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Maqui Cashew Cheesecake

A deceptively decadent berry cheesecake with a surprising boost of plant-based protein.


1½ Cup raw Agave Nectar‚ divided
½ Cup Vegan Coconut Kefir Water (found in refrigerated section of health food stores) or fresh Lemon Juice
¼ Cup Navitas Organics Coconut Palm Sugar
1 Cup dried Bing Cherries
¾ Cup raw Coconut Oil
3 Cup Navitas Organics Cashew Whole Nuts
2 Tbsp Navitas Organics Maqui Powder
1 Cup raw Walnuts
1 Cup raw Almonds
1 Tbsp Vanilla Extract
3 Tbsp Soy Lecithin Powder
10 oz package frozen Cranberries
2 divided pinch Himalayan Crystal Salt


The Crust Directions:

Use a food processor‚ fitted with the "S" blade‚ and grind the walnuts and almonds‚ palm sugar‚ and pinch of salt until coarsely ground. Add the dried cherries and process until the mixture begins to gently stick together when pressed between two of your fingers. Press the crust mixture firmly into an 8 or 9-inch spring form pan.

The Filling Directions:

Place the cashews in a bowl with enough water to cover by about an inch. Let them soak on your counter top for up to an hour. Strain the water off and give them a quick rinse. Process coconut oil‚ 3/4 cup agave nectar‚ kefir‚ maqui powder‚ vanilla extract and pinch of salt‚ in a food processor until creamy (this could take 5 to 7 minutes). You may need to stop every couple of minutes to scrape down the sides. Add the soy lecithin and briefly process to incorporate. Pour the filling on top of the crust and smooth the top of it with an offset spatula. Place the cheesecake in the refrigerator to firm.

The Coulis Directions:

Blend the cranberries and 3/4 cup agave nectar until smooth. Spoon 1 to 2 tablespoons of coulis over each individual serving of cheesecake. Store leftover coulis in the refrigerator.

Recipe and photo courtesy of Kristen Suzanne of Kristen's Raw.

Makes: 9-inch cake

Submitted by: Kristen Suzanne