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Raw Cheesecake With Strawberry Compote [Vegan]
This recipe is actually VERY simple to make and can be whipped up in less than 15-20 minutes. Then, all you have to do is let it set in the freezer for 3-4 hours.
Ingredients You Need for Raw Cheesecake With Strawberry Compote [Vegan]
How to Prepare Raw Cheesecake With Strawberry Compote [Vegan]
- Begin by grinding (dry) walnuts or almonds in a food processor until fine. Then, add the remaining crust ingredients (except water) and pulse until well-combined. If needed, add a dash of water so the crust “sticks” together.
- In a cheesecake pan, either spread coconut oil on the bottom of the pan or sprinkle unsweetened coconut shreds. This keeps the crust from sticking. Next, press the crust mixture into the prepared pan, then cover and freeze until ready to use.
- To make the filling, combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides. Pour into the prepared crust.
- Cover and set in the freezer to set for 3-4 hours. The raw cheesecake can be stored for up to 2 weeks. Thaw for 15-20 minutes before serving. Enjoy!
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This recipe is not “raw”, because the recipe calls for Maple Syrup. Maple syrup is not a “raw” food! Here is why… For a food to be considered “raw”, some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed! 💥 Maple Facts and Fictions https://deepmountainmaple.com/maple-facts-and-fictions