Orange, Goji & Strawberry Raw Vegan "Cheesecake"
Hey everyone! This is Rita here. This recipe has been one of our best kept secrets for months and months now, and we're so happy to be sharing it with you guys. We actually created this cheesecake recipe in the summer of 2016 for our dear friend Isabel. At the time, she was gathering ideas and creating content for her own blog. She's a very good friend of ours and a great fan of our cheesecakes, and she asked us back then if we could create one just for her. We brainstormed for a while and soon realized that we'd never tried making a cheesecake version of one of our favourite flavour combinations (already featured by us in this Smoothie). Turns out it totally suits her personality: it's bright and cheerful, sweet but not overpoweringly so.
She loved this cheesecake so much we ended up creating a video for the recipe, and she shared it on her blog not too long ago. She's a TV host here in Portugal, so she's got a great energy and really knows how to work the camera. I, on the other hand, was dead nervous and trying my best not to mess up the takes. But here's what matters the most: we had an awesome time creating a delicious dessert with a great friend; and everyone enjoyed this recipe to bits.
Since our most popular recipe ever is our Roasted Almond & Salted Caramel "Cheesecake", we figured this one might be a hit as well. It's been several weeks since this recipe was shared on Isabel's blog and this is just too good not to share wherever possible. Whether you're looking for the perfect Mother's Day dessert or you just can't live without a sweet treat in the pantry or freezer (high five!), I promise you – this is it! Look no more! Be sure to visit Isabel's blog and check out the video below. Last but not least, do give this recipe a go. It's worth every second of your time. We hope you guys love it!
Orange, Goji & Strawberry "Cheesecake"
+4 hours soaking + 20 minutes prepping + 8 hours freezing | serves 12
INGREDIENTS
BASE
8 medjoul dates, pits removed
1 cup | 100 gr. organic rolled oats
1 cup | 100 gr. walnuts
1/4 cup | 25 gr. dried goji berries
1/8 tsp himalayan salt
ORANGE & GOJI CASHEW CREAM
3 cups | 400 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
3/4 cup | 190 ml. freshly squeezed orange juice
1/4 cup | 60 ml. freshly squeezed lemon juice
1/2 cup | 125 ml. rice malt syrup
1/4 cup | 25 gr. dried goji berries, soaked in warm water for 10 minutes
1/2 cup cold-pressed coconut oil, melted but not hot
zest of 2 oranges
STRAWBERRY SAUCE
1 large handful | 200 gr. strawberries
4 medjoul dates, pits removed
1/3 cup | 80 ml. rice malt syrup
3 tbsp | 45 ml. freshly squeezed lemon juice
TOP WITH
fresh strawberries
dried goji berries
walnuts
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
BASE
Add the oats, walnuts, goji berries and salt to your food processor or high speed blender and process for about 30 seconds or until they turn into a fine meal.
With the motor running, add the pitted dates one by one until they're perfectly combined and the meal turns sticky.
Line a cheesecake pan (we used a rectangular silicone mold) with with parchment paper..
Evenly scatter the mixture into the pan and press it down firmly.
Set aside.
ORANGE & GOJI CASHEW CREAM
Rinse and drain the soaked cashews.
Add them to the food processor/blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
Add the rest of the ingredients (except for the coconut oil and orange zest) and process for 30 seconds.
With the motor running on a medium setting, pour in the melted coconut oil.
Process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
Slowly fold in the orange zest with the help of a spatula.
Pour the cream into the pan.
Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the cream.
Place the "cheesecake" in the freezer for at least 8 hours so it sets completely.
STRAWBERRY SAUCE
Add all of the ingredients to your food processor or high speed blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl.
Pour into an airtight container or jar and store in the fridge.
TO SERVE
Remove "cheesecake" from the freezer all it to thaw for 15-20 minutes before slicing.
Pour the sauce over each slice and top with strawberries, goji berries and walnuts. Enjoy!
PS- The "cheesecake" will hold in the freezer for 6 weeks. You can slice it and freeze the slices separately. This way, you can have a slice of cake whenever you want!
WE HOPE YOU ENJOY!
We'd love to hear how your creations turn out. Let us know if you give any of our recipes a go and tag your photos with #cocooncooksblog on Instagram so we can see them! xo