My son loves cheesecake. It is probably his all-time favorite dessert. He used to have an insatiable sweet tooth. But these days he tries to stick to healthier food. He’s not great at it, but he takes it seriously, so he gets better and better at it all the time! And I want to support his efforts, so I made him a ‘whole food plant based’ cheesecake for his birthday ❤
I used raw honey in this recipe which technically (for some) causes it to lose it’s whole food plant based status. But you can absolutely substitute date paste for the honey, if you are stricter than that with your diet, and you’ll be all set 😉
This dessert is impressively tasty! It is definitely fit to conquer any sweet cravings that may come your way! And it literally takes 10-15 minutes to put together.
You do have to prepare ahead by soaking the cashews and dates the night before. And it takes a few hours to set in the freezer once it’s assembled. But that’s not that bad, now is it?!?!
The son couldn’t have been happier with the end result of my effort to make a special treat for him. And that just makes sense, right?!?! When your mom puts together a healthy cheesecake recipe for your birthday it’s a double win. You get the cake. AND there’ a recipe on hand so you can get another any time you want. Win! Win!
I originally thought that I would make this a layered cake. Peanut butter and chocolate are favorites around here. But then I remembered that the wild raspberries he foraged earlier this summer were still in the freezer. And I simply couldn’t resist making a tasty berry layer for the top of this treat with berries picked by the birthday boys own hands 😉 So I went with it. I’m glad I did!
Here’s the recipe for you …
1 c dates, soaked overnight
1/2 c raw almonds
1/2 c walnuts
1/2 c rolled oats
2 c raw cashews, soaked overnight
juice of 1 lemon
1 c soy milk
3 tbsp raw honey (substitute pure maple syrup for WFPB version)
1 c frozen raspberries
Place dates, almonds, walnuts, and rolled oats in a food processor and blend. You want this mix to be thick and sticky. If it is too thick and you need to thin it out a bit you can do that with soy milk. Go as lightly as possible with it though. Remember, thick and sticky!
Press this mix out into the bottom of a 7″ springform pan to form a crust for your cake.
Place cashews, lemon juice, half of the soy milk, and 2 tablespoons of the honey in a food processor. It is not necessary to take the extra step of washing out your processor’s reservoir at this point. No one will ever know 😉
Blend these ingredients until they have a silky smooth consistency. Pour them into the springform pan over the crust layer and spread evenly. Tapping the pan on the counter will help disperse this mix.
Place the berries and the other half of the soy milk in a blender (if your food processor will puree an amount this small go for it, mine would not). Blend until it too has a silky smooth consistency.
Pour this mix into the springform pan and spread evenly across the top.
Place pan in the freezer for approximately 3 hours. Remove and allow to sit for 15 minutes before releasing the cake from the pan and serving. Left over cake can be kept in the refrigerator.
What kind of ‘cake’ do you like to have for your birthday? Might it be cheese’cake’? Could you go whole food plant based? Or maybe you already do? Let’s meet in the comments and chat all about it 😉
As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤