Raw Meyer Lemon and Blueberry Cheesecake

April 11, 2014

Do you like cake?

Do you like healthy food that is good for you?

Do you like bright, lovely, delicious rays of sunshine?

Trust me friends, you want to make this cake. The cashew cream is light, creamy, and I swear, better than real cheesecake. (That may just be me...let me know if you agree!) If you are just venturing into the land of raw foods, this is the perfect recipe to try out. My man-food loving husband loves it

Do you have a favorite raw/healthy cake recipe? Please share in the comments! I am very interested. In making more cake. Soon. 

// Raw Meyer Lemon and Blueberry Cheesecake
Yields 1 9 inch round cake

Slightly adapted from Caitlin Van Horn's recipe 

2 cups raw almonds, soaked overnight
7 dates, soaked for a few minutes in warm water
1/4 cup shredded coconut (plus extra for lining the pan)

Combine almonds, pitted dates, and 1/4 cup shredded coconut in a food processor and mix until combined. Line a 9" springform cake pan with shredded coconut (this prevents the cake from sticking), and press almond mixture into pan with your fingers to form the base "crust" layer of the cake.

3 cups raw cashews, soaked for 2-3 hours
3/4 cup meyer lemon juice
Zest of 1 lemon
3/4 cup raw, organic honey
3/4 cup raw coconut oil
Splash of vanilla
Pinch of salt

Process above ingredients in a food processor until creamy and smooth, about 3 - 5 minutes. (If you have a vitamix, then go for it yo!) Pour mixture into cake pan, and tap to make sure there are no air bubbles.

1 bag of frozen organic blueberries
Spoonful of raw honey
1/4 cup - 1/2 cup of organic orange juice

Process berries, honey, and orange juice in food processor until smooth. Add more orange juice if needed. Mixture should be thin enough to pour over cheese layer.

Place the pan in the freezer for a minimum of three hours for the cake to fully set. We liked it best when left out to thaw for 15 minutes before serving.

**Note: the only thing I did not 100% love about this cake was the blueberry layer, which I found to be a little too "icy" for my taste. Next time I may noodle around and make a non-raw blueberry preserve-ish layer to top the cashew cream.

***Note #2: Also, the reason my cake layers are all wavy is because a bag of frozen bagels fell on the cake while it was in the freezer....

1 comment

  1. The layers don't look wavy to me...but I love the bagel comment. That would happen to me too. Except probably something heavier.