Apple Cranberry “Cheesecake”
Needing to come up with a menu for a raw food dessert class that I recently taught, I decided to whip up a “cheesecake” recipe. It was actually pretty easy. And taste? The class was blown away. The crust is almonds and dates, and the base of the “cheesecake” is cashews! Don’t worry, I added apples and dried cranberries for that hit of fruit. The result? A healthy, tasty dessert that will be completely at home on your Thanksgiving or Holiday table. The consensus of the class is that non-raw people would never guess that this is raw, vegan or healthy!
Don’t be intimidated by this one, one serving is equivalent to only eating 1/4 C cashews and 1/8 C of almonds! Cashews are a good source of protein, fiber and also potassium, B vitamin, foliate, magnesium, phosphorous, selenium and copper.
Apple Cranberry "Cheesecake"
SERVES 8
Crust
- 1 cup almonds
- 4 dates, soaked until soft with pit removed
Topping
- 3 apples, peeled and sliced thinly
- 1/4 cup agave (or liquid sweetener of your choice)
- 1/2 teaspoon cinnamon
- 1/3 cup dried cranberries
- 2 tablespoons coconut butter
- 1/3 cup crust
Filling
- 2 cups cashews, soaked for at least 2 hours
- 1 teaspoon lemon juice
- 1/2 cup coconut butter (softened in dehydrator)
- 1/4 cup agave (or liquid sweetener of your choice)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Read Through This Recipe Before Beginning
- 2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration.
- Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator.
- Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator.
- Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 cup crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife.
Joanna wrote on November 17, 2009
My filling was very very thick, is that normal? And darker than yours too, because of the cloves. I added a bit of sweetener too. It’s very pretty!
Susan wrote on November 17, 2009
Yes…it is quite thick. You pat, not pour it in. It does set up well. I also add agave, thanks for pointing that out. It has been added in the recipe.
Joanna wrote on November 17, 2009
Aha! Thank you :)) I’ll let you know how it turns out!
Joanna wrote on November 17, 2009
Hi,
I really want to make this. When you say coconut butter, is it the oil, or the meat and oil combo (like the one from Artisana)?
Thanks!
Joanna.
Susan wrote on November 17, 2009
Coconut butter, not oil. Like the one from Artisana…exactly!
Stefania (formerly The Veg Next Door) wrote on November 17, 2009
That is gorgeous!
Mandi wrote on November 16, 2009
This looks like heaven. Brilliant!
nati wrote on November 16, 2009
looks sooooooo good! but i really dont like Cashews, so i think i will try it with walnut, Brazil nut or Hazelnut… what do u think??
Heather wrote on November 16, 2009
I just found your blog, and may I just say that I am blown away! This cake looks amazing, and I am really excited to sit down and explore your blog. Thank you for sharing
chocolate shavings wrote on November 16, 2009
That cake is just gorgeous!
El wrote on November 16, 2009
Wow. This is definitely a festive use of cranberries. I love cheesecake but have most definitely never had one this healthy!