Anyone who knows me is aware of my obsession with nut butters. It has gone so far that I even have to get my friends and family to hide it from me if it’s in the house! Zero self control. There are special occasions when I blow out completely and my belated birthday celebration was one of these. Hence, my decision to make a scrumptious raw nutty cheezcake.
The recipe today requires a variety of ingredients. Some are quite pricey to buy however the savvy consumer in me always looks for bargains and specials in store. I went to my local whole sale grocer (Spud Shed for fellow Perth readers) and scoured the health food isles of chain grocers (Coles and Woolworths in Australia).
-1/2 cup of medjool dates
-1 cup of organic unsalted peanuts (you could also use cashews)
-1 tbsp maple syrup
– 1/2 tsp cinnamon
– 1/2 tsp vanilla extract
Cheezcake filling Ingredients
-1 ½ cups of soaked cashews (soak in a container of water overnight)
-4 tbsp maple syrup
-3 tbsp coconut oil (melted if solid)
-3 tbsp organic peanut butter or other nut butter of your choice
-1 tsp vanilla extract
Nutty Bark (topping) Ingredients
-1/2 cup of soaked cashews
-3 soaked medjool dates
-1/4 cup of almond milk or other plant based milk alternative
-2 tbsp coconut oil (melted if solid)
- Blend all of the base ingredients. I did this in a Ninja blender, however a food processor might easier. You can make the consistency as rough or smooth as you like. I liked having chunks of peanuts in my base.
- Grease a loaf tin or small round cake tin with coconut oil.
- Press the mixture into the tin and keep in the fridge while you prepare the rest of the cake.
- Drain the soaking cashews and place in the blender.
- Add the other filling ingredients. It is that simple! Blend until it is a smooth consistency. No one likes a lumpy cheezcake.
- Pour the filling on top of the base mix. Place in the fridge and try not to dip your finger into the tasty mixture! Lick the spoon though.
- The ‘nutty bark’ is an added extra and isn’t necessary for the cake but it does add a wow factor to the completed dessert.
- Blend the ingredients together.
- Grease a shallow tray or container. Pour the mixture in and place in the freezer until it is solid (about an hour should be perfect!).
- When you are ready to plate up the cake take the bark out of the freezer. Cut into small triangular shapes and arrange on top of the cake.
- I find the cheezcake keeps well in the fridge or freezer, although it never lasts long in my house! I always find myself in my Nigella inspired moments, sneaking another bite at midnight.