The NON-Melting Blueberry Lemon Cashew CHEESECAKE { Almost raw, Oil-Free, Gluten-Free}

The NON-Melting Blueberry Lemon Cashew CHEESECAKE

blueberry lemon cashew cheesecake plant positive

The issue with RAW CHEESECAKES IS THEY MELT!!! 

And when you are trying to take the cake somewhere, display it for dessert or sell it at your local farmers market.. it really sucks when it melts everywhere!

This cheesecake is spectacular in its ability to look fantastic and hold its shape out of the fridge/freezer without melting like most raw cheesecakes.... there is a catch however, it is not completely raw, but I think the trade off is well worth it.

Raw cheesecakes are great and all, but if they melt while you are transporting, serving or selling them they are worthless. So this led me on a hunt to find a recipe that would allow this beautiful, healthy, plant-based cheesecake to hold up in the heat of the summer at my local farmers market! I would need a recipe that is so solid that I can make the cheesecake the day before, stick it in the fridge and the next day bring it to the market and have it on display to sell, all without melting or losing its beautiful shape.

Oh and also this recipe is OIL-FREE, which is rare because most all call for coconut oil, which is just empty calories in my opinion.

The trick is, coconut milk and agar agar! 

food - blueberry lemon cheesecake strawberries top.jpg

Basically agar agar is a completely natural and healthy ingredient, it is a sea weed powder/flake that naturally has the ability to make things more solid, sort of like gelatin but SO MUCH HEALTHIER, and less cruel of course. So to make this all happen, you make the filling of the cheesecake like normal, in the blender, and then at the last minute you heat up the coconut milk in a saucepan, whisk in the agar agar, stir for a few minutes and then add that mixture to the blender- blend it all together and the magic happens before your eyes! The entire thing becomes more solid and starts to firm up, really quickly and really well! You must be speedy and efficient because this process happens quickly, and if you linger and do not have your cashew cream ready before you make the magic sauce, it will become hard and chunky.. and no one wants that in their cheesecake!

But don’t stress, read over the directions and follow them and you will love the result!

Have fun and adapt flavors as you make it over time, raspberry lemon is great too :)


RECIPE TIME!!!

  • SERVES 8
  • PREP + COOKING TIME: 25-40 minutes
    •  (depending on how experienced you are, I can make one in about 25 minutes now).
  • COOLING TIME: at least 1 hour

EQUIPMENT NEEDED:

  • Food Processor for base
  • High Speed Blender for filling
  • Spring Form cake pan, 8-9 inch
  • Sauce pan 
  • whisk 

 

BASE INGREDIENTS:

  • 2 cups dates or date pieces
  • 1/2 cup raw walnuts
  • 1 cup rolled oats
  • ¼ cup shredded coconut

FILLING INGREDIENTS:

  • 2 cups raw cashews, soaked in water
  • 1 ¼ cup blueberries (frozen is what we use)
  • 1/4 cup lemon juice (good quality or fresh)
  • 1/4 cup agave or maple syrup 
  • 2 teaspoons vanilla extract (organic, real)
  • 1/4 teaspoon lemon extract
  • 200ml coconut milk (1/2 of a 400ml/ 13.5oz can)
  • 2 teaspoons agar agar powder (or 5 teaspoons agar agar flakes)

DIRECTIONS:

  • Soak the raw cashews in a bowl with warm water for at least 30 minutes prior to making, and for up to 2 hours.
  • Allow the blueberries to thaw while you make the base of the cheesecake.

 

For the Base:

  1. Get the food processor set up with the standard chopping/processing blade. 
  2. Add the 2 cups of date pieces (or 2 really packed cups of pitted dates) and pulse and process until they are in small chunks or somewhat of a chunky paste.
  3. Next add walnuts, oats and shredded coconut along with a splash of water (about 2 tablespoons).
  4. Pulse until the walnuts are chopped up and everything is combined, however do not over process because you want the walnuts to still be chunky and not turn into a flour.
  5. Adding water 1 tablespoon at a time will allow the base to become somewhat sticky and hold together so you can press it into the bottom of the pan and it will hold together.
  6. When it has reached a dough like consistency it is time to transfer it to the spring form pan. 
  7. Sprinkle a few spoons of shredded coconut onto the bottom of the pan and then dump the dough/base in and smash it down with your hands and fingers until it resembles a base.
  8. Press it firmly and evenly so it hold together, this is a raw crust so no baking is needed.
  9. Place in the freezer or refrigerator until you need it next.

 

For the filling:

  1. Drain the cashews and add them to a high speed blender
  2. Add the blueberries, lemon juice, agave, vanilla extract and lemon extract and blend until extremely creamy.
    • It is important that the cashews are totally blended and the mixture is a thick creamy consistency. Taste it and if it is not sweet enough, add more sweetener. If it is too thick and you are not able to blend it well enough, add more liquid and that should solve it. You can either add water, lemon juice or more agave depending on what you think it needs. Be careful to not make it too liquid, you want it to be as thick as possibly while still being able to blend well enough to become extremely smooth.
  3. Next is the tricky part, the magic sauce! Before you open the can of coconut milk, make sure it is at room temperature so the contents are not separated (if it is cold, the cream will separate from the water and make life difficult). Shake the can and make sure that it is all mixed up. Open it and again mix the coconut milk to insure that when you pour out 1/2 you are getting an equal amount of everything in it.
  4. Remove the crust from the freezer and set it on the counter next to the blender so it is ready to go in a few minutes.
  5. In a small non-stick saucepan add the 1/2 can of coconut milk and bring to an easy boil.
  6. Next, measure out the agar agar and add to a small bowl, ready to add. As soon as the coconut milk begins to boil, slowly sprinkle in the agar agar while you whisk, to insure that it does not clump up.
    • Whisk vigorously to keep from getting chunky, keep the heat on medium so it is just boiling but not boiling like crazy - whisking continuously - keep this up for about 4 minutes.
  7. Now quickly remove it from the heat and add it to the blender with the cream and blend away to mix it all together really well (about 1 minute, 30 seconds on high).
  8. Quickly pour this creamy mixture into your base, and use a spatula to get it all out of the blender and onto your cake, but do it quickly as you will notice it setting as you move.
  9. Using the spatula smooth out the top, and tap the pan on the counter to get the filling to spread out evenly on the crust. 
  10. Now it is time to decorate! We usually top it with frozen or fresh blueberries, and shredded coconut. Sometime we add sliced fresh strawberries too!

When you are done making it pretty, cover it with foil or plastic wrap and place it in the refrigerator. Cool for at least 1 hour before eating!

We usually slice it into 8 pieces. 

Keeps in the refrigerator for 3-5 days however it is best consumed within 1 day.

You always can FREEZE it if you cannot eat it all right away, and it works best to freeze individual slices that way you can defrost them one at a time and eat them slowly over time.

Love,

Katie


slices of cheesecake

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This is a 2oz bottle of Agar Agar which should last you over 10 Cakes!

Real Vanilla Extract is hard to find and expensive, but it important to us because some of the "Natural Flavoring" has animal products in it!