Strawberry Kream Cheezecake

A “kreamy cheese”filling set on a thin almond-flour crust and topped with a sweet strawberry sauce makes for a luscious raw dessert. Refrigeration will give this pie the texture of cream cheese. Use fresh organic strawberries if available; otherwise, use whole frozen ones, and defrost before using.

Note: This recipe uses lecithin powder as a thickener. It comes from soy, so make sure to find one that’s not genetically modified (non-GMO). If you’d like to leave lecithin out, increase the coconut oil to 1/4 cup and decrease the water to 1/3 cup.

Strawberry Kream Cheezecake

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4 people

Print Recipe

Ingredients

• 1 cup almond meal
• 1/4 teaspoon sea salt
• 1/2 cup pitted and chopped medjool or other semi-soft dates
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 1/2 cups raw cashews
• 3/4 cup filtered water, as needed
• 3 tablespoons liquid coconut oil melt gently if necessary
• 2 tablespoons alcohol-free vanilla extract or seeds from 2 vanilla beans
• 1/4 cup lecithin powder
• 1 1/2 cups strawberries
• 1/3 cup agave nectar

Ingredients 1 cup almond meal 1/4 teaspoon sea salt 1/2 cup pitted and chopped medjool or other semi-soft dates 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 1/2 cups raw cashews 3/4 cup filtered water, as needed 3 tablespoons liquid coconut oil melt gently if necessary 2 tablespoons alcohol-free vanilla extract or seeds from 2 vanilla beans 1/4 cup lecithin powder 1 1/2 cups strawberries 1/3 cup agave nectar

Servings 4 people Print Recipe

Instructions

1. To make the crust, combine almond meal and salt in a mixing bowl. Sprinkle a pie pan lightly with some of this almond meal. Add dates to remaining almond meal and mix into a dough with your hands. Press dough into the bottom of the pie pan as thinly as possible. The crust should reach at least halfway up the side of pan.
2. To make the filling, combine lemon zest, lemon juice, cashews, water, coconut oil, and vanilla in a high-speed blender and blend until smooth. Add lecithin and blend to mix well and thicken. Scoop onto crust. Refrigerate for 1 to 2 hours to firm up.
3. Combine strawberries and agave in a blender and pulse only a couple times to coarsely mix into a chunky sauce.
4. To serve, remove cheezecake from fridge, pour sauce over filling, and enjoy immediately. The assembled cheesecake will keep for 2 to 3 days in the fridge. The filling and crust without the sauce will keep for up to 5 days in the fridge and several weeks in the freezer. The strawberry sauce will keep in the fridge a couple days when stored separately.

Recipe Notes

 

From Ani's Raw Food Desserts by Ani Phyo (Da Capo Lifelong, 2009).  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.

www.AniPhyo.com
www.Twitter.com/AniPhyo
Photo by Seth Beck.