November 16, 2017 6

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce

Vegan, raw cheesecake with a zesty cashew crust and salted cranberry sauce.
Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

My favorite Instagram account doesn’t fill my feed with pretty things.

But it does makes me feel sane.

This post on November is validating.

The holiday season is among us, you guys.

And, I wanna know.

How you gonna keep it together?

My basic plans include doing what I can to maintain as much chill as possible. Like, keeping consistent with my morning hikes at Forest Park. They get my blood flowing, especially now that it’s real chilly. But most importantly they clear my mind.

And I plan to eat as much good food and drink as much good coffee, and wine as possible. With as many people that fill my life with joy as possible. And I will make this raw cheesecake for everyone. Because it’s a total crowd pleaser. And it’s really easy to make. And to know me is to know my disdain for baking. So if I’m making this on repeat, you should know that anyone can.

This raw cheesecake is naturally gluten-free and vegan. It starts with a zesty cashew crust made from Pure Organic’s Pure Cashew Coconut bars which are certified organic, non-GMO, vegan, gluten-free, soy free, kosher. And these bars make the best dessert crusts! All you need is a food processor and a few pantry staples and you’re done. Easy. Peasy.

The crust is then filled with a raw cheesecake made from soaked cashews and lightly sweetened maple syrup. And it is topped with a salted cranberry sauce. Because I guess I only make desserts now that have a strong salt sugar ratio. Like this salty strawberry sauce and this panna cotta with salty maple cacao nibs.

This is the final recipe in a three-part series with Pure Organic. Past recipes include these salty fruit oat breakfast cookies. And these maple baked pears with chocolate crumble. Thank you for reading and for supporting the brands that make it possible to bring you free, quality content each week.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce

Prep Time 2 hours
Cook Time 4 hours
Total Time 6 hrs
Serves 8 slices     adjust servings

Vegan, raw cheesecake made from soaked cashews is silky smooth and a total dream. It takes a little time to prep and freeze, but the best part is that it can be made ahead of time with ease. Keep the cheesecake in the freezer until you're ready to serve. Here it's paired with salted cranberry sauce but it's a classic cheesecake that can be topped with whatever you have on hand no matter what the season. 

 
 
 
 
 
 
 

Ingredients

  • 4 Pure Organic Pure Cashew Coconut bars
  • 1/2 cup + 1 tablespoon coconut oil, divided {see notes}
  • 3 medium lemons
  • 1/4 cup oats
  • 1 1/2 teaspoons sea salt, divided
  • 2 1/2 cups soaked raw cashews {see notes}
  • 1/4 cup almond milk
  • 3/4 cup maple syrup, divided
  • 12 ounces fresh cranberries
  • 1 cup filtered water

Instructions

To prepare the crust, combine the Pure Cashew Coconut bars, 1 tablespoon coconut oil, zest from 3 lemons, oats and 1/4 teaspoon salt in a food processor. Pulse until finely chopped. 

Firmly press the crust mixture into the bottom of the pan until you have formed a crust and set aside. 

Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high-speed blender and blend until silky smooth. This could take a few minutes. 

Pour the cheesecake filling into the crust, smooth with a spatula and put in the freezer for at least 4 hours or until frozen. 

Meanwhile, prepare the cranberry sauce in a small saucepan. Heat the remaining 1 teaspoon salt, 1/2 cup maple syrup, cranberries and water over medium heat. Simmer for 10 minutes or until thickened, stirring occasionally. Taste and add more salt or maple syrup if desired. Keep cool and in an airtight container until you're ready to store. 

Remove from the freezer 20 minutes prior to serving and layer the cranberry sauce on top. Use a sharp smooth knife to cut into slices. 

 
 
 
 

Recipe Notes

You can use any coconut oil you'd like. But my favorite kind to use because it is tasteless is Trader Joe's Organic Triple Filtered Coconut Oil {the one with the green label}. For best results soak the cashews in hot water with a heavy pinch of sea salt for 2 hours. Drain and rinse prior to blending. You can use either a 7 or 8-inch springform pan or round cake pan lined with parchment paper. 

 
 
 
 
 
Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce | Raw cheesecake with a zesty cashew crust and salted cranberry sauce. A gluten-free, vegan raw cheesecake that is a crowd-pleasing dessert.

This post is sponsored by Pure Organic; all opinions are my own.

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6 Responses to "Raw Cheesecake with Zesty Cashew Crust + Salted Cranberry Sauce"

  1. Reply

    krissie

    November 21, 2017 at 9:08 AM

    YES please! Sherrie, this looks and sounds amazing! Stay chill! :)

  2. Reply

    michelle @ hummingbird high

    November 21, 2017 at 9:57 AM

    I have been on a cheesecake kick lately, so I’m defs bookmarking this recipe for the future. Plus, raw cheesecakes are so much easier to make than regular ones, and they’re just as tasty! xo

    • Reply

      Sherrie

      November 21, 2017 at 1:32 PM

      Totally, just as tasty!

  3. Reply

    alisha

    November 21, 2017 at 2:23 PM

    Do you think this cranberry sauce work on top of your chocolate tart with coffee cashew crust? I’ve been trying to think of a Thanksgiving themed topping for it and you had me at salted cranberry!

    • Reply

      Sherrie

      November 22, 2017 at 6:35 PM

      Yes yes yes! Such a good idea, Alisha.

  4. Reply

    Shelly @ Vegetarian 'Ventures

    November 22, 2017 at 11:15 AM

    Oh man – my long morning walks have been what is keeping me sane as well. I love how clearing the crisp air is for my mindset.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.