Raw Mini Lemon Cheesecake
Meet Keri Lupini, commercial pilot, foodie and now a WITC global contributor based in Mali, North West Africa, who has been creating some insanely impressive raw recipes just for us!
“If I’m not flying across African skies, boxing like a badass or shopping up a storm, you’ll find me deep within the boundaries of my kitchen trying out loads of different healthy and raw recipes to feed the soul. Since anything raw is better for our health and well-being, what better way to incorporate this than loads of delightful treats! Since I tend to be rather old-school with my baking, you’ll always find me trying to put a raw modern-day twist on the all time favourites! My inspiration when I’m in the kitchen … LIVE, LOVE, BAKE! “
Ingredients for crust:
- Just over ½ cup of pitted dates
- ½ cup almonds
- pinch of salt
- ¼ teaspoon pure vanilla extract
- 1 tablespoon of water, only if needed
Ingredients for cheesecake:
- 1½ cups raw cashews or macadamia nuts, soaked overnight
- 1 tablespoon vanilla bean paste (or pure vanilla extract, for a plain cheesecake)
- ½ cup pure maple syrup or raw agave
- ¼ cup plus 1 tablespoon melted virgin coconut oil
- ½ cup lemon juice
- ¼ cup water
- pinch of salt
- Line a round 9-inch springform pan OR if you prefer ‘mini’ cheesecakes use a silicone muffin tray (no need to line them)
- Combine all crust ingredients except water in a high quality food processor until fine crumbs form. If the mixture is too dry, add the water
- Press the crust into the pan or silicone tray, then cover and freeze until ready to use
- In a bowl, cover the cashews with water and let soak for 8 hours or overnight.
- Drain and pat completely dry.
- Combine all ingredients in a high quality food processor and process for 6-7 minutes, stopping occasionally to scrape down the sides.
- Pour into the prepared crust.
- Pop in freezer until set (1-2hrs) and thaw 15-20 minutes (30min for softer texture) before serving
- You can store the raw cheesecake in the freezer for up to 2 weeks