Oh my this recipe. I’m not even sure where to start it is that amazing. I’ve wanted to make a proper raw cheesecake for a while now – it’s been on my culinary to do list for far too long. I’m not completely sure where this particular combination of flavours came from, but they work together so well – the pistachios not only add a beautiful green fleck to the base, but a fabulous flavour. Of course this would be absolutely perfect for Christmas day, it is utterly decadent!
- 2 cups / 300g dates
- 1 cup / 150g almonds
- 1/2 cup / 75g walnuts
- 1/2 cup / 75g pistachios
- 4 cups / 550g cashews (I get the giant bags from the world food section in Tesco)
- 1/2 cup / 125mls agave or honey
- 3/4 cup / 150g coconut oil
- 2 tsp chai spice, plus extra for dusting
- Soak the cashews covered in water for at least 3 hours. In the meantime make the crust by adding the dates, almonds, walnuts and pistachios to a food processor and chopping until the mixture begins to clump together (it should still have a a slight chunky texture)
- Line a large springform tin with baking parchment. Press the date and nut mixture into the bottom of the pan. Pop in the freezer to chill and harden.
- Once your cashews have soaked, drain and rinse them. Stick them in the best, toughest blender or food processor you have (I did this in two batches in my Vitamix), add the agave or honey and a splash of water. Melt the coconut oil and have it standing by. Blend the cashews and agave, slowly drizzling in the melted coconut oil. Depending on your machine you may need to stop and scrape down the sides or add a little more water. Once it is completely smooth, transfer to a large bowl and lightly mix in your chai spices.
- Get the tin out of the freezer and spread the cashew mixture on top of the crust. Sprinkle with more chai spices and swirl it around a bit.
- Transfer to the freezer where it can be stored like that for up to 3 months. When you are ready to eat it, just remove from the freezer and let it sit in the fridge for an hour before slicing. Enjoy!
- This makes 16 small slices - but this is a super rich cheesecake so a small slice is all that is needed.
- You can slice it up and then wrap the individual slices in foil and store in the freezer as well.
I decorated my cheesecake with frozen red currants and some whole star anise which I think makes it look very festive indeed!
I really do love the chai spices in this (I used my home made chai spice blend) but if you aren’t a fan, try adding some vanilla bean paste instead. It will still be fabulous!
Another thing I love about this recipe is it’s utter indulgence, it may be full of healthy ingredients that will nourish you, but it doesn’t skimp – there’s nothing worse than a piddly skinny cheesecake – I like a good deep, thick cheesecake layer, hence the 4 cups of cashews!
As it’s easily stored in the freezer it’s ideal for keeping on hand to whip out in case you get any unexpected visitors over the holiday period. Much better than a frozen cheesecake full of sugar!
I also have to add how much I enjoyed photographing this. I’ve been working hard on my photography skills for the blog and I hope that is starting to show!
Have you ever tried a raw cheesecake before?
This looks AMAZING!!! Do you reckon chai and vanilla would work? :)
Thanks Phil! Yes it would absolutely work I think :-)
And the photos look great :D
This looks great. I had my first go at a raw frozen cheesecake this summer and they work so well. Love the flavour combination too, chai is my favourite. :-)
Thanks Jemma, I remember that I had made some raw cookies and cream tartlets ages ago now that I think about it! So useful for keeping in the freezer :-)
OH MY GOSH this looks amazing!! Would be such a good dessert for Christmas as an alternative to Christmas pud!
Thanks Georgia!
These photos are so beautiful! I really want to make this recipe, just need to find the perfect opportunity.
Thanks Christina! Hope you get to make it :-)
I’m with you on this one — there’s nothing worse than a sad little thin layer of cheesecake. This looks divine, Laura. I’ve always wanted to try a raw cheesecake, but I have a slight allergy to cashews so I’ve never been able to :(
Thanks Amanda, what a shame about the cashews!
This looks so pretty, do you think this would work with other sweetners ie. maple/date/rice syrup?
I’m sure it would be great, if not better, with maple syrup! Can’t see any reason why another liquid sweetener wouldn’t do the job in place of the agave.
This looks amazing! I love raw cheesecake :) So rich!
Thanks Danielle!
Raw cheesecake is my favourite! This one is particularly beautiful, I love your decorations!
Thanks Sonja :-)
I don’t think any word is more appropriate than ‘WOW’!
Haha, thank you!
Woa this looks amazing!!
Thanks Anna!
This looks amazing! Chai spices sound like a perfect replacement for christmas pud too- I have never had a raw cheesecake I don’t think, but it sounds wonderful- now to buy a massive bag of cashews! Also the photos are beautiful.
Thanks Maria :-)
You should definitely be proud of your photography Laura, it looks absolutely beautiful. I’m a huge fan of raw cheesecakes and am sure this one is mighty tasty!
Thank you so much Emma! This one is so tasty, wish I was able to send you a piece!
This looks fab, going to make it for Christmas I think! I’ve been wanting to try making cashew cream/cheese for a while so this is the perfect recipe to try it out.
Oh my gosh!!!!! This looks incredible!!!! Will definitely be making this over Christmas!! xxx