With the weather heating up in Sydney, it reached a scorching 38 degrees over the long weekend – what a perfect start to Spring/Summer! However, when the weather gets that hot it is hard to be slaving away in kitchen over a hot stove or oven. Instead, I thought it would be a great opportunity to make a raw dessert – one that you can pop in the freezer and ready to eat in a couple of hours!
What better dessert to make on a baking hot weekend than a refreshing cheesecake?! Unfortunately, most raw cheesecake recipes are laden with fructose from dates or agave syrup. This recipe, on the other hand, contains no dates and only 2 tablespoons of rice malt syrup (which is fructose-free).
The original recipe is from I Quit Sugar (if anyone knows me – I’m obsessed with their blog and food!). Here is the recipe:
1 cup walnuts.
1 cup shredded coconut.
2 tablespoons almond butter.
2 tablespoons coconut oil.
1/4 teaspoon sea salt.
2 cups raw cashews, soaked in water for 2 hours then drained and rinsed.
1/4 cup coconut oil.
1/2 cup coconut milk.
1 lemon, juiced.
2 tablespoons rice malt syrup.
1/4 cup Vanilla Protein Powder.
1 1/2 cup blueberries (fresh or frozen).
1 1/2 teaspoon ground cardamom.
1 teaspoon vanilla extract.
1. Line a slice tin with baking paper.
2. To make the base, place all ingredients into a food processor and pulse to obtain a sticky, crumbly mixture. Spread the mixture into the prepared slice tin and press down firmly to form the base. Place to the side.
3. To make the white layer of the cheesecake, drain and wash the soaked cashews and place them in the food processor with coconut oil, coconut milk, lemon juice, rice malt syrup and protein. Blitz until you form a smooth cream. Pour half of the mixture on top of the crust and spread evenly. Sprinkle half the blueberries over the top and slightly push into mixture. Place into the freezer for 10 minutes while preparing the next layer.
4. Then, place the remaining blueberries, cardamom and vanilla into the food processor with the remaining white cream filling. Blitz until all combined and you have a smooth purple cream.
5. Remove the unfinished cheesecake from the freezer. Place the remaining blueberry cream on top of the white layer. Place back into the freezer for at least 2 hours until set.
6. For serving, remove cheesecake from the freezer and allow to sit at room temperature for 5-10 minutes before serving as it’s easier to slice.
Please tag me in your post if you try this recipe – it is a winner and I highly recommend it!