This is a super-easy, super-delicious raw Easter cheesecake, made with raw vegan cashew sweet “cheese”, raisins and almonds crust.
A few days ago I received a very specific request from Costin. He saw a delicious raw Easter cheesecake recipe on a website and asked me to make it for Easter. You probably don’t know, but here in Romania, we have a traditional cheesecake recipe we make for Easter only. It’s called “pasca” and it’s a soft, yeast bread with sweet cheese and raisins filling. Here’s how the traditional Romanian ‘pasca’ looks like, on Roxana’s blog.
Because I recently gave up all dairy and gluten products, I decided to transform this traditional Easter cheesecake recipe into a healthy, delicious, raw vegan dessert. I wanted to make it look and taste just like the real thing! I think I got pretty close! 😀
Instead of sweet cheese, I made a delicious cashew cream with raisins and vanilla flavor. The crust was made with raisins and raw almonds. This turned out great! I also added some poppy seeds for some extra texture. Hope you won’t see it in the photos, but I had a “little” accident with the poppy seeds…hence that black area on the cheesecake :D.
Oh, I almost forgot to mention, this raw Easter cheesecake is ready in just 15 minutes! How awesome is that?!
Will you add this recipe to your Easter menu? 😀
Raw Easter Cheesecake
This is a super-easy, super-delicious raw Easter cheesecake, made with raw vegan cashew sweet “cheese”, raisins and almonds crust.
Ingredients
- Crust:
- 150g (1 cup) raw almonds, soaked overnight or for at least 1 hour
- 160g (1 cup) golden raisins, soaked for 20-30 minutes
- Cream:
- 210g (1 ½ cup) raw cashews, soaked overnight or for at least 1 hour
- 4 Tbsps raw coconut oil
- 1 Tbsp psyllium husks
- 3 Tbsps honey, or any other healthy sweetener
- 1 Tbsps poppy seeds
- a handful of golden raisins
- ½ tsp vanilla extract
- ½ tsp rum extract
- a pinch of salt
Instructions
- I used a 20cm diameter round-shaped form. Cover the form with plastic wrap. This way the cheesecake will be removed from the form a lot easier.
- Add almonds in the food processor. Pulse until smooth. Add raisins. Pulse until well combined.
- Add the sticky paste in your cheesecake form. Using your hands, start pressing until the bottom and form's walls are covered.
- Add cashews in the food processor. Pulse until creamy. Add psyllium husks, coconut oil, honey, a pinch of salt, vanilla and rum extracts. Process until smooth.
- Add poppy seeds, psyllium husks, and golden raisins. Mix well using a spoon.
- Pour the cashew cream in the cheesecake form.
- Decorate the Easter cheesecake with some golden raisins.
- Let it cool in the fridge for at least an hour before serving.
Nutrition Information
Yield
6Amount Per Serving Calories 702Total Fat 53.2gCarbohydrates 40gProtein 15.7g
Kimberly
Monday 23rd of July 2018
This is the first raw recipe that I try EVER and I'm in love! :) Thank you!
Ruxandra
Tuesday 25th of September 2018
You're welcome, Kimberly! :D
Oana
Sunday 27th of April 2014
Multumesc de reteta, Ruxandra! Asta a fost desertul servit de mine la masa de Pasti in familie si a fost foarte apreciat. Inainte de asta am servit un fel de barcute din aluat de foietaj (cumparat din pacate, dar mancam de vreo 2 ori pe an; am incercat sa-l fac de la 0 cu o saptamana inainte dar nu a fost un succes prea mare si am zis ca nu merita efortul) umplute cu legume (ciuperci, dovlecel, mazare etc) si o salata maare cu ce se gaseste prin piata zilele astea si cu dressingul tau de tahini pe care l-am folosit aproape zilnic de cand l-am descoperit. Dupa masa n-am simtit nevoia sa stam tolaniti cum e cazul dupa masa 'traditionala', ci am avut in continuare energie sa mergem la plimbare.
Ai facut o treaba excelenta cu blogul si vreau sa-ti multumesc si sa te felicit pe calea asta. Te urmaresc constant si alaturi de Andie's veggies si Ana de la blogculegume, esti in topul meu de inspiratie.
Ruxandra
Sunday 27th of April 2014
Cu mare placere! :D Ma bucur mult sa aud ca a fost un succes! Foietajul e tare delicat de facut. Fff complicat. Nici macar nu am incercat asa ca te admir pentru initiativa! Cred ca au fost delicioase barcutele din foietaj! Asa ar trebui sa se simta toata lumea. Mancarea nu trebuie sa ne oboseasca, ci sa ne energizeze! Ma bucur mult sa aud ca ai avut un Paste veg. Eu de data asta l-am petrecut si cu rudele nu doar cu parintii si prietenul. A fost primul lor Paste fara miel si alte gretosenii. Cred ca i-am socat. :)) Iti multumesc mult pentru cuvintele frumoase! Te imbratisez cu drag! :D
Alex
Saturday 19th of April 2014
Buna, as vrea sa încerc pasca dar nu am înțeles cum folosim taratele. Multumesc!
Ruxandra
Saturday 19th of April 2014
Buna! Se adauga in crema de caju. Leaga compozitia foarte bine. Am uitat eu sa le trec si la instructiuni. Mersi de observatie! :D
Mihaela B.
Wednesday 16th of April 2014
Buna! Arata senzational,daca intind mana iti gust si eu o bucatica! :) Si eu abia astept sa ajung ziua sa detin un robot performant sa fac deserturi raw-vegane,mi se par simplu de facut si mult mai sanatoase! As incerca si fara,dar nu am cum marunti caju-ul sau orice nuca pentru a face blatul de tort! Arata super desertul tau si sigur este si delicioasa!Iti doresc sanatate si sarbatori frumoase!Cu drag,Mihaela B.
Ruxandra
Friday 18th of April 2014
Multumesc Mihaela!
Eu nu am cine stie ce robot. E un Siemens vechi de cand lumea, care insa m-a tinut destul de bine. Are 1000W ce-i drept, ceea ce e suficient pt mine, insa nu e in topul celor mai tari roboti de bucatarie. Pana iti vei lua blender/robot, vezi ca se gasesc la magazine naturiste fainuri de caju, migdale si pasta de curmale. Poti incerca asa si nu mai ai nevoie de blender ca sa le amesteci.
Te pup! :D
Jo from yummyvege
Tuesday 15th of April 2014
Wow that's so different - a must try!
Ruxandra
Friday 18th of April 2014
Thanks Jo! Glad you like it! It's also super-easy to make :D