Posts tagged cashew cheesecake

Chocolate-Marbled-Vanilla No Cheese Cake

Snuggle Bug, Cuddle Monkey, Baby Bird, Love Pie, Sweetums, Cupcakes, Pumpkin Pie, Sunshine… I just can’t call him by his real name (most of the time) or I get in BIG trouble. My silly little boy and his love of nick names…

My husband asked our 4 year old recently “why do you call mommy Flowers?”, he said “because she smells like flowers”. Awwww… I hope he calls me Flowers until the end of time. It melts my heart!

So what will you be making your Cuddle Monkey for Valentine’s day?

Well, if you are a fan of cheesecake but not the cholesterol, 59 different hormones, pesticides, antibiotics and scary stuff you find in your typical dairy cheesecake but enjoy rich and creamy, then it’s time you try a raw style cheesecake. So now, we can have our cake and enjoy it too!

Pinnable or not, this turned out presentable aaand tastes like heaven… so I am quite happy. This happens to be my second attempt at a raw “cheese” cake. And I think it turned out good enough to post. Nothing impresses me more in the raw food world than the cheesecakes! Yet, there is no cheese. How do they do it!?

I’ve been playing around with some recipes and I am determined to perfect the “cheesecake” but I’ll admit, I still need practice. Like mad science but without the mad ingredients, funny how so few natural ingredients can still be challenging to perfect. It goes to show that not everyone can just “be” a raw food “chef”. It actually takes practice but I think it’s worth the effort. Raw food is impressive and if there is anything that will get you hooked on the wonders of raw food…. it’s the dessert!

This cheesecake is raw and vegan because I cheated… I know. But I did. I just don’t want the dairy and sometimes not the soy and I am fine with vegan chocolate chips so that’s what went in it. Maple syrup too. Oh, don’t be a snob. It doesn’t have to be all raw or nothing all of the time. If you are a die hard raw foodist, then I am sure you already have your perfect cheesecake recipe. Won’t you be a sweetie and share it? I would love to try it!

I really like the idea of using Irish Moss in a raw cheesecake to make it extra firm, but being so close to Valentine’s day, I thought I would make it simple so my friends who want to try this don’t have to order the moss if it’s not already stocked in the pantry. It’s not exactly something you can run out to the corner grocer for!

Chocolate-Marbled-Vanilla No Cheese Cake

For the Crust

  • 1 Cup Cashews
  • 1/2 Cup Raisins
  • 1 Tbs Agave
  • 2 Tbs Melted Coconut Oil
  • 1 tsp Lemon Juice
  • Pinch of Sea Salt


In a food processor, combine all of the ingredients and process into a crumb texture

Press evenly into the base of an 8″ spring form cake pan OR find a non-stick mini heart spring form pan set, 4.25 inches wide. (I found these at Target and they were a set of 3).

For the Filling

  • 2 Cups Cashews
  • 1/2 Cup Agave
  • 3/4 Cup Water
  • 1/2 Cup melted Coconut Butter
  • 2 Vanilla Pod Scrapings (I used 2 Madagascar Bourbon Vanilla Beans I had from Trader Joe’s. This gives it that speckled vanilla look along with the vanilla flavor)
  • 1 tsp Lemon Juice
  • Pinch of Sea Salt


Blend all ingredients in a high speed blender until smooth

For the Marbling

  • 1/4 Cup Non-Dairy Vanilla Almond or Hemp Seed Milk (I love to use Tempt Vanilla Hemp Milk)
  • 6 Oz. Vegan Semisweet Chocolate Chips
  • 2 Tbs Maple Syrup, Grade B


Bring the nut milk to a gentle boil in a small  sauce pan. Remove from the heat and add the chocolate chips and maple syrup. Mix until fully melted and smooth. Pour into something with a spout and handle like a glass measuring cup. Set aside.

*Note: The key to marbling is to try to get the consistency of the marble mixture and the main cake mixture similar. If the chocolate mixture is too thin, it won’t drop into the cake properly. You can easily adjust by adding more chips if it needs thickening.

Directions for putting it all together

Pour the vanilla filling over the crusts in the spring form cake pans

Next, from about an arms length high, drop/pour the chocolate mixture into the cake, moving the cup or container around as you go and getting closer to the cake as you finish so you get chocolate on top (you may not use all of the chocolate, but I am pretty sure you can find other uses for it!).

Using something like the end of a wooden skewer, swirl the top of the cake but be careful not to over-swirl

Place in the freezer to set

*Note: My chocolate mixture was thinner than I wanted this time, it ended up not going real deep into the cake but it looked good so that was fine with me.


Happy Valentine’s Day!

~The Karmatarian

Comments (4) »

%d bloggers like this: