Decadent desserts are often considered indulgences. And cheesecake? Well, that’s on most of our “enjoy only in moderation” lists. But what if you could make a decadent cheesecake that was actually healthy! And, no, in Beauty Bean style we’re not talking about low-fat version chock-full of possessed ingredients. Rather, we have a raw, healthy cheesecake recipe that tastes like the real deal, but only uses real, natural and healthy ingredients – so you can feel good about giving into your decadent cravings. Really good. Because you’ll know you’re actually feeding your body nothing but healthy ingredients in this recipe.
Raw Sassy Meyer Lemon “Cheesecake” Recipe
For The Crust…
2 cups raw pecans
7-8 pitted dates (if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water)
1/4 cup non-sweetened coconut flakes
Place pecans and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking to the pan). Pour the pecan mixture on top of the coconut flakes, spread out and mold into the cake pan.
Chocolate more your style? Try this healthy raw fudge recipe!
For The Filling…
3 cups raw cashews soaked for three hours
3/4 cup fresh Meyer lemon juice or regular lemon juice
3/4 cup raw honey or agave nectar
3/4 cup raw coconut oil
1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
1/2 tsp Celtic sea salt
Need a dinner idea too? Try these healthy stuffed peppers!
To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high-speed blender!) Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
For The Topping (optional)…
1 bag of frozen blueberries (or any berry that you prefer)
Honey or dates to sweeten, to taste
1/4 cup apple cider (if needed, to reduce thickness)
Place honey, berries and cider/juice in a high-speed blender and process until smooth. Pour over “cheese.” Place the pan in the freezer for at least three hours or overnight. Before serving, place on the counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.