Lovely Lady Cakes

Saturday, June 22, 2013

Raw Vegan Cheesecake * Baking with my SUBlebrity Brian Tee & Mirelly Taylor

This week I made a very healthy, good for your tummy cheesecake.  This Cheesecake is great because you never even have to turn on your oven.  Just pop this Raw & Vegan Cheesecake right into your freezer and 3 hours later you will be thanking me.  This week I have two very special guests on the show in a segment called "Baking with my SUBlebrity" Watch and learn how fun and easy this cheesecake can be.

Click this to take you to the HOW TO VIDEO...
Raw Vegan lemon blueberry Cheesecake

For the Crust
  • 2 cups raw almonds soaked overnight
  • 1/2 cup dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
  • 1/4 cup non-sweetened coconut flakes

For the Filling
  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh meyer lemon juice
  • 3/4 cup raw honey (you can use regular honey if you don't want to go 100% raw)
  • 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
  • 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded

For the topping
  • 1 bag of frozen blueberries (or any berry that you prefer)
  • honey or dates to sweeten ( I didn't measure I just poured and tasted)
  • 1/4 cup lemon, or apple juice, or OJ

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Directed by:
Damon O'Steen
Harry Frishberg

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