Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce

Vegan, raw cheesecake with a zesty cashew crust and salted cranberry sauce

*This post originally appeared on With Food + Love. It has been edited for clarity.

This raw cheesecake is a total crowd pleaser. And it’s really easy to make. It’s naturally gluten free and vegan. It starts with a zesty cashew crust made from Pure™ Organic’s Pure™ Cashew Coconut bars, which are certified organic, non-GMO, vegan, gluten free and kosher. And these bars make the best dessert crusts! All you need is a food processor and a few pantry staples and you’re done. Easy-peasy.

The crust is then filled with raw cheesecake made from soaked cashews and lightly sweetened with maple syrup. And it is topped with a salted cranberry sauce.

Here’s the recipe:

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce

Prep Time: 2 hours
Cook Time: 4 hours
Total Time: 6 hours
Serves: 8 slices

This vegan, raw cheesecake made from soaked cashews is silky smooth and a total dream. It takes a little time to prep and freeze, but the best part is it can be made ahead of time with ease. Keep the cheesecake in the freezer until you're ready to serve. Here it's paired with salted cranberry sauce, but it's a classic cheesecake that can be topped with whatever you have on hand no matter what the season.

Ingredients:

  • 4 Pure™ Organic Pure™ Cashew Coconut bars
  • 1/2 cup + 1 tablespoon coconut oil, divided {see notes}
  • 3 medium lemons
  • 1/4 cup oats
  • 1 1/2 teaspoons sea salt, divided
  • 2 1/2 cups soaked raw cashews {see notes}
  • 1/4 cup almond milk
  • 3/4 cup maple syrup, divided
  • 12 ounces fresh cranberries
  • 1 cup filtered water

 

Instructions:

  1. To prepare the crust, combine the Pure™ Cashew Coconut bars, 1 tablespoon coconut oil, zest from 3 lemons, oats and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
  2. Firmly press the crust mixture into the bottom of the pan until you have formed a crust, and set aside.
  3. Next, combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoon salt, cashews, almond milk and 1/4 cup maple syrup in a high-speed blender and blend until silky smooth. This could take a few minutes.
  4. Pour the cheesecake filling into the crust, smooth with a spatula and put in the freezer for at least 4 hours or until frozen.
  5. Meanwhile, prepare the cranberry sauce in a small saucepan. Heat the remaining 1 teaspoon salt, 1/2 cup maple syrup, cranberries and water over medium heat.
  6. Simmer for 10 minutes or until thickened, stirring occasionally. Keep cool and in an airtight container until you're ready to serve.
  7. Remove cheesecake from the freezer 20 minutes prior to serving and layer the cranberry sauce on top. Use a sharp smooth knife to cut into slices.

 

Recipe Notes:

You can use any coconut oil you'd like. But my favorite kind to use, because it is tasteless, is Trader Joe's Organic Triple Filtered Coconut Oil {the one with the green label}. For best results soak the cashews in hot water with a heavy pinch of sea salt for 2 hours. Drain and rinse prior to blending. You can use either a 7- or 8-inch springform pan or round cake pan lined with parchment paper.

 

- Sherrie Castellano

 

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