This beautiful cheesecake is the result of a complete dietary change for me. I used to eat completely clean. I mean I did not eat any processed food whatsoever, no sugar, and absolutely no exceptions. I felt fantastic, I saw incredible results in the gym and I loved it. Why did I change? Well, life happened and I found some excuses to go away from that path. I still ate pretty healthy, and have always tried to feed my family well, but it wasn’t enough any more.
As of last Monday, I completely cut out all processed foods from my diet, as well as sugar and any other refined sweetener. My diet is mainly raw, unprocessed foods with the exception of some prepared meats and other dishes. So, one thing I did not want to give up was dessert. I mean, that’s crazy! So, if I am going to eat super healthy you better believe I am going to be coming up with some crazy good recipes to benefit my body while giving me the sweets I love.
This cheesecake is the first of many recipes. I firmly believe that you do not have to give up on the things you love to eat healthy. Food should taste good, be beautiful to look at, and benefit your body. Dessert should be no exception, and this recipe makes no compromises.
Let’s get started.
You will need one 9″ springform pan. I got mine from Williams Sonoma and she is beautiful. A spring form pan allows you to remove the outer edge of the pan without ruining your beautiful creation. I highly reccomend purchasing one if you are going to be baking any kind of cheesecake or raw, frozen dessert.
(For the crust)
1 c dates
.5c cacao nibs
2 tbs coconut oil
(For the filling)
3 c frozen fruit (strawberries, raspberries, blackberries, cherries, and blueberries)
1 c greek yogurt (extra thick)
1 c coconut milk
.25 c agave syrup
In a food processor, pulse together the almonds, cacao nibs, dates, and coconut oil until they begin to stick together and come away from the sides of the bowl. You should be able to mold them into a ball and they should hold together.
Press the mixture into the springform pan, make sure you press firmly, leaving no gaps or holes and that the crust is even across the pan.
Place in the freezer for 15 minutes while you prepare the filling.
In a blender, add the yogurt and frozen berries. Slowly add the coconut milk and agave syrup while blending on high speed until all ingredients are fully blended and the mixture is thick and smooth. This may take some stirring as the filling will need to be thick to hold it’s shape in the pan.
Pour the filling evenly over your partially frozen crust and spread evenly across the pan.
Freeze for 4-6 hours, or over night before serving.
Let the cake sit out for 30 minutes. You can do this in the fridge so the cake will not get to cool. It will melt if left out for too long, so watch carefully and place back in the freezer if it gets too warm.
Garnish with fresh raspberries, blueberries, and cacao nibs. You can place the entire cheesecake back in the freezer and it will keep for one week. I sliced it in 2-3 inch slices and placed it in tupperware so we could take a piece out as we needed over the week.
This is a delicious alternative to regular cheesecake. Expect the texture to be different, since there is not any actual cream or cheese in this. It will get creamy as it sits out, but will still remain slightly frozen. It melts in your mouth and the combination of fresh berries with the almond date crust is amazing. It is a light, refreshing dessert that is sure to satisfy your sweet tooth without sacrificing your healthy eating habits.