Yes! Yes! Yes! Cheesecake can be tasty, light, and healthy!
This delightful cheesecake recipe was created by Tess Masters’ alter-ego, “The Blender Girl” who writes a quirky vegetarian recipe blog called Healthy Blender Recipes. She shares super quick and easy gluten free vegetarian, vegan, and raw recipes that can all be made in a blender, mixer, or food processor. To learn more about The Blender Girl, and to sample her fabulous gluten free vegetarian recipes join the healthy conversation on Facebook, Twitter, and Pinterest.
Yield: 24 squares | Serving Size: 1 square | Calories: 262 | Total Fat: 23 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 50 mg | Carbohydrates: 11 g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 5 g | SmartPoints: 11
- Crust Ingredients:
- 2 cups raw almonds
- 2 cups chopped pitted dates
- 1/2 cup raw cacao powder
- Filling Ingredients:
- 3 cups raw cashews soaked for 2 hours
- 1 1/2 cup fresh cranberries
- 1 cup organic unrefined coconut oil
- 3/4 cup raw agave
- 1/2 cup fresh lemon juice
- 1/2 cup filtered water
- 1 Tbsp lemon zest
- 1 tsp alcohol free vanilla extract
- pinch Celtic sea salt
To make the crust:
Place the almonds, dates and cacao powder in your food processor until well combined.
Roll this mixture into a ball (you might need a few more dates).
Grease a 9 inch springform cake tin with coconut oil.
Press the crust into the bottom of the pan and set aside.
To make the filling:
Place all of the filling ingredients into the blender and blend until rich and creamy.
Tweak flavors to taste. You might want some more sweetener or lemon zest. Note: this is quite tart.
Pour the filling into the tin.
Cover this tin with aluminum foil and place in the freezer for at least 5 - 12 hours.
Before serving, allow the cake to defrost for an hour and then place in the fridge.
**Note: because of the coconut oil this cheesecake will melt if left out in the heat.
To serve remove cake from tin, cut into slices and serve with raw cashew cream and lemon zest.