Raw Strawberry Raspberry Cheesecake

So this is currently my favourite dessert. You see, my husband and I eat really clean almost all of the time. But sometimes, just sometimes, we find reasons to really let loose. When I say this, it means the Melbourne Food and Wine Festival, then the Brighton and Sandringham Food and Wine Festival, all in one day. Culinary heaven no doubt, however it is also a day filled with gluten, sugar, dairy, alcohol and deliciousness we never eat. This is followed by feeling quite ill for a couple of days. Usually upset tummies, sore heads, and that general unwell flu-like feeling. This was last Sunday. Then this week was an unfortunately busy week at work for both of us, which resulted in 3 nights eating out (which happens about once a month normally!).

So now comes the weekend when we are trying to get back on the clean eating track and we are having guests for dinner tonight, so I thought ‘what dessert should I make that is ‘healthy’ and won’t make us feel terrible but still taste and look good?’ and this is the recipe I choose. It is delicious, sweet but actually not that sweet as fruit is really the only sweetener, fills you up so you aren’t looking elsewhere for something else, and is really easy to make. It is actually better if you can make it the day before allowing it extra time to set, or early the morning you plan to serve it. If this is the case, you can just set it in the fridge.

Now, onto the part you all really want…. The recipe!

Ingredients:

The base:

1 cup of almonds (I use activated almonds)

3 tablespoons of melted coconut oil

3 soft medjool dates

1 teaspoon of vanilla extract

The strawberry raspberry cheesecake filling:

2 cups of hulled strawberries

1 cup of raspberries

2 cups of raw cashews (soaked for at least 4-5 hours, or overnight)

9 tablespoons of melted coconut oil

4-5 tablespoons of fresh lemon juice

1 teaspoon of vanilla extract

Directions:

1. Place all the base ingredients into a food processor of some kind (I use my hand held Braun with blade) and process until it forms a nice crumbly mixture for the base. Line the base of a 20-23cm springform pan with greaseproof baking paper (this step isn’t entirely necessary however I do it to make taking the cheesecake out easier). Transfer the mix of the base into the lined pan and spread evenly over the base and up the sides. Pressing up the sides makes the cheesecake look quite pretty so I recommend this however if you prefer a thicker base, you can just press the mixture down on the base only.

Once the base is done, put in the freezer to set.

2. Place all the ingredients for the cheesecake filling into your blender (I use my Vitamix) in the order listed. Blend until smooth. The mixture will be very thick so ensure to blend evenly and thoroughly to ensure a nice smooth cheesecake-like filling. Transfer the mixture into the springform pan on top of the base and gently shake to level out the top.

3. Place the cheesecake back into the freezer for a couple of hours to set. If you are not serving the cheesecake on the day you make it, just put it into the fridge covered in gladwrap to set. If you have placed it into the freezer for a couple of hours, remove after 2 hours and transfer to the fridge to set for another few hours until serving. The longer this cheesecake sets, the better. My first attempt didn’t set for long enough. You have been warned.