Raw Vegan Macadamia Cheesecake

The Raw Macadamia “Not” Cheesecake

I love all things mini, the smaller the better. I also love healthy things and sweet things. This Macadamia “Not” Cheesecake fits all three of my loves together- it’s tiny, healthy, and tastes like dessert.  I realize you can’t tell from the photo exactly but this guy was made in the cutest 4″ tart pan.   Adorable!

Here’s what I did:

First, I made the crust using pecans and dates.  Take 2 cups of raw unsalted pecans and process them using a food processor until small.  Mix in salt.  Add dried dates, one at a time, until the crust becomes “moist” – about 1/2 cup of dates should do it.  Add in a dash of vanilla and mix well being careful not to over process.

Next, I made the filling using a version of Ani Phyo’s Raw Cheezecake filling.  I adjusted it slightly for my own tastes, using macadamia nuts in place of cashews.

Macadamia Not Cheesecake Filling

• 1 1/2 cups unsalted raw macadamia nuts (or cashews)
• Juice from 2 lemons
• 1 Tablespoon lemon zest
• 1/4 cup light agave
• Dashes of: vanilla extract, salt, fresh nutmeg
• Water as needed

Blend macadamia nuts, lemon juice, zest, agave, vanilla, salt, and nutmeg in food processor.  Add just enough water needed to get a creamy consistency.

I took my adorable tart pans and pressed the pecan crust into them and up the sides, added the filling (and a round of sliced almonds) and stuck them in the fridge until the next morning.  You could probably eat them the same day, I don’t see why not- just let them set in the fridge for a couple hours.  I simply wanted to have mine for breakfast.  It was a perfect, nutrient packed way to start my day.

If you don’t have (tiny) tart pans, don’t fret.  You can find any pan or dish that would make a good mold, small or regular size.  Enjoy!