Decisions, decisions, decisions… Do you want a citrusy cheesecake? A chocolatey cheesecake? A pumpkin spice cheesecake? Want more choices? What about a low-fat coffee cheesecake? Why not say yes to all of them and have an end of summer Cheesecake Party! Always wanted to introduce a few of your friends to raw, vegan desserts? This is a great chance to do it! Creamy and cool. Can’t beat that!

Crust

2 ¼ C. granola or soaked and dehydrated nuts of choice

1-3 Tbsp. Cold-Pressed Coconut Oil (just enough for crust to stick together)
¼ tsp. Himalayan salt or Transformational salt 
Optional: 2 tsp. cinnamon 

In a food processor, pulse all crust ingredients together until crumbly. Press into bottom of springform pan and put in fridge while you make the cake filling.

Cake Filling

3 ½ C. of Raw Cashews   

1 C. filtered water

1 C. Cold-Pressed Coconut Oil   

½ C. Smart Sweet (available online)  

16 Drops Vanilla Stevia

Pinch of Himalayan Salt or Transformational salt    

In a food processor combine all cake filling ingredients and process until smooth. Pour cake filling into crust and refrigerate for 6-8 hours or until set. Decorate with fresh berries (phase 1.5 option).

For lower Fat Filling:

1 C. Agar Agar Paste

2 1/2 C. Raw Cashews, if not available then use peeled almonds

Following the rest of the ingredient and preparation instructions as outlined above

Flavor Options

⅓ Cup Lime Juice

1 Cup Carob Powder (phase 1.5)

1 Tablespoon Pumpkin Spice    

1 ½ teaspoon Cinnamon   

1 teaspoon Cardamom

¼ Cup Ginger Juice     

Mock Coffee, Tea, or Coffee

How to Prepare Agar Agar Paste

8 cups water

½ cups Agar Agar Flakes

Place agar agar flakes in cold water and whisk. Pour in a saucepan and bring to a boil while stirring for 4-6 minutes or until flakes are dissolved. Let agar agar gel cool, then refrigerate. It should be solidified like a thick gelatin. Store in refrigerator and use as a thickener for desserts and salad dressings.