Raw Cheese cake with Kiwi Topping, Berry Sauce and Cream

Raw cheese cakes are delicious, and basically simple to make. The flavor, to me, is actually better than the traditional dairy cheese cakes. Many raw and vegan chefs create some elaborate, and decorative cheese cakes, they are like a work of art. One thing is for sure don’t worry about storage time for these raw cheese cakes, as they don’t last long at all! Enjoy!
2 cups pecans (soaked and dehydrated)
12 soft dates (pitted)
dash of sea salt
Process all ingredients in food processor until powder like. Press into bottom of spring form pan and set aside.
3 cups of cashes (soaked for 2-3 hours)
1/2 cups – 3/4 cups raw honey or agave nectar
1/2 cup juice of one lemon
2/3 cups slightly warmed coconut oil
1 tsp. organic non-alcoholic vanilla extract
1/4 cup purified water (more or less as needed)
Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi. Cover with saran wrap and refrigerate while making the cream topping and sauce.
Cream Topping.
1 cup young Thai coconut meat
3 T raw cashews or macadamia nuts (soak for 8-10 hours)
5 dates (pitted) or 1 T raw honey
3 T raw coconut water or raw almond milk
1/2 tsp. zest of one lemon
1 tsp. organic non-alcoholic vanilla extract
Combine all ingredients in high-speed blender or food processor. Mix on high until very smooth and fluffy like whipped cream.
Berry Sauce.
1 cup berries (blue berries, raspberries, strawberries, or blackberries – or mix it up)
1 T purified water
1/4 tsp. organic non-alcoholic vanilla extract
2-3 drops liquid stevia or 3 T agave nectar or 1 T raw honey (add to taste)
Combine ingredients in a blender and mix until super smooth and runny.
Plating the cake:
Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add mint leaves or additional slices of kiwi fruit for garnish.

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