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Raspberry and Orange Raw Cheesecake

Raspberry and Orange Raw Cheesecake | Mr Vitamins
Decadent cheesecakes are often thought of as unhealthy, fattening and a food to consume only in moderation. But what if you could easily prepare a healthy decadent and indulgent cheesecake? A cheesecake that is not loaded with sugar, dairy, gluten and artificial preservatives. Instead, one that is abundant in nutrients, protein, fibre, beneficial fatty acids and antioxidants. A cheesecake that is also gluten free, raw and vegan! And not to mention, a cheesecake that is super creamy, sweet and delicious to the palate. The main ingredients featured here are cashews. Cashews contain a very high level of heart-healthy monounsaturated fatty acids and other vitamins and minerals essential for robust health and preventing nutrient deficiencies. This recipe also contains raspberries!! Raspberries are incredibly abundant in antioxidants, reversing oxidative damage and risk of cancer. They have also been shown to improve eye site, enhance brain function and aid in detoxification and reduction of inflammation. There is absolutely nothing but wholesome goodness to nourish and strengthen the body and delight the soul with bursts of sweet flavour and nutty goodness in this vegan and raw cheesecake!

Raspberry and Orange Raw Cheesecake

  • Crust:
  • • 1 cup raw Almonds (soaked in water for 30 minutes)
  • • 1 cup Brazil nuts (soaked in water for 30 minutes)
  • • 1 cup medjool dates
  • • ½ tsp Himalayan salt
  • Orange Cheesecake:
  • • 3 cups cashews (soaked in water overnight)
  • • ½ cup coconut oil
  • • ½ cup fresh orange juice
  • • ½ squeezed lemon
  • • 1 tbsp maple syrup or rice malt syrup
  • • 1 tsp stevia powder
  • • 2 tbsp orange zest
  • Raspberry layer
  • • 2/3 cup of the orange cheesecake mixture
  • • 2 cups fresh or frozen raspberries
  1. To make the crust, drain all the nuts and process the almonds, brazil nuts, dates and salt in a food processor until the mixture forms a smooth and thick paste. (This process may take up to 20 minutes, depending on the power and quality of your food processor). Press the base into the bottom of a cake tin and put in the fridge.
  2. To make the orange cheesecake, blend all the ingredients in the food processor, except half the orange zest. Again, this may take up 10-20 minutes. The mixture should be silky-smooth with no trace of solid nuts. Save 2/3 of a cup and spoon the rest over the base and put it in the freezer.
  3. Make the raspberry layer simply by blending the raspberries with the saved orange cheesecake mixture. Pour this over the cheesecake and put it in the freezer for at least 30 minutes before serving.
  4. Sprinkle the leftover orange zest over the cake and serve with sliced orange and berries and enjoy! It’s berrylicious!
This is a wonderful example of how you can enjoy cheesecake the healthy way!