This is the perfect spring cheesecake! If you love raw deserts then you will love this dessert . I brought this cheesecake over to a friends place and her toddler kept saying “more! more!”
I was very happy to see the delight on her face when she had her first bite of this cheesecake. I really do love seeing people’s faces when they eat what I make. Maybe that sounds weird but I love seeing people enjoy good food.
For or the base:
- 2 cups pistachio
- 1 cup desiccated coconut
- 1 cup medjool dates ( seeds taken out)
- 2tbs coconut oil
For the filling :
- 2 cups cashews soaked for 2+ hours
- 1 cup pineapple juice
- 1 cup coconut cream
- 1/2 cup organise rice malt syrup
- 1/2 cup desiccated coconut
- 1/2 cup coconut oil
Place the pistachios in the TM bowl and mill on speed 4 for 25 seconds.
Add the rest of the ingredients and mix on speed 8 for 30 seconds or until a sticky texture. Place the base in a round tin with baking paper and press down and stick In the freezer.
Place the cashews in the TM bowl speed 8 for 30 seconds or until smooth.
Place the rest of the ingredients in the TM bowl and mix speed 8 for 30 seconds or until smooth and creamy.
Place on top of the base and as an option you can garnish fresh pineapple on top then place in the freezer. This is best left overnight in the freezer so it is nice and firm.
hope you all enjoy this dessert as much as I have.
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