Valentine’s Day Raw Lemon Strawberry Cheesecake with an Almond Crust

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So yes, this is a super rich and decadent treat, but honestly, one slice is very satisfying and will go a looong way! It is a special treat after all! ;-) I garentee you whoever you make this for will definitely be impressed (if they like cheesecake)… it was a winner around here! The strawberry sauce really makes the cake, so feel free to literally slather it all over the top after serving! ;-) The little heart swirls look cuter though…

_MG_9505Doesn’t it just scream, “EAT ME!” ;-)
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Here ya go…

Recipe:

This recipe makes a BIG pie. You will need a spring-form pie pan

Crust:

  • 1 1/2 c rolled oats (could use almonds or coconut, but I figured there were enough nuts in the rest of the pie)
  • 3 tablespoons almond butter
  • 1/2 t xanthum gum (or 1 T ground flax mixed with 3 T warm water)
  • 2-3 tablespoons maple syrup
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt

Filling:

  • 3 c cashews (soaked for 4 hours and reserve liquid)
  • 2/3 c lemon juice
  • 3/4 c coconut oil warmed to a liquid
  • 30 drops liquid NuNaturals Vanilla Stevia (or to taste)
  • 1/2 teaspoon vanilla powder (or alcohol free vanilla)
  • 2-3 tablespoon maple syrup
  • 3 tablespoon liquid or granules of lecithin (can leave out, but it will not be quite as creamy)

Strawberry Sauce:

  • 1 c defrosted frozen strawberries with juices
  • 2 dates

Start with the crust. Pulse the rolled oats in the food processer until they are slightly broken (do not over-process). Add the almond butter, salt, xanthum gum or flax gel and process again. Next add the almond extract and slowly pour the maple syrup in while the food processer is running. Taste and adjust. The crust should just stick together when pressed between your fingers. If not, add 1 tablespoon of water. Press the crust into a 8 or 9 inch spring-form cheesecake pan (or just a regular pie plate). Make sure the crust is not too thick, it should go 1/3 of the way up the sides of the pan. Place the crust in the freezer while you make the filling.

Blend the strawberries and dates until completely smooth. Pour into a squeeze bottle. If the strawberries have lots of seeds, you may need to strain the sauce for it to come out smoothly, mine was fine without straining.

Blend the cashews with the warmed coconut oil, lemon juice, sweetener and vanilla. Add as much of the soaking liquid from the cashews as needed to blend completely smooth. If your lecithin is in granule form,  grind it in a spice grinder before adding to the filling or use liquid lecithin. Blend the lecithin into the filling. Taste and adjust.

Pour half of the filling into the pie crust. Tap the pie on the counter to release any air bubbles. Dot the surface of the filling with the strawberry sauce and swirl the filling with a chopstick or knife. This part of the filling will not be visable, so it can be your trial run. Pour the remaining filling into the pie crust and again tap the pie and dot the top with the strawberry sauce. If you are using a regular pie plate you will have extra filling. Swirl the top and place in the freezer to set for 2 hours and then keep in the fridge until ready to serve. Serve the slices with extra strawberry sauce and sliced almonds if desired.

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Submitted to: Wellness Weekend, Potluck Party

32 Comments

  1. Woah, this looks absolutely amazing!! Those little hearts are perfectly adorable :) I definitely will be making this baby come the fourteenth :D

  2. Pingback: Lemon Strawberry Cheesecake by Sweet + Healthy Living | Vegan + Raw | @vegamuffin

  3. Oh my goodness, amazing! And what gorgeous pictures. Please come share at Raw Foods Thursdays!!! http://www.glutenfreecat.com/2013/01/raw-foods-thursdays-13113/

  4. This looks AMAZING! I want it!

  5. This is my DREAM dessert. I haven’t had a cashew cheesecake in years and I’ve always been to lazy to make my own (lucky there are some great raw food restaurants here in Seattle!). Love the oats in the crust too – this version looks a little “lighter” and less nut-heavy than some that I’ve seen. Thanks for the great recipe!

    • Hi Sonnet,

      I am glad you like the recipe! Yes, I liked the oat crust better as well. The almond extract in the crust really makes it taste rich and gives it a lot of flavor, so I would not recommend leaving it out!

  6. oooo well this certainly looks like a delightful treat…Love the strawb/lemon + coconut oil combo for sure

  7. Hey girl! Just so you know, this was one of the most popular posts on this week’s Healthy Vegan Friday! Thanks for sharing and hope to see you back again :)

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  11. Pingback: Lemon and Strawberry Flavors in a Luscious Raw Cheesecake | All Gluten-Free Desserts...All the Time

  12. This is a work of art!!!!

  13. Is the pie pan pictured above the pan you actually made this in? If so, how did you prevent the filling from leaking out? I want to make this for my hubby tomorrow :)

    • Hi Tracy,

      I used a spring-form pan. A spring-form pan is similar to a round cake pan, but the sides can be removed. So yes, I did use the pan in the picture, but removed the sides once the pie had set. The coconut oil (in the recipe) solidifies once chilled and allows the pie to keep it’s shape. If you do not have a spring-form pan you can use a regular pie plate. You will just have a little extra filling. I hope this helps! :)

  14. I love your web site and recipe ideas. I am newly vegan, and don’t use stevia much. Is there any substitute you could recommend?

    • Hi Nancy, You can use any light-colored liquid sweetener you like, such as brown rice syrup, agave or fruit sweetener. You will probably need about half a cup, but you will have to taste and adjust accordingly. :)

  15. Thank you Vicky! I purchased my spring-form pan today and I plan to make the cake tomorrow. I’ll come back and let you know how it turned out!

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  17. Hi Vicky, I made the cheesecake and it was GREAT! Thank you for the recipe and for your advice. I don’t know how to post a pic of mine here, but if you tell me how I will show it to you. Thanks, Tracy.

  18. the cheesecake looks amazing, we follow Engine 2 which is a no oil diet, can you think of any alternative to coconut oil? Thanks!
    Tracy

    • Hi Tracy, There are a few different options. You could freeze the cake and eat it semi-frozen like ice cream (which will help the cake keep its shape). An other option is to use agar agar which is a vegan gelatin. I am warning you though, the cake will be more of a mousse-cake than a rich cheesecake; it does not have the same texture. Finally, you could sub half of the cashews with half of the amount of melted coconut butter (such as coconut manna, which is the whole coconut). The coconut will also help the cake keep its shape. Personally, I would go with the agar agar and eating it semi-frozen. You will need to use about 4 tablespoons of agar agar and heat it with some water until it dissolves, then blend it into the filling. Hope this helps! :)

  19. I do not understand why one would add the phytate-laden soaking water. Use fresh water, orange juice or coconut water. No?

    • Cashews are different from other nuts. Almost all cashews that you buy have been heat treated because they carry a toxic oil in their shell. Therefore cashews will not sprout like other nuts. Although they still contain lectins, most of the phytates are removed in the process. If you would rather not use the soaking liquid, I woud substitute it for coconut water.

  20. For the crust is there a way that I can use oat groats rather than rolled oats? That’s what I have at hand at the moment and would like to try this recipe today.
    Thanks!

    • Hi Wendy, I have not the pie crust with oat groats, but raw oat groats are very hard and would be difficult to grind. You could probably use them if you have a way of grinding the oat groats into flour.

  21. This looks amazing!! Would it be possible to just keep it in the freezer and slice off pieces as and when you needed?? Thanks!!!

    • Absolutely! Make sure the cake is covered and sealed to prevent freezer burn. You will also need to let the piece of cake defrost before you eat it, unless you like it frozen! :-)

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