RASPBERRY CHEESECAKE W/
RASPBERRY ORANGE COULIS
One of my favorite ‘oh wow’ desserts! A cashew cheesecake infused with orange and robed in berries! It’s rich, thick and creamy, screaming of indulgence and just begging to be enjoyed. I have long been a fan of cheesecake yet with years of extremely little to zero dairy intake and the reality that it’s a top food allergen, I abstain. Far be it from me not to find a delish alternative however and that is exactly what you get with this recipe. There is no need to announce this is vegan (unless there are nut allergies) for your guests will only know they are eating a truly fantastic and ever so easy to make, dessert.
I’ve impressed hard core cheesecake fans with this cake and the requests for the recipe are close to begging. The numerous benefits that come with eating heart healthy, fiber rich and nutrient dense nuts only make it easier to justify having a big piece of cake.
Did you know? Cashews are cholesterol free, an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc.
CRUST INGREDIENTS:
1½ cups raw almond or pecan meal
1/3-1/2 cup medjool dates, pitted
2 tbsp coconut oil, room temp
1 tsp real vanilla extract or Cointreau
1 tsp organic orange zest
1 pinch sea salt
FILLING INGREDIENTS
3 cups raw cashews, soaked 4 hours or overnight, rinsed and drained
¾ cup freshly squeezed orange juice
½ cup maple syrup
½ cup coconut oil, warmed to liquid in a hot water bath
1 tsp vanilla
1 oz Cointreau, optional
1 heaping tsp organic orange zest
½ teaspoon sea salt
TOPPING:
Fresh raspberries or berry orange coulis or chia jam and additional orange zest
GARNISH:
Dark chocolate shavings, coconut cream etc as desired
DIRECTIONS:
SIMPLE RASPBERRY AND ORANGE COULIS
TERI’S TIPS:
RASPBERRY ORANGE COULIS
One of my favorite ‘oh wow’ desserts! A cashew cheesecake infused with orange and robed in berries! It’s rich, thick and creamy, screaming of indulgence and just begging to be enjoyed. I have long been a fan of cheesecake yet with years of extremely little to zero dairy intake and the reality that it’s a top food allergen, I abstain. Far be it from me not to find a delish alternative however and that is exactly what you get with this recipe. There is no need to announce this is vegan (unless there are nut allergies) for your guests will only know they are eating a truly fantastic and ever so easy to make, dessert.
I’ve impressed hard core cheesecake fans with this cake and the requests for the recipe are close to begging. The numerous benefits that come with eating heart healthy, fiber rich and nutrient dense nuts only make it easier to justify having a big piece of cake.
Did you know? Cashews are cholesterol free, an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc.
- Dessert, snack or just pure, indulgent comfort food
- Serves 10 - 12
- Prep time: 15 minutes plus 4 hours soaking time
- Freeze time: 4 hours
- Vegan, Raw, gluten/soy/grain free
CRUST INGREDIENTS:
1½ cups raw almond or pecan meal
1/3-1/2 cup medjool dates, pitted
2 tbsp coconut oil, room temp
1 tsp real vanilla extract or Cointreau
1 tsp organic orange zest
1 pinch sea salt
FILLING INGREDIENTS
3 cups raw cashews, soaked 4 hours or overnight, rinsed and drained
¾ cup freshly squeezed orange juice
½ cup maple syrup
½ cup coconut oil, warmed to liquid in a hot water bath
1 tsp vanilla
1 oz Cointreau, optional
1 heaping tsp organic orange zest
½ teaspoon sea salt
TOPPING:
Fresh raspberries or berry orange coulis or chia jam and additional orange zest
GARNISH:
Dark chocolate shavings, coconut cream etc as desired
DIRECTIONS:
- Blend the crust ingredients together in a food processor until it starts to stick together with 1/3 cup of the dates. Add extra dates only if needed. Press the crust into the bottom of a 9 inch, parchment lined spring form pan, to about ¼ inch thickness. Set aside while you make the filling.
- In a high speed blender or food processor blend together cashews, agave or maple syrup and juice. Blast until creamy and smooth, scraping down the sides occasionally if necessary. Add remaining ingredients and continue to blend until mixture is well combined. The consistency will be similar to a thick pudding.
- Use a spatula and pour/scrape the filling on top of the crust, smooth evenly. Cover the cheesecake and place in the freezer on a flat surface for approx 4 hours or until frozen throughout.
- When ready to serve, remove the cheesecake from the pan and let stand at room temp for 5-10 mins then garnish as desired and slice into 10 – 12 slivers. Return any leftovers to the freezer or fridge until you are ready to enjoy again. This delish cake will keep up 2-4 weeks in the freezer if well wrapped.
SIMPLE RASPBERRY AND ORANGE COULIS
- Wash and slice 2 cups organic raspberries (reserve 12 or so for garnish. Cook over medium heat in a sauce pan with a splash of fresh OJ and maple syrup. Once boiling, reduce heat to simmer and continue to cook until your berry mix is thickened to coat the back of a spoon. Add an oz of Cointreau if desired.
- Let cool and then puree ½ of the mixture if desired then chill. When you are ready to serve your cake, spread the thickened coulis evenly over the entire cake, garnish as desired and relish in this delish dessert.
TERI’S TIPS:
- The cake is best made in a high speed power blender like the affordable Harley Pasternak by Salton. If making this in a food processor, be patient and blend for a few minutes at a time until the cream is smooth and silky for the best texture.
- Sub with raspberries if desired. Frozen berries work well too when berries are out of season. They are often my go-to and having a stash on hand is always suggested.