Raw Vegan Lemon Cranberry Cheesecake34
Happy November Piggies! 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 cannot wait! If that isn’t enough, we are also celebrating the official launch of our piggy giveaway competitions here at Healthy Blender Recipes. Make sure you enter for chance to win an organic skincare pack from Zaaina Skincare valued at $125.
There will be some more fantastic giveaways leading up to Christmas listed here on the website, as well as our Facebook and Twitter pages, so be sure to check back every week for a chance to take home the piggy loot!
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 vegan cheesecake – a continuation of my “death by cranberry” season. We started with the raw vegan lemon cranberry raisin oatmeal cookies and the raw vegan body ecology cranberry smoothie; and today we are eating raw vegan 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! I modified a delightful raw vegan lemon cheesecake created by the wonderful Debra Readman who has started a new raw vegan food blog called Raw Food Renewal. The results were spectacular. You can also find Debra’s original raw vegan lemon cheesecake recipe on Food.Com.
My favourite thing about this recipe is the gorgeous lush pink colour and decadent creamy texture. But the real selling point for this raw vegan 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 raw vegan cheesecake 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 raw vegan cheesecake with raw vegan vanilla cashew cream or almond cream and a sprinkle of lemon zest. A simple dessert that anyone can prepare! Oink Oink!
Raw Vegan Lemon Cranberry Cheesecake
- Crust Ingredients:
- 1 cup raw almonds
- 1/2 cup or more of chopped pitted dates
- 1/4 cup raw cacao powder
- Filling Ingredients:
- 3 cups raw cashews soaked for 2 hours
- 1 1/2 cup fresh cranberries
- 1 cup organic unrefined coconut oil
- 3/4 cup raw agave
- 1/2 cup fresh lemon juice
- 1/2 cup filtered water
- 1 Tbsp lemon zest
- 1 tsp alcohol free vanilla extract or 1/2 tsp regular extract
- pinch Celtic sea salt or Himalayan salt
- To make the crust:
- Place the almonds, dates and cacao powder in your food processor until well combined.
- Roll this mixture into a ball (you might need a few more dates).
- Grease a 9 inch springform cake tin with coconut oil.
- Press the crust into the bottom of the pan and set aside.
- To make the filling:
- Place all of the filling ingredients into your high speed blender (I use a Vitamix) and blend until rich and creamy.
- Tweak flavours to taste. You might want some more sweetener or lemon zest. Note: this is quite tart.
- Pour the filling into the tin.
- Cover this tin with aluminum foil and place in the freezer for at least 5 - 12 hours.
- Before serving, allow the cake to defrost for an hour and then place in the fridge.
- **Note: because of the coconut oil this cheesecake will melt if left out in the heat.
- To serve remove cake from tin, cut into slices and serve with raw cashew cream and lemon zest.
- Serves 12.
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.