This sweet tasty little dessert only took about 20mins to make; a wonder! Any fruit combination is good; summer fruits, tropical, and I’m imagining it tastes just as lovely with the good old British apple or pear come autumn.
We used a tasty selection of mixed berry fruits; strawberries, raspberries, blueberries and cherries for this special weekend treat. I decided to make it to surprise Lee because he deserves a treat!
There are many variations of the raw cheesecake and this is probably the simplest method. There is no way of recreating cheese, that type of creaminess is unique to our milky friend Mr Cow, but the banana, tahini and avocado make a brilliant attempt at a plant cream. It’s more smooth and clean, as opposed to rich and indigestible.
We have really splashed out on fruit and veg at this time of rawness and our nut reserves are well topped up and we’re brimming over with seeds. We have invested in a diverse range of ingredients in order to treat ourselves (primarily our bodies). Some of these treats are not seasonal or local, which is a shame. Next time we may try 100% raw in August/ September when the berries more abundant. We hope that wherever you are in the world, your berries are ripe for the picking!
If you are a raw one, this is the rich, sumptuous dessert that you have been dreaming of. It will also impress any guest, at any dinner party in the world!
You may like to half the filling, this will make more of a tart to a full on cheesecake.
185g almonds (soaked 12-14 hours), 185g dried dates, 1 tsp ground cinnamon
a few drops of vanilla extract
2 avocado, 2 large banana, 8 dates, 4 tbsp tahini (light), juice of a lemon, berries (enough to cover, we used cherries, strawberries, blueberries and raspberries).
Whizz up your almonds in a food processor until they are as small as they will go, and until they are starting to stick together. Add the dates and blend again so that the crust mixture goes all sticky. Add the vanilla essence. If you think it needs to be even stickier add a couple of drops of water. But not too much in case of sogginess.
Put it in a cake tin or bowl; something flat-bottomed and press it down lightly round the edges. Looking like a cheesecake base? Mmmmmm!!
Then it’s time to make the filling. (It’s best made fresh because of the banana).
Blend the banana, avocado, dates, tahini and lemon together until you have a smooth non-lumpy sauce. Should be nice a thick. Spread onto base.
Chop up your fresh fruit and scatter it on, giving a good even covering.
Cover and leave in the fridge for an hour to set. Then serve with big smiles and spoons.
You can deconstruct the cheesecake if you want to keep it over night, it saves the crust getting too moist. Then you just tip the filling onto your own portion like a hearty custard.
I’m quite keen on the custardy option, especially since the sauce is much better eaten fresh and the crust looks like it will keep over night. If there’s any left…
We Love It!
It’s a fruity sweet treat, a healthy equivalent of feasting on a massive bar of chocolate!!!
Fruit (and lots of it) is bursting with goodness! Less is known about the almond – think of them like protector nuts – giving you supplies of all the protective minerals like calcium and magnesium for strong bones. They have vitamin E and many phytochemicals in them, which can protect our bodies from the big C. Dates have all kinds of minerals in them – quite unbelievable. They are not just sugary, they also have a lot of fibre in them too and make for healthy bowels 🙂
This was the soundtrack to raw berry cheesecake times in the BHK, ‘Man on Fire’ by Edward Sharpe and the Magnetic Zeros: