Raw cheesecakes are all the rage in the dairy free community and are so versatile with how they can be flavoured. Most are also often gluten free and paleo, pleasing so many dietary restrictions! This same base recipe can be adapted with different fruits and flavours and is sure to be a crowd pleaser even to those who aren't dairy free. 

This cheesecake takes raw cheesecakes to the next level. The step of fermenting the cashew cheese is not necessary if you are time-poor but it does give that legit cheesecake flavour. Fermenting also adds a whole lot of great healthy probiotics to support a healthy gut

Things you Need 

For the Filling

  • 1 cup cashew butter
  • 1 cup full fat coconut cream
  • 2 tbs water kefir (optional) 
  • 1 chopped mango
  • 2 tbs lime juice 
For the Base

We used a 15cm diameter tin to create a smaller cheesecake but you can use a bigger springform tin. 

If you are going to ferment your filling you will need to make this 24hrs prior.

To make the filling, blend the cashew butter, coconut cream and lime juice until smooth.

Stir through the kefir and transfer to a jar with a lid. Allow to ferment on the bench for 12-24 hours. Make sure you use a big enough jar that you allow some room for expansion.

Once fermented, return to a blender or food processor with the lime juice and mango and blend until smooth. If you are not going to ferment the filling just add all filling ingredients to the blender and blend until smooth. 

For the base, blend the dates until they form a paste then add the muesli and blend until well combined.

Line the base of your springform tin with baking paper then add the base mix and press into an even layer on the bottom. 

Pour over the prepared topping and pop it in the fridge overnight to set (or in the freezer for a couple of hours if you are in a rush).

This will store in the fridge in an airtight container for up to a week or in the freezer for up to 3 months. 

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