Longan Raw Cheesecake
A unique, gentle raw vegan cheesecake featuring the delicious Asian longan fruit. Gluten-free and refined sugar-free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Crust:
- ½ cup raw cashews
- 1 soft medjool date, pitted
- ½ tbsp maple syrup
- ½ tbsp coconut oil
Filling:
- ½ cup raw cashews, pre-soaked and strained*
- 2 tbsp coconut oil
- 2 tbsp agave
- 20 longan fruit, peeled and de-seeded
- 1 tsp pure vanilla extract
- ½ tsp salt
Optional toppings:
- A few more longan halves, edible dried rose buds and petals, edible dried lavender (only use a hint unless you're a fan of the strong flavor).
Instructions
- Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 4" springform pan and press down into a flat crust. Freeze while working on the next step.
- Blend all filling ingredients in a power blender into a smooth consistency (make sure they're all at room temp first). Pour the filling into the pan over the crust and smooth out the top. Decorate with desired toppings. Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.