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Yesterday was my friend’s birthday and since she just started eating a raw food diet…well, she needed a raw food birthday treat!
She was in the same situation I was in on my birthday when I had to make my own Raw Triple Chocolate Cheesecake as my birthday “cake”.
Neither one of us would have eaten a traditional flour, butter, eggs, processed sugar, food colors, etc cake and besides, where can go you and buy a healthy, raw birthday cake?
I was more than happy to make her this raw cheesecake for more than one reason.
First, I wanted her to be able to have a birthday treat and still be able to eat raw. Second, she L-O-V-E-S coconut oil and this cheesecake is all about coconut oil love!
There is coconut oil in the crust, the filling and the topping. And yes, a piece of raw cheesecake with coconut oil DOES count towards your daily coconut oil requirement. 
5 Fast Facts About Coconut Oil:
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- improves metabolism and prevents fatigue
- improves cholesterol levels
5 Fast Facts About Blueberries:
- packed with 25% DV of vitamin c
- excellent sourceof dietary fiber
- high in antioxidants
- helps to boost immunity
- can enhance brain health and improve memory
5 Fast Facts About Lemons:
- extremely alkaline
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- powerful antibacterial properties
5 Fast Facts About Cashews:
- packed with dietary fiber
- rich in “heart friendly” monosaturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Pecans:
- contains naturally occurring antioxidants
- helps to lower cholesterol
- high quality source of protein
- contains more than 19 vitamins and minerals
- excellent source of vitamin E
5 Fast Facts About Macadamia Nuts:
- brain booster
- high in fiber
- antioxidant
- high in protein and all the essential amino acids
- super-high in healthy monosaturated fats
5 Fast Facts About Pink Himalayan Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water balance in the body
- aids digestion and facilitates better nutrient absorption
Note: The recipe was enough to fill 2 of the 6 cheesecake spaces in the Norpro pan shown below which seems to be a little bigger and deeper than a regular sized pan. The spaces are fairly deep though, measuring approximately 5 inches deep and 3 inches wide and I filled them all the way up to the top. If you need more than two cheesecakes, you will need to double the recipe.
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:
Raw Blueberry Lemon Cheesecake
Print recipe
| www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
For the crust
- 1/2 cup pecans
- 1/2 cup macadamia nuts
- 2 tablespoons organic raw agave nectar
- 1 tablespoon organic coconut oil
- 1/2 teaspoon organic vanilla extract
- 1/4 teaspoon pink himalayan salt
For the filling
- 1/2 cup organic raw cashews
- 3 tablespoons organic lemon juice (fresh squeezed)
- 2 tablespoons organic raw agave nectar
- 3 tablespoons organic coconut oil
- 1/4 teaspoon organic vanilla extract
- 1/8 teaspoon pink himalayan salt
For the topping
- 1/2 cup organic blueberries (frozen)
- 1/4 cup organic raw agave nectar
- 1/4 cup organic coconut oil
Directions
| For the crust | |
| Step 1 | Put all ingredients for the crust into a food processor and process until well combined and crumbly. Divide the crust mixture into the cheesecake pan and press down firmly. |
| For the filling | |
| Step 2 | Put all ingredient for the filling into a food processor and process until well combined and smooth. Divide the filling mixture and pour into the cheesecake pan on top of the crust mixture. |
| For the topping | |
| Step 3 | Put all ingredients for the topping into a food processor and process until well combined and in a coarse crumble texture. Divide the filling mixture and spread on top of the cheesecakes. |
| Assembly | |
| Step 4 | Put in freezer for approximately 15 - 30 minutes or until hardened. Keep in refrigerator or freezer until served because they will become very soft at room temperature. Best eaten when cold and firm. Enjoy! |
Note
Recipe for the filling and crust: http://detoxinista.com/2012/05/raw-lemon-meltaways/
Recipe for the blueberry topping: http://www.damyhealth.com/2012/10/raw-blueberry-cheesecake/
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Haha, this looks beautiful but what’s even better is that I made something very similar except with oranges
here’s to healthy cheesecake! xox
Here it is: http://www.thisrawsomeveganlife.com/2012/11/orange-blueberry-cheesecake.html
Emily von Euw recently posted..detox for the new year
Hi Emily…oh my gosh, your cheesecake looks sooooo good! Now you have me thinking of another combo with the oranges…how about a raw chocolate orange cheesecake? Hmmmm. I love your blog too, it’s so cute! Thanks for stopping by and I hope you check back in (especially if it’s to let me know you made a chocolate orange cheesecake)!