This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar
1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.