This deliciously creamy cheesecake is raw, vegan and dairy-free. Top it with whatever fresh fruit is in season. 

Serves
12

Preparation

1hr

Skill level

Mid
By
Average: 3.7 (53 votes)
Yum

The base and filling are made with activated almonds, cashews and macadamias. Activated nuts have been soaked in water for 4 hours, which starts the germination process, and then slowly dehydrated. The process increases the nutrition of the nuts, and may make them easier for the body to digest. While it is possible to buy activated nuts from a supermarket, for optimum texture and freshness this recipe recommends doing the activating and dehydrating yourself. If doing so, you will need to allow at least 10 hours to soak and dehydrate the nuts before making the cheesecake. 

Ingredients

Base

  • 160 g (1 cup) activated and dehydrated raw almonds (see Note)
  • 90 g (1 cup) desiccated organic coconut
  • Pinch of Himalayan pink salt 
  • 10-12 organic Medjool dates, pitted

Cheesecake cream 

  • 310 g (2 cups) soaked activated raw cashew nuts (see Note)
  • 155 g (1 cup) soaked activated organic macadamia nuts (see Note)
  • 400 ml organic coconut cream 
  • 250 ml (1 cup) freshly squeezed organic lemon juice
  • 1/2 avocado
  • 250 ml (1 cup) organic dark agave nectar 
  • 375 ml (1½ cups) organic virgin cold pressed coconut oil, melted

Topping

  • 155 g (1 cup) soaked activated organic macadamia nuts (see Note)
  • 150 ml organic coconut cream 
  • 125 ml (½ cup) freshly squeezed organic lime juice
  • 1 tbsp organic dark agave nectar 
  • 125 ml (½ cup) organic virgin cold pressed coconut oil, melted 

To serve

  • Sliced pink dragon fruit, passionfruit and strawberries, or other fruit
  • Ground pistachios

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Nut soaking and dehydrating time: 10 hours

Chilling time: 5 hr total

This recipe has been edited and may differ from the video.

1. For the base, place the almonds, coconut and salt in a food processor and blitz until fine. With the motor running, add the dates one at a time and process until the mixture comes together. Press the mixture into the base of a lightly oiled 25 cm round tin with removable base, then refrigerate for 2-3 hours.

2. For the cake cream, place all the ingredients except the coconut oil in a high-speed food processor and blend until smooth. Add the coconut oil and blend for 2 minutes or until smooth and well combined. Pour over the set cake base and refrigerate for 1 hour.

3. For the topping, place all the ingredients except the coconut oil in a high-speed food processor and blend until smooth. Add the coconut oil and blend for 2 minutes or until smooth and well combined. Pour over the chilled cake cream layer and refrigerate for another hour.

4. To serve, remove the cheesecake from the tin, decorate with freshly cut fruit and scatter with ground pistachios. Best kept refrigerated.

 

Note

•To activate nuts, begin with fresh raw nuts. Cover them with water and stand for 4 hours, then drain and place them in single layer onto dehydrator sheets. Place the sheets into a dehydrator at 70˚C for 6 hours. Keep the nuts refrigerated before use. The nuts must be activated fresh each day, or the texture will affects the final product. 

 

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