Christmas cheesecake

Christmas cheesecake

If you are looking for a Christmas cheese cake recipe then we have you covered!

We have created a healthy Christmas cheesecake recipe that is both healthy and tasty!

This Christmas cheesecake is high in protein and awesome fats which makes it super filling and satiating.

You only need a small bit to feel like you have had your cake and eaten it too! 

You can also get this recipe and 500+ more in our Zing Wellbeing membership

Raw Berry & Cashew Christmas Cheesecake

For the crust: 

  • 1 ½ cups cashew nuts 
  • 1/2 cup medjool dates, pitted 
  • 1/4 cup coconut flakes 
  • 1 large pinch pink salt 
For the filling: 
  • 1/2 cups cashews

  • 3/4 cup lemon juice

  • 3/4 cup maple syrup 
  • 3⁄4 cup coconut oil

  • The seeds of 1 scraped vanilla pod 
  • 1⁄4 cup water, if needed to assist in blending (optional) 

For the topping: 

  •  2 cups organic frozen mixed berries 
  • 4 cup medjool dates, pitted

To decorate 

Handful of cocoa nibs, fruit, edible flowers or anything you like to decorate 

Method
  1. Use a food processor or Thermie to break down macadamia nuts, salt and dates until mostly smooth but not too dense.
  2. Use a spring-loaded tin for ease in removing after it has set. Sprinkle the coconut flakes on the bottom of your tin as the first layer and to help prevent the cake sticking. Press the macadamia and date mixture down into the pan to form the crust. Place in freezer while making the filling. 
  3. Blend all the filling ingredients in a food processor. A little water can be added to help process the ingredients. Pour mixture on top of crust. Place the cake back in the freezer for an hour to firm up. 
  4. After this, process the frozen mixed berries and dates in a food processor. I don’t bother washing the blender between layers-a little mix up is fine. Blend until nice and smooth.
  5. Pour this mixture on top of the cheesecake and sprinkle with cacao nibs or whatever topping your heart desires. You may also try shaved Loving Earth or Pana Choc as a topping, add some fruit or leave it plain. Place the cheesecake back in the freezer for about 4-5 hours. 
  6. Slice cheesecake while frozen and let sit for about 15-20 minutes before serving. 

 

 

Benefits

A raw cheesecake has loads of nutrient dense ingredients including nuts and seeds which are full of vitamins and minerals. Once you make it the first time you will see how easy it is and how impressive the end result is to serve to your loved ones.

Serving a healthy version of dessert for Christmas this year does not mean you will be missing out on anything. This cake is sweet and smooth, colourful, layered and tasty.

Cashews are rich in heart healthy fats and are a great source of protein. They are packed with vitamin K, B vitamins and minerals like magnesium, phosphorus and zinc.

Coconut oil is the ultimate fat. It keeps us full, satiated and helps stabilise blood sugar levels as it is slow burning fuel for your body.

Coconut is also antimicrobial so is perfect for keeping any nasty bugs at bay. It will help keep your mind switched on fighting brain fog and is great for your hair, skin and nails as well!

Berries are high in antioxidants, fibre and polyphenols.

You can also get this recipe and 500+ more in our Zing Wellbeing membership

Nutritional value per serve

  • 268 kcal
  • Fat 18g
  • Carbohydrates 26g
  • Fibre: 2g
  • Protein: 4g

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