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You are here: Home / Recipes / The Best Dairy-Free Cheese Cake

The Best Dairy-Free Cheese Cake

March 22, 2010 by Evelyn Parham

My First Raw Cheese Cake

I made my very first Raw Cheese Cake it is so yummy.  Here is the recipe and the link to my video “How to Make a Raw Cheese Cake.”

Crust

2 cups of raw walnuts or any nut of your choice (unsoaked)

1 cup of dried shredded coconut flakes

1/2 cup of dates (add more if needed)

1/4 teaspoon of salt

I add all ingredients to the food processor (s-blade) and processed until the mixture stuck together.  Place mixture in your pie plate and let it chill in the refrigerator until your filling is ready.

Recipe from Raw Foods Made Easy for 1 or 2 People by Jennifer Cornbleet

Filling

3 cups of raw cashews (soaked)

3/4 cups of fresh lemon juice

3/4 cups of coconut oil

3/4 cups of raw honey or a sweetener of your choice

1 tablespoon of vanilla extract

1 teaspoon of salt

Blend in the blender until smooth and creamy.  Taste the mixture to see if you need to add any additional sweetener.  You may need to add a little water to if you want the mixture thinner.  Pour mixture into the crust and place in the freezer until it is firm.

Recipe from my friend Bernease.

Strawberry Sauce

1/2 cup of raw cashews soaked (what I had left over)

1 cup of fresh strawberries

vanilla extract to taste

sweetener of your choice to taste

coconut cream concentrate your preference

a little water

Place ingredients in the blender and blend until smooth and creamy.  Spread this mixture on top of your cheese cake and place in freezer.

Recipe from my kitchen.  I was being creative and it turned out very well.

This cheese cake is a great alternative for those who are giving up the dairy.  Give this a try, you will be so glad you did.

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Filed Under: Recipes Tagged With: dessert, Recipes

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About Evelyn Parham

Evelyn is a blogger, reader, and book reviewer. She enjoys adult coloring, knitting, writing, and dancing with her daughter. Learn more here

Reader Interactions

Comments

  1. Jo's Health Corner says

    November 8, 2010 at 10:21 AM

    What a great recipe! I have to try it…Thanks for sharing.

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    • Evelyn Parham says

      November 8, 2010 at 11:11 AM

      Hi Jo,
      Thanks for stopping by!

      I hope you do…I know you will love it! 😉

      Take care,

      Evelyn

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  2. Christa says

    October 28, 2010 at 9:58 PM

    This is a really great recipe! I’m lactose intolerant, but could eat some cheese and yogurt. Though, I haven’t even had those, because it started to bother me when I changed my diet to a pescovegetarian diet.

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    • Evelyn Parham says

      October 28, 2010 at 11:03 PM

      Hi Christa,
      Welcome to this blog!

      It is very yummy. I made it this past weekend and used both lemon and orange juice. Turned out pretty good!

      Thanks for sharing and stopping by!

      Evelyn

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  3. Toran says

    April 2, 2010 at 12:41 PM

    THis is a great cheese cake I have made it 3 times. I do have one small bit of advice for it, use a high quality coconut oil not cheap stuff or the cake won’t set…

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    • Evelyn says

      April 2, 2010 at 8:40 PM

      Thanks for the advice! The quality of oil really does make a difference. Thanks for stopping by.

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  4. BERNEASE says

    March 27, 2010 at 1:07 AM

    MMM GOOD!! LOOKS SO YUMMY!!

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  5. Carolyn Akens says

    March 25, 2010 at 10:31 PM

    Evelyn,

    Great video and the cheesecake looks scrumptious! You’re going to convert your hubby. 🙂

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  6. Fruitfulvine2 says

    March 23, 2010 at 2:27 AM

    I like this recipe. Your site looks great Evelyn.

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    • Evelyn says

      March 23, 2010 at 5:05 PM

      Hi Jennifer,

      This is an awesome recipe. This cheese cake didn’t stay around long. We gobbled it up fast. Thanks, Jennifer! 🙂

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