Gluten free raw cheesecake - photo philip blankenship

Add some raw nourishment to the Holiday table with this delicious and nutritious cake. Sweet, creamy and tart with a hint of spice, it will hold its own against any processed dessert. The tart lingonberries make an ideal contrast to the sweetness of the filling but when unavailable, raspberries will make a good substitute.

Gluten free raw holiday cheesecake - photo philip blankenship

Presoak cashew nuts (for filling and topping) in lukewarm non-chlorinated water for 4-6 hours and pat dry with a towel before starting this recipe.

gluten free raw vegan christmas cheesecake with cinnamon & lingonberries

ingredients crust

1 cup pecans
½ cup almond flour (or finely ground almonds)
½ cup roughly chopped pitted dates
3 tablespoons coconut oil
1  tablespoon cinnamon
½ teaspoon cardamom
1 pinch of salt

directions crust

Put all ingredients in a food processor and pulse until a dough is formed.

Press dough to cover the bottom of a 8-9 inch round or square spring form pan.


ingredients filling

1 cup cashew nuts
1 cup almonds
2 cups young coconut meat (most often found in the freezer section)
1 ½ cups roughly chopped pitted dates
½ cup coconut oil
½ cup orange juice
1 tablespoon cinnamon
pinch of salt
1 ½ cups fresh or frozen lingonberries (or raspberries)

directions filling

Put all ingredients except berries in a food processor and process until smooth.

Carefully fold in berries.

Pour over the chilled crust and return to the refrigerator.

ingredients topping

2 cups cashew nuts
½ cup coconut oil
½ cup fresh lemon juice
6 tablespoons raw coconut nectar
pinch of salt

directions topping

Put all ingredients in a food processor and process for several minutes until very smooth.

Pour over the chilled filling and return to the refrigerator for at least 4 hours.

This cake can also be kept frozen and then thawed for one hour before serving.

Top with 1 cup berries. Leave unsweetened or fold in coconut nectar to taste.

Enjoy well chilled.

Gluten free raw cheesecake with cinnamon and lingonberries - photo philip blankenship

Plate from Heath Ceramics.

Photography by Philip Blankenship.