Raw cheesecake

I would never have guessed that I could make “cream cheese” out of cashews.
And, what’s even better is that cashews don’t contain the animal fat that cream cheese does.
This is the first time that i’ve ever tried to imitate cheese this way after looking a various raw cheesecake recipes on the internet and i’m so amazed how close the texture and the taste comes to the traditional cake. So, healthy food really does taste good 🙂
I made this cheesecake using pineapple, but any fruit will work in the same quantity (1/2 cup).
I can be made into individual cupcakes or one larger cake. I prefer the cupcakes because they just look cuter. (My recipe makes about 5 cupcakes)

There is a bit of planning involved here as the cashews should be soaked around 2-4 hours and the cake sets in the fridge in about 1.5 to 2 hours.

For the crust:
1/4 cup raw pecans

3-4 dates

For the filling:
3/4 cup raw cashews

2 tbsp lemon juice

1/2 tsp vanilla extract

2 tbsp + 2 tsp coconut oil, melted

2 tbsp liquid sweetener (I omitted this and used 1 packet of stevia to keep the carb count lower)

1/2 cup pineapple (any fruit works, frozen or fresh)

First, the crust:
1. Process the pecans and dates until the pecans are finely crushed.

2. Divide this mixture evenly among 5 cupcake liners and press down to form the crust.

Then, the filling:
1. Combine all ingredients (except for the fruit) in a blender until creamy.
I used a magic bullet and it worked okay.

2. Add the fruit and blend.
If using frozen fruit, make sure it is soft enough that it will combine with the rest of the filling.

3. Pour the mixture on top of the crusts of the cupcakes.
Even the tops out with a spatula or knife.

4. Refrigerate to solidify for about 2 hours.
They can also be frozen to speed up the process, but I didn’t try that.