Recipe: Refined-Sugar Free, Allergen-Friendly Raw Strawberry Lemon “Cheesecake”

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Raw Strawberry Lemon “Cheesecake”
{gluten, dairy, soy, corn, tomato, potato, egg, coconut, refined-sugar free}

With all of my food allergies, cheesecake has been way too difficult to eat. Pretty much all of the cheesecake recipes I’ve seen contain at least one of the following: egg, dairy, soy, and coconut. All of those are a no-go for me, so when I came across a few recipes online that might work for me, I decided to combine them into one super recipe for Refined-Sugar Free, Allergen-Friendly Raw “Cheesecake.” This recipe will work for Paleo, and I’ve included some vegan alternatives. Pretty much the only allergen it contains is nuts.

{Thank you to A Tasty Alternative’s strawberry sauce recipe, A Tasty Alternative’s cashew butter filling recipe, and The Detoxinista’s raw crust recipe for the inspirations.}

This recipe works for a 9″ cake pan. I would advise using parchment paper inside of it. The ingredients may seem a bit overwhelming since it’s divided into three sections, but most of them overlap, so it’s actually not that bad.

Ingredients For Crust:
2 cups pecans (raw and unsalted)
1/4 cup honey (or maple syrup, agave, or liquid stevia)
1/4 teaspoon sea salt
2 tablespoons oil of choice (I used canola, but if you’re not coconut allergic, then coconut oil would work. Palm oil or nut oils are also options.)
4 teaspoons vanilla extract (Use one with no alcohol for corn and/or potato allergic. Or just skip using it.)

Ingredients For Filling:
2 cups cashews (raw and unsalted)
1/4 cup oil of choice (I used canola, but if you’re not coconut allergic, then coconut oil would work. Palm oil or nut oils are also options.)
1/4 cup honey (or maple syrup, agave, or liquid stevia)
1/4 cup lemon juice (This was one lemon for me.)
1/2 teaspoons vanilla extract (Use one with no alcohol for corn and/or potato allergic. Or just skip using it.)

Ingredients For Topping:
10 oz frozen strawberries
1 tablespoon honey (or maple syrup, agave, or liquid stevia)
1 teaspoon oil of choice (I used canola, but if you’re not coconut allergic, then coconut oil would work. Palm oil or nut oils are also options.)

Making It:

  1. For the crust, grind up the pecans in a blender or food processor until they are crumbly in really small pieces. Add in honey, salt, oil, and vanilla and process until well blended and thick. Spread in an even layer on parchment paper inside of a 9″ cake pan.
  2. For the filling, grind up the cashews in a food processor (haven’t tried it in a blender, but it might work there too). Keep going until it starts to become similar to peanut butter. Once it’s too thick to process anymore, add the oil and process until smooth. Once it’s smooth, add in the honey, lemon juice, and vanilla and process until well blended. Spread in an even layer on top of the crust layer.
  3. For the topping, defrost strawberries so that there is liquid with them. Put the strawberries, honey, and oil into a food processor or blender and process until smooth. Spread in an even layer on top of the filling.
  4. Put the “cheesecake” into the freezer until firm (a few hours). You can eat it right out of the freezer, or defrost it for about 30 minutes before serving for a more cheesecakey consistency.

 

Trackbacks

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