Raw Strawberry Cheesecake with Chocolate Ganache

Sliced strawberries folded into smooth and silky cheesecake batter topped with creamy chocolate ganache and finished with strawberry puree. A true Valentine’s Day dessert. Because really, is there anything more classic than strawberries & chocolate in February?

I’m calling this cheesecake raw instead of no-bake because…it’s made with cashews! No dairy here! I started experimenting with cashew based recipes just because I was so amazed of the transformation. Some people think it’s crazy that cauliflower can be made into rice or pizza crust. But cashews can be made into queso, cheesecake, cream cheese, I was so amazed I had to try it!

I’ll be honest, this cheesecake doesn’t taste as heavy as regular cheesecake, but I’m totally okay with that. I’ve been making different recipes dairy-free because I know a lot people can’t eat it for allergy reasons, diet reasons, or because they’re vegan. I found out that the less dairy I eat, the less congested I feel, so I’ll take no-dairy any day.

For anyone that’s failed at making the ‘perfect’ cheesecake, this recipe is for you! There’s so many tips and tricks for baking and cooling a cheesecake perfectly that it always scares me, like maybe I’ll forget a secret trick. No hidden steps here. You do have to wait a few hours for the cheesecake to freeze, but all in all the cheesecake is fool-proof.

Normally when a dairy free recipe calls for cashews, I skip the soaking step. But I’m making it mandatory today because it’s how we get the smooth cheesecake texture. Even if you have a high-speed blender, soak the cashews and thank me later.

If you make this Raw Strawberry Cheesecake with Chocolate Ganache, be sure to leave a comment. I love hearing your thoughts and suggestions!

Raw Strawberry Cheesecake with Chocolate Ganache

From north coast eats at https://northcoasteats.com/raw-strawberry-cheesecake-with-chocolate-ganache/

https://northcoasteats.com/wp-content/uploads/2019/02/strawberry.cheesecake-0233.jpg

Yield: makes one 9 inch cheesecake

Sliced strawberries folded into smooth and silky cheesecake batter topped with creamy chocolate ganache and finished with strawberry puree.

You'll Need...

Crust:
1/2 cup walnuts, toasted
1/2 cup almond flour
2 teaspoon maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon
1/4 teaspoon salt
Cheesecake Layer:
2 cups cashews, soaked overnight *see note*
1/2 cup full-fat canned coconut milk
1/4 cup coconut oil, melted
1/3 cup maple syrup
2 tablespoons lemon juice
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup sliced strawberries
Ganache:
3 ounces chocolate, chopped
1/4 cup full-fat canned coconut milk
Strawberry Topping:
1 cup sliced strawberries
1 -2 teaspoons cornstarch or arrowroot powder, optional.

Directions

Line a 9 inch spring form pan with parchment paper.
Crust: In a food processor or high-speed blender, blend all ingredients until grainy. Press in the bottom of spring form pan.
Cheesecake: Place everything EXCEPT the strawberries in a high-speed blender. Blend until smooth, about 2 minutes. Stir in strawberries. Pour over crust and smooth until the top is even. Freeze at least 4 hours, until frozen solid.
Ganache: Heat coconut milk until bubbling. Add chocolate. Let sit for 1 minute, then mix until smooth. Smooth ganache over frozen cheesecake.
Strawberry Topping: Cook down strawberries in a saucepan. Blend until roughly blended. If too soupy, add cornstarch/arrowroot. Spread over ganache.
Store cheesecake in freezer. Let thaw 10 minutes before slicing.