This seriously might be one of the best desserts I have ever made. I used to make cheesecakes for every single family function, and since becoming vegan, these have been {noticeably} absent, much to my family's displeasure. This dessert will fill that void and surpass all expectations. Some may not even realize they are eating a cheesecake sans the cheese. Lemony, tangy, and stunningly beautiful, this dessert is sure to please.
In the mix::
Crust
- 1 cup walnuts
- 1/2 cup almonds
- 10 dates
- 1/2 t vanilla
- pinch salt
Lemon Cheesecake Layer
- 1 cup cashews (soaked 8 hour or overnight)
- zest of 1.5-2 lemons
- juice of 2 lemons (1/2 cup)
- 1/2 cup coconut cream
- 1/4 cup honey (could use other liquid sweetener)
- 1 t vanilla
- 1/4 t salt
Raspberry Topping*
- 2 cups frozen raspberries
- 2 T honey
- 1-2 t cornstarch
To Prepare::
Crust
Place the nuts, dates, vanilla and salt in a food processor and pulse
until a fine crumb forms and holds its shape when squeezed into a ball.
Press into an 8" x 8" pan and place in the fridge.
Lemon Cheesecake Layer
Give the cashews a good rinse (after soaking) and place into a blender
with lemon zest, juice, coconut cream (the cream that forms on top of a
can of full-fat coconut milk when refrigerated), honey, vanilla and
salt. Blend until smooth and creamy. Take some time at this step using a
rubber spatula to scrape down the sides of the blender to make sure you
end up with an ultra creamy consistency.
I used the zest of 1.5 lemons for my first trial, but would increase it the next time I make it. The zest is key!
Pour batter onto the chilled crust using a spatula to smooth it out.
Cover with saran wrap and place in the freezer while you prepare the
topping.
Raspberry Topping - Cooked Version
This is the method I used, but I will suggest a raw version below.
In a small saucepan, heat the raspberries and honey over medium heat. As
they thaw and begin to break apart, add cornstarch and cook until
thickened, about 5 minutes. Allow to cool in the fridge.
Raspberry Topping - Raw Version
This is the method I was hoping to use, but was out of chia seeds.
Allow raspberries to thaw in a bowl. Stir in honey and break the
raspberries apart with a fork. Stir in two tablespoons of chia seeds and
set aside, allowing to gel for at least 15 minutes. Although I haven't
tried this variation yet, I am confident it will work. You could also
use ground chia seeds.
When the lemon cheesecake layer is firm, carefully spread the
raspberries on top. Cover and allow to chill in freezer (for a firmer
cheesecake) or fridge (for an ultra creamy cheesecake).
We brought this to a dinner party on Friday night and got rave reviews. It hadn't been in the freezer for too long before we had to leave, so the consistency of the lemon layer was very creamy.
We brought the left overs to a dinner party on Sunday night and got rave reviews. It had been in the freezer since Friday, and even after letting it set on the counter while we ate dinner, it was still a bit frozen when we dug our forks in. Still amazing, but the creamier it is when you serve it, the better.
Our friend, who loves cheesecake, admitted that if I hadn't told her it was made from cashews, she would not have even asked. She said this as she was sharing the last creamy square with her two year old son. I asked why she was wasting it on him and not sharing with me. I was only kidding, sort of. Instead I reached for the pan and picked at the leftover crumbs. You simply cannot waste such a good thing.
Make this dessert and fool all of the cheesecake lovers in your life.
Make this dessert and hide it in the back of your freezer, pulling a piece out to indulge in when no one else is around.
Delicious Variation - make a cheesecake parfait. Grab a pretty glass and layer with the a sprinkle of the nutty crust, lemon cheesecake filling and raspberry topping, repeating until the glass is full.
http://nicandkier.blogspot.com/2012/02/lemon-raspberry-cheesecake-nearly-raw.html
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