When I chanced upon Ana’s ( from theawesomegreen) delicious Blueberry raw cheesecake, I couldn’t get over how creamy and delicate the cheesecake looked. So I pictured myself by the porch, sipping tea and enjoying a slice of that delicious cake.
It’s amazing how this cake with no cream cheese added could taste so similar to a “cheesecake” in terms of texture. Raw Cashews form the bulk of ingredients that go into the cake. Cashews have a creamy texture to it when it is soaked overnight and blended.
If you are trying to stay away from cheese, nasty refined sugar, this cake fits the bill. It’s well packed with healthy fats, minerals and vitamins and the best part is it satisfies that ” cheesecake” cravings. I like to think of this as a lighter snack to keep me going throughout the day.
I pureed some frozen blueberries that I had left in my freezer and added it to half the cashew mixture. You can see the little speckles of blueberry skin in the photos. Those are the real deal. To the other half of the mixture, I added a little pure hibiscus extract to it.
I tried eating the cake frozen as well as thawed. Can’t pick a favourite. Frozen taste like ice cream and thawed allows the flavor to slowly linger in your mouth.
There was a voice in me that said ” Pour a little chocolate over the cheesecake”. And so I caved in. I melted a little dark chocolate 80% cocoa and drizzled it over the cake. It was spectacular!
Blueberry Raw Cheesecake ( Makes 4-6 rectangular mini cakes) – Adapted from Ana
1 cups / 150g raw cashews, soaked overnight
1/2 lemon, juice only
1/4 cup coconut milk (use homemade for the raw version or full fat for the vegan one)
2 tbsp organic raw honey
1 /2 cup blueberries, fresh or frozen
1 /2 cup dry pitted dates or 90g dried cranberries ( soaked overnight and then drained)
1/4 cup raw almonds
1) I use a Rectangular Silikomart Mini pan ( This is my ultimate favourite mini pan!! It’s so easy to unmold cakes that are both non baked and baked) to make these cheesecakes.
2) Make the crust first – place the dry pitted dates (or dried cranberries) and almonds in the food processor and pulse to obtain a sticky mixture.
3) Spread the mixture into the rectangular molds and press evenly. Refrigerate while you make the cheesecake filling.
4) Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and raw honey. Blend till you obtain a smooth cream.
5) Separate mixture into 3 bowls.
6) Place the blueberries in the food processor and pulse to obtain a puree. Mix puree into 1 bowl. ( This is for the blueberry portion). I added a few drops of blue butterfly pea extract to get a more natural bluish color. In another bowl, add a few drops of hibiscus extract.
7) Pour a little of the original cashew mixture on top of the date/cranberry crust and then a little of the blueberry cashew mixture or hibiscus cashew mixture. Smooth top with the back of a spoon.
8) Freeze for at least 2-3 hours to set the cheesecake.
9) To serve, let it stay at room temperature for about 15 mins till a knife easily slices through the cake
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