crust.
The filling is made of …..pure cashews, honey, coconut oil, vanilla and lemon juice! When combined the cashews substitutes the taste and texture of the cheese part in the cheesecake.
The berry topping is made up of frozen berries, dates and chia seeds. When mixed together this makes for a thick, fruit topping or spread!
Okay enough rambling go to straight to the recipe! ☟
Berry Non’cheese cake recipe
Tools: Food processor, spatula, 8″ round cake pan (or any shape of cake mold), plastic food wrap
1 cup of nuts (examples: Brazil nuts, walnuts, almonds or a combination of the 2)
4 big medjool dates (or 1/4 cup of dates)
1/8 tsp salt
1 tbsp agave (optional)
1 tbsp vanilla (optional)
1 tbsp almond butter (optional)
( Note: I added the optional ingredients for taste, you can omit it)
1 1/2 cup of cashews
1/3 cup lemon juice
1/3 cup agave (or sweetener of your choice like honey, maple syrup)
4 tbsp coconut oil
Berry Toppings Ingredients:
1 cup of frozen berries
3/4 cup of frozen berries (for topping to garnish)
1 tsp chia seeds
1 tbsp honey (or sweetener of your choice like agave or maple syrup)
(1) Process the nuts in the food processor until its fine.
(2) Add the remaining of the crust ingredients, dates, salt, (and optional ingredients if you desire, agave, almond butter and vanilla) in the food processor and mix. Stop occasionally to scrape the sides using a spatula. Process the mixture until it is well combined but still airy. (Don’t over process it. It should still be airy but sticky enough to form a crust)
(3) Prepare your 8″ round cake pan by covering the pan with a plastic food wrap. (This makes it easier to remove the cake from the pan)
(4) Remove the mixture from the food processor and press the mixture down into the pan so it forms a crust.
(5) Place the pan in the freezer for 20 minutes. (At this point you can start making the filling)
(1) Process the cashews until its fine.
(2) Add the remaining of the filling ingredients in the food processor and mix.
(3) Stop occasionally to scrape the sides using a spatula. Process until it becomes less gritty but smooth enough that looks like a cheesecake filling.
(4) Take the pan from the freezer and pour the content on the top of crust. Place back into the freezer for another 30 minutes. (At this point you can prepare the berry topping)
Berry Toppings Directions:
(1) Process the 1 cup of berries, dates, honey and chia seeds in a food processor until its smooth.
(2) Take the cashew cake out of the freezer and you have 1 or 2 options
☞You can add the berry toppings and 3/4 cup of extra berries right away on top of the cashew cake and place it back into the freezer.
☞Or you can spread the berry mixture and extra berries only when you are ready to eat a piece of cake. You can store the berry mixture in a small mason jar and use it only when you need it. I find this method better because the berry toppings are fresh on the cake and not hard. And there is a longevity to the berry mixture since I can use it as a jam or I can put it in my almond milk!
(3) Store the non-cheesecake in the freezer and enjoy!