Here’s a confession – I obsess about food. Cakes, of course, but all types of healthy and delicious food. Food that feeds the soul as well as the body. Some days it’s a decadent chocolate cake, other days a green smoothie.
Every aspect of this cheesecake sounds amazing.
The base is simply raw nuts and dates or raisins blitzed in your food processor. I usually prefer dates for bases like this as you get that lovely caramel flavour. Use whatever nuts you like, but raw almonds (with skins) and walnuts are a very good combination.
Then you have the cheesecake layers.
Ok – so it’s not “cheesecake” in the strictest sense of the word, there’s no cream cheese or mascarpone here.
The cheesecake layers are essentially made from three cups of cashews blended into a paste with fresh orange and lemon juice, orange zest, maple syrup (or agave) and coconut oil.
For the blueberry layer you simply add pureed blueberries to some of the orange cheesecake mixture. Decorate with orange slices and blueberries and you’re done.
That’s it. Nothing more – how delicious – and healthy – and pretty.
It’s gluten free, dairy free and suitable for vegans.
Alas, as obsessed as I am with this recipe, I can’t make it at the moment as my ancient blender is not up to the task of making the filling as silky smooth as it needs to be. But the good news is that a new super blender is on its way to me and this gorgeous cheesecake will probably be the very first thing I make with it. I’ll keep you posted.
- 2 cups raw nuts
- 1 cup dates or raisins
- pinch of salt
- 3 cups cashews
- ¾ cup fresh orange juice
- ½ cup agave/maple syrup
- ½ cup melted coconut oil
- juice of one lemon
- zest of all the oranges you juiced
- pinch of salt
- 2 cups organic blueberries (i used frozen)
- ¼ cup of the orange cheesecake mixture
- For the full recipe please visit: healthy cheesecake recipe.