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Raw Vegan cheesecake

A probiotic dessert that's good enough to eat for dessert, lunch, or dinner

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By Gugulethu Mkhabela | November 1, 2018 | Recipes

Text by Jody Scott, Vogue Australia

The good news is you can have your cheesecake and a healthy gut too. Here’s how to whip up a probiotic dessert that is good for you and your belly.

Summer is the time for exercising, eating lighter and Instagramming your epic raw dessert creations.

While it sounds too good to be true, here’s a recipe for a gut-loving healthy, raw, vegan probiotic cheesecake created by Felicity Evans, author of Probiotic Drinks at Home (Murdoch) and founder of the probiotic beverage company Imbibe Living. Make sure you make it, post it and eat it before summer is over.

Image: Vogue Australia

RAW VEGAN CHEESECAKE

Base layer ingredients:

1 ½ cup raw cashew nuts, soaked around 2 hours in water kefir (either store bought or home made) 

1 ½ cups dates

1/2 cup shredded coconut

1 tbsp hibiscus powder

Middle layer ingredients:

2 x bananas

2 cups raw cashews, soaked around 2 hours in water kefir (either store bought or home made) 

100ml lemon juice (juice from approx 2 lemons)

Zest from 1 lemon

½ cup honey (optional)

4 drops lemon essential oil (optional)

Top layer ingredients:

½ cup water kefir (either store bought or homemade) 

1 cup strawberries

1 tbsp hibiscus powder

Method:

First, start on the base layer. Remove the cashew nuts from the water kefir liquid they are soaking in, and discard the excess liquid. In a food processor, combine all ingredients until they are nice and gooey. 

In a lined cake tin, around 10cms, press in the base mixture, and place into the freezer to set while you work on the next layer.  Clean out the bowl of the food processor.

For the middle layer, remove the cashew nuts from the water kefir liquid they are soaking in, and discard the excess liquid. Place into the food processor and add the remaining ingredients. Blitz all ingredients until light and fluffy.

Pull your base layer out from the freezer and using a spatula, spread around half of this middle layer mixture onto your base layer. Place into the freezer.

For the top layer, use the reserved mixture and add the next ingredients (water kefir, strawberries, and hibiscus powder) and blitz until smooth. 

Pull the par-frozen cheesecake from the freezer and pour onto the middle layer, then place your finished cheesecake back into the freezer.

Your raw probiotic cheesecake is ready once the top layer is firm to the touch – overnight is best. Garnish with lemon zest, fresh strawberries and edible flowers. 

Note: The probiotic raw vegan cheesecake featuring hibiscus, strawberry, and lemon should last up to 4 weeks in the freezer.

Feature Image: Pexels

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