Believe it or not, the cheesecake was a popular dessert in ancient Greece, in fact the earliest recorded mention of a cheesecake was by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes, dating back to the 5th century BC! Now, that’s a long history for this common and delightfully sweet, layered treat. Proof that good things never grow old.
In more recent history, the cheesecake adapted through a wonderful amalgamation of cultures and countries. The culinary customs spread from Greece to the Jews and on to Germany. The recipe as we would see most commonly today was provided by the Germans, who used cottage cheese. The cheese we use today was provided by the Americans after their invention of Cream Cheese in the 19th Century. There truly is no dessert more universal than the cheesecake.
In the words of Queen Nigella herself, “there are few words that make people salivate more than ‘cheesecake’. Even those without an obvious sweet tooth, can muster an appetite when cheesecake is on the menu.” I have to say though, I prefer to do away with the heavy dairy and calorie content combined with the refined sugars in most cheesecake recipes you will come across today.
This rendition of a cheesecake is my completely unadulterated version; it comes with all the flavor and none of the guilt, I assure you. It is refined sugar free, dairy free, grain free, it is plant based/vegan and it is even raw for those so inclined. It is packed with the protein of nuts and the freshness of berries, and the special ingredient, which is a secret no more thanks to my last post, is baobab. Not only is this sweet treat healthier for you, it is also infused with a powerhouse of berry and baobab nutrients.
So, if you find yourself simply craving the creamy richness of cheesecake, or you are having guests that you want to impress beyond measure, then get in the kitchen and whip up this special occasion-worthy no-bake cheesecake, it will become a family favourite, I promise you!
- ½ cup organic dried figs – soaked in hot water for 30 mins
- 6 dates – soaked in hot water for 30 mins
- ½ cup raw almonds
- ¼ cup raw pistachio nuts
- ¼ cup raw pecan nuts
- 1 Tbsp coconut oil – melted
- 1 Tbsp Maple syrup / honey
- 1 Tbsp carob chips/dark chocolate chips
- 1 Tbsp shredded coconut
- ½ tsp salt
- 1 cup fresh berries (I used raspberries, blackberries and blueberries)
- ¾ cup raw cashew nuts (soaked for 3 hours)
- ¼ cup Baobab fruit powder
- Juice of ½ a lime
- ¼ cup Maple Syrup
- ½ cup coconut cream
- ½ cup coconut oil – melted
- 1 tsp vanilla essence
- Add all ingredients to a food processor on high.
- Place in a parchment paper lined spring-form tin (I used a 7 inch).
- Press down and flatten the base, ensuring the crust is thicker on the edges, forming a lip for the filling.
- Place all ingredients in a high-powered blender; blend on high until a smooth thick paste is formed.
- Add this slowly to the base and place in the freezer for 15 minutes to set the top slightly.
- Add your desired fresh berries/nuts as a decorative dressing on the top and re-freeze for 3 hours. Remove from the freezer at least ½ an hour before serving.