Mini St(raw)berry Cheesecakes
For months I had been told that I had to give this raw cheesecake a try. It's another recipe from family friend, Sinclair—raw food chef extraordinaire! I had never made raw cheesecake and didn't know what to expect. I was so very pleasantly surprised by it's likeness to dairy-full cheesecake that I've made it multiple times since—company has raved everytime! When I make this "cheesecake" for the kids, I use a muffin tin. For company I will make it in a 5" round springform cake pan. The pretty pink makes me think Valentine's Day. The "easy-to-make" makes me think I will be making this often!
Raw Strawberry Cheesecake
Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily-Vegan (sub out honey) | Raw
Makes: 1-5" Round or 12 Minis
Ingredients:
FOR THE CRUST (pictured in Mini-Cheesecake photo below)
3/4 cup raw MACADAMIA NUTS
1/8 cup raw COCONUT FLAKES
1/2 cup pitted DATES
Pinch SEA SALT
FOR THE FILLING
1-1/2 cups soaked and rinsed raw CASHEW NUTS (soak 4 hours)
1/3 cup LIME JUICE
1/3 cup HONEY
1/3 cup COCONUT OIL
1/2 cup FRUIT of your choice (I used strawberries)
2 tsp VANILLA
Pinch SEA SALT
Directions:
- In food processor, process crust ingredients until a sticky dough forms.
- Press dough into 5" round springform cake pan (line bottom with parchment). For mini cheesecakes, divide crust into 12 equal sized balls and press into standard size muffin tin lined with cupcake liners.
- Freeze or refrigerate crust(s) 2 hours.
- In high-powered blender, blend filling ingredients until super smooth.
- Remove crust(s) from freezer and pour into pan (fill muffin tins 3/4 full). If desired, drizzle and swirl warmed fruit preserves over surface of cheesecake.
- Freeze or refrigerate another 2 hours or until set.
- If frozen, let stand at room temperature 10-15 minutes before serving. Garnish with strawberries or candied ginger.
Make mini cheesecakes using a muffin tin.
Print Article 
Reader Comments (7)
I made this for a pot luck at my hubby's work. He told me they were a big hit. Everyone loved them. Even the ones that haven't touched healthy with a ten foot pole in years. It is nice to show people that good for you doesn't mean you have to give up good taste.
I changed the lime for lemon and the nuts for almonds only because that is what we had. Thanks.
________________________
Right on Jamie! Yes, I think people are pleasantly surprised by how good wholesome cooking/baking really IS. My mom and I talk about how we don't think we could stomach one of those bakery cakes with the Crisco frosting. Wouldn't touch that [junk] with a 10-foot pole anymore. Thanks soooo much for your comment. I am tickled that you tried the recipe. I hope the almonds worked for you. The thing with cashews is that they become akin to "cream" when soaked and blended.
Maybe Jamie used almonds for the crust not the filling. I agree that the cashews really make the dish. I just made this yesterday and the recipe yields 24 mini size "cheesecakes" with the mini cupcake tins which I am going to keep in the freezer for special treats!
Yes I used almonds for the MACADAMIA NUTS.
I just discovered the "magic" of cashews. I have a son who has a dairy allergy and it is opening up a whole new realm of possibilities for us! I am really excited to try this recipe. Thanks so much for sharing!
___________________
Lisa, thanks for sharing your excitement. Yes, cashews are pretty great little nuts. One of the best foods for adding copper to your diet!
xoLexie
I've made this twice now and it's been Amazing each time. I'm lazy, so this sucker went into a pie plate and it made the most beautiful slices of pie. Although, I did find it best to keep it in the freezer, or else it got a bit soupy. I substituted almonds for the macadamias (soaked them overnight first) and used just my regular old Cuisinart blender for everything, and I still got the perfect textures. Thanks for this Amazing recipe.
I served these this weekend for a large gluten-free vegan Italian garden party (45 guests) and they were a tremendous hit! Devoured in minutes. I didn't have any fresh strawberries on hand, so used freeze-dried strawberries from Wilderness Family Naturals which resulted in a dark red color and strong strawberry flavor. The macadamia crust on these little babies is too good to be true...and I'm sure I'll be using it for other creations.
I made raw cheesecake a while back and really loved it- I'll have to try changing it up with strawberries! That looks delicious!