creamy yuzu citrus 'cheesecake'

Raw, Vegan, Gluten Free

 Raw, Vegan Yuzu Citrus Cheesecake. Gluten free.
 Raw, Vegan Yuzu Citrus Cheesecake. Gluten free.

photos by Morgan Ione Yeager

"Inspired by a deliciously raw "cheesecake in a jar" i had on a recent trip to Japan. These little pieces of creamy, tangy goodness are beyond amazing! You can generally find Yuzu in a health or specialty food store but if you can't, don't worry! Plain old lemon juice works just fine too.

There are actually 2 ways you can enjoy this dessert. You can either freeze and refrigerate it so it becomes firm and "cheesecake" like OR you can pour the cashew mixture into a bowl straight from the blender and use the base as a crumbly top, almost like a pudding style dessert. Both are incredibly yummy so it's really up to you what you prefer. Enjoy!"

INGREDIENTS: (makes 4 minis)

BASE

1/2 cup raw almonds

1/2 cup medjool dates, pitted

1 tbsp coconut oil 

FILLING

1 + 1/2 cups raw cashews, soaked overnight or for at least 3 hours

2 tbsp maple

1/4 yuzu + 1/4 cup lemon juice OR 1/2 cup lemon juice

1 tbsp coconut oil

lemon zest to serve

  1. Throw the BASE ingredients into a food processor until mixed together.
  2. Pat evenly into 4 mini tart tins and transfer to the freezer or set aside to use as a crumble
  3. Throw the FILLING ingredients into a high speed blender (i used a Vita Mix) and blend until super creamy. 
  4. Either spread the mixture evenly into the 4 tart tins and transfer to the fridge or freezer until hard OR into 4 small bowls or jars and sprinkle the crumble on top
  5. Serve with lemon zest and enjoy!