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Thanks to Tiffany for the challenge.

And thanks to reader Bethany-Boo-Boo for the idea to put zucchini in a cheesecake!

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Raw “Sneaky Veggie” Cheesecake

  • 1/2 cup cashew butter, such as Artisana (about 110g)
  • Heaping 1/2 cup raw zucchini (80g)
  • Heaping 1/8 tsp salt
  • Scant 2T lemon juice (20g)
  • 1/2 T water (10g)
  • 1/2 tsp pure vanilla extract
  • Sweetener: I use 8 vanilla drops for me (almost 1/8 tsp), or 20ish for others. If you use a liquid sweetener, omit the water.

Add all the ingredients together and blend very well.

If you’re using a Magic Bullet, you might want to blend the zucchini a little, first, so it doesn’t stay chunky. Transfer your mixture to a pie-crust or cheesecake mold (I actually use an empty soy cream- cheese container) and freeze. Thaw before eating. This makes a mini cheesecake. For a true-sized cheesecake, double or triple the recipe.

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Variations:

  • Raw Cookie Dough Pie: add chocolate chips to the batter! Wheeeeee!
  • Piña Colada Pie: decrease the sweetener, omit the lemon, and blend in crushed pineapple (or juice)
  • Coconut Cream Pie: omit lemon, use coconut butter for cashew
  • Cashew Freezer Fudge: freeze in a shallow pan and cut into squares
  • Cheesecake Popsicles: freeze in popsicle molds!
  • Peanut Butter Pie: omit the lemon and use pnb for the cashew butter. Top with chocolate! (I did this! Photos coming soon!)

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Still in cheesecake mode? Check out my raw “Banana Split” Cheesecake recipe.

Who knew cashews could be so much fun?! 🙂

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—>