Raw Beach Cheesecake
Gluten-Free Vegan Love
Gluten-Free Vegan Love
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 5.0 from 1 reviews Raw Beach Cheesecake Print Prep time 20 mins Cook/Chill Time 5 hours Ready In 5 hours 20 mins Author: Audrey @ Unconventional Baker Makes: 5" cake Ingredients Crust:
  • ½ cup raw cashews 1 soft medjool date 1 tbsp coconut sugar ½ tbsp coconut oil ½ tbsp maple syrup Filling: ½ cup raw cashews (ideally not soaked, but if you don't have a power blender, then -- pre-soak first) 3 tbsp maple syrup 3 tbsp lemon juice 2 tbsp coconut oil, liquefied 1 tsp pure vanilla extract ⅛ tsp salt ⅛ tsp spirullina powder + ¼ tsp more spirulina powder Toppings: 1 starfruit, sliced 1 tbsp coconut sugar (for sand) Instructions Process all crust ingredients, except maple syrup, into a crumble in a food processor. Add maple and process again to combine. Transfer this mixture into a 5" springform pan and press down into a crust. Blend all filling ingredients, except for ¼ tsp of the spirulina powder (so only use the ⅛ tsp at this stage), into a completely smooth consistency. Remove about ⅓ cup of this mixture and set aside. Add the remaining ¼ tsp spirulina and blend once again to combine. Pour the blended mixture over the cake crust. Spoon the lighter mixture on top bit by bit, and swirl it in gently. Decorate with starfruit and sprinkle with "sand" if desired. Freeze for 5-6 hours or overnight and enjoy! Keep leftovers frozen. Notes *See notes above recipe for details on whether to soak or not soak the cashews.**I used this 5" pan to make this cake. To make a 6" cake, triple the ingredients. 3.5.3208



Log in or Register to write a comment.