Happy November! I say this, not only because it marks the official start of the holiday season in my world; but it is also exactly 45 sleeps until my mum and dad arrive for their month-long Christmas visit!
I don’t know about you, but in my house we celebrate with cake! So, I thought it only fitting that I share this delectable raw cheesecake – a continuation of my “death by cranberry” season. We started with the lemon cranberry raisin oatmeal cookies and the Body Ecology cranberry smoothie; and today we are eating raw cake!
This gorgeous lemon cranberry cheesecake satisfies the “tart at heart” in me and tastes just like the real thing this holiday season without the need to coat check your colon.
My favorite thing about this recipe is the gorgeous lush pink color and decadent creamy texture. But the real selling point for this cheesecake is how easy it is to make! Just throw all of the crust ingredients in your food processor, blend up the filling, and then assemble and freeze. Simply defrost this cake an hour before you are ready to serve it and devour!
Just take note: because this cake has a lot of coconut oil in it, is shouldn’t be left out for too long or it will gradually melt and become an oily cheesecake smoothie!
I love to serve this cheesecake with cashew cream or almond cream and a sprinkle of lemon zest. A simple dessert that anyone can prepare. Enjoy!