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Luscious Raw Cheese Cake Recipe

Ingredients

For the BASE (enough for 2 x 20cm bases. Halve if you don’t want spare for next time but it freezes beautifully)

  • 250 g pitted prunes
  • 300 g nuts (I did use toasted hazelnuts, so not ‘raw’ in that sense, but you could use any raw nuts)
  • 50 g dessicated coconut
  • 1 tsp powdered vanilla or 1 scraped out vanilla bean
  • 1/3 tsp salt

For the MIDDLE LAYER

  • 350 g soaked cashews (see above note)
  • 160 ml either rice malt syrup or maple syrup. If you want to use honey, drop it down to 120g
  • 3 small limes. zest them and keep the zest for garnishing. Then cut around the lime so that you’re left with 3 little balls of lime flesh, no pith. About 85g weight.
  • 1 tsp vanilla bean powder
  • 2/3 cup melted coconut oil
  • 2 pinches salt

For the TOP LAYER

  • 1/4 cup melted coconut oil
  • 120 g cashews, soaked
  • 1 lime juice
  • 1 cup defrosted berries (frozen berries will mean the coconut oil solidifies and the mix doesn’t puree. Take them out when you start the cheese cake base, and they’ll be perfect. If you forgot and you have a thermomix or MyCook, then you can puree this at 50C, to get the consistency right.)
  • 2 tbsp either Rice Malt Syrup or Maple Syrup or Honey (i’d halve it for honey)

Instructions

For the BASE

  • I made one ‘log’ shape, two minis to give to mum and dad, and a big ball was left to make another cheese cake down the track. Less work next time? I’m up for that!
  • Process the lot either in the Thermomix or MyCook Premium on speed 7, 40 seconds OR in a food processor, for the same amount of time.
  • You could use a blender, but you will need to crush the nuts into a rough fine chop before adding the rest of the ingredients to combine.
  • Once you have a good thick ‘dough’ press it down into the lined and greased base of your pan at about 0.4cm – 0.5cm thick.
  • Pop in freezer while preparing the next layer.

For the MIDDLE LAYER

  • Blend the cashews, lime, syrup, salt and vanilla on speed 8 Thermomix / MyCook Premium, for 1 minute until super smooth. Same in a food processor or high speed blender. A stick blender would work too.
  • Add the melted coconut oil for speed 8, 40 seconds or until super well combined in other appliances. You shouldn’t feel any nutty chunks at all.
  • Pour into your tin at the thickness you desire. If you have leftovers, make mini cheese cakes in difference shapes, ice pops by adding fruit chunks or simply use in future smoothies.
  • Freeze for 30 minutes if you don’t want a colour ‘bleed’ with the top layer, otherwise, feel free to top with the top layer, whenever it’s ready.

For the TOP LAYER

  • Combine all in a food processor, Thermomix or MyCook and blend on high, or speed 8, 1 minute, stopping ever 20 seconds, to scrape down the sides to ensure no chunks.
  • Pour over your tart.
  • Do the final freeze for at least 2 hours. I find this best served straight out the of the freezer in hot climates / summer, but if you like it a little softer, take it out of the freezer and pop in fridge for an hour before serving.
  • TIP: If you’re a layer freak, dip your knife in hot water before cutting the slices for a clean cut.
  • EXTRAS: Fresh blueberries and the saved lime zest for garnish are really beautiful but feel free to either not garnish at all, or do your own thing.
  • Here are the two minis I made for mum and dad. So yummy and cute.
  • …and the main event. YUM.
    Gluten free blueberry cheesecake