Strawberry "Cheesecake"

It's time for another raw dessert recipe! This one is adapted from the tropical cheesecake recipe in this post. This dessert is probably not necessarily "healthy," and definitely not low-cal...But if you're not worrying about that this January, or you want a healthier version of strawberry cheesecake, then this is for you!

When my sister voted to keep a spring-form pan that was given to us by my parents, I asked her, "What will we ever do with a spring form pan?" I don't think I've ever actually made cheesecake in my life. But for this recipe, it definitely came in handy! Don't worry, if you don't have a spring form pan, you can use a pie pan lined with cling wrap.

This recipe is a little bit of work, but it's well worth the effort!



Crust:
In food processor -
2 c. walnuts
12 dates
pinch of salt
dash of cinnamon, to taste

 Process until mixture is crumbly, and able to press into a crust.

Press firmly into a spring-form pan, or a round pie pan lined with saran wrap.

This is where it gets a little tricky. The filling calls for soaked cashews. Before this, I had never soaked my cashews. But it supposedly makes them softer, and then when they blend, the mixture is more creamy. Basically, just put the cashews in a large bowl, cover them with water, and then let sit for 2-3 hours. Then go run errands, clean the house, play with the kids, whatever to pass the time. When ready to use the nuts, simply drain the water off.

Filling:
3 c. cashews, soaked for at least 2 hours
1/2 c. agave nectar
1/2 c. lemon juice
2/3 c. coconut oil, room temp. (you can melt a little if you want; if using raw method, place bowl in larger bowl of warm water to soften)
1 t. vanilla
1/4 c. water

Process in food processor until smooth.

Pour filling over crust, even it out, and put in the freezer for an hour or so until firm.

 Once it has firmed up, you can take it out of the form and put onto a serving plate.

I made strawberry sauce to go with mine:

Blend together 1 bag of strawberries, and 1/4 c. agave nectar.

Word from experience: if you use frozen strawberries, use the food processor. Trying to blend them frozen is virtually impossible!

 With the frozen fruit, this is the consistency that it turned out...it will probably be more "syrup-y" with fresh strawberries.

You can store this in the refrigerator; if you decide to freeze it, you can de-thaw it in the fridge when needed.

By itself, the "cheesecake" still tastes like cashews, which is fine if you like cashews. I love them, so I don't mind. But with the strawberry topping, it's pretty much divine!

 And that's how I like to leave it! :)