Jan 15, 2012

Raw Cherry Cashew Cheesecake

This is going on my "must try" recipe list:

from Freedom Sweet Freedom food blog

Raw Cherry Cashew Cheesecake
(serves 8)



  • 1 cup raw pecans
  • 8 soft Medjool dates
  • 1 tsp vanilla
  • 1/2 tsp fine sea salt

  • 1 1/2 cup raw cashews (soaked if they're actually raw, but don't bother otherwise)
  • Juice of 1 lemons
  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1/4 tsp fine sea salt
  • 2 tsp vanilla
  • 10-15 fresh sweet cherries, pitted (or any other berry, I'm sure)


1. In a food processor, combine pecans, dates, salt and vanilla.
2. In a spring form pan, or a pie dish lined with parchment paper press crust mixture evenly.
3. Process the ingredients for the filling until it forms a very creamy paste. All traces of cashew crumbs should be gone. 
4. Scoop about half the filling into dish and spread evenly. 
5. Add cherries to remaining filling and process until smooth. Spread remaining filling in dish. Place in freezer until firm.
6. Remove from freezer 15-30 minutes before you want to eat it.


Debi Mecham said...

This is so lovely but if you want it to look like the picture, you need a small spring form pan. I used a regular sized 9" and it came out about 1/2" thick! More like a cheesecake tart, but still very delicate and tasty. Oh and I used strawberries instead of cherries.

Debi Mecham said...
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