RAW Kiwifruit & Ginger Cheesecake | RAW, Gluten-Free, Vegan, Dairy-Free, No Refined Sugar

--------- INGREDIENTS / for 20 pcs / ---------
Crust
• dates, soaked for at least 15 minutes; if you use soft Medjool dates it is not necessary (110g | 1/3 cup + 4 TBSP)
• almonds, raw (240g | 2 1/2 cups)
• coconut oil (20g | 1 1/2 TBSP)
Cashew Filling
• cashews, raw, unsalted (450g | 3 cups)
• coconut oil (144g | 2/3 cups + 1 tsp)
• lemon juice (115ml | 1/2 cup)
• maple syrup (130g | 6 1/2 TBSP)
• vanilla extract (4.2g | 1 tsp)
Ginger - Cashew Filling
• cashew filling (1/2)
• ginger, finely grated (24g | 2 TBSP)
Kiwifruit - Cashew Filling
• cashew filling (1/2)
• coconut oil (13g | 1 TBSP)
• kiwifruit, peeled and sliced (405g | 2 1 /4 cup)
• green food coloring (a few drops)
For Decorating
• kiwifruit, peeled and sliced (216g | 1 1 /5 cup)
--------- DIRECTIONS ---------
1/ First, soak the cashews for 4 hours or more, the best overnight.
2/ In a food processor, pulse the almonds, until a medium grind.
3/ Add in the dates and melted coconut oil and continue mixing until the mixture starts to stick.
4/ Line 23x23cm | 9x9 inch pan with parchment paper (you can skip this step).
5/ Press mixture into the bottom of pan, using the back of a spoon or spatula to pack down firmly. Set aside in the freezer to chill.
6/ Rinse and strain the cashews and place them into the food processor. Pulse until fine crumbs form.
7/ Add in the lemon juice, melted coconut oil, maple syrup, and vanilla extract and continue processing on high until a very smooth mixture forms.
8/ Divide the mixture into two parts.
9/ One part of cashew mixture give back to the blender. Add grated ginger and blend on high until smooth.
10/ Pour the ginger - cashew filling onto the crust and smooth with a spoon or spatula. Place into freezer while you continue.
11/ Add kiwifruit, melted coconut oil, and green food coloring to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Smooth off with a spoon or palette knife and place in freezer.
12/ Remove cake pan collar.
13/ Slice remaining kiwifruit into thin slices and arrange over the top of the cheesecake.
14/ Place into refrigerator and set aside overnight.
15/ Slice, serve, and enjoy :-)
** TBSP = tablespoon, tsp = teaspoon
--------- BACKGROUND MUSIC ---------
1/ Green Green Garden by Chris Haugen, from TH-cam Audio Library goo.gl/YmnOAx
2/ Forgiven Fate by Dan Lebowitz, from TH-cam Audio Library goo.gl/YmnOAx
3/ Lost & Found by Dan Lebowitz, from TH-cam Audio Library goo.gl/YmnOAx

[@MartaHerbed]

Not sure if it’s just me, but it looks like a super original recipe 👌 love new takes on cheesecake, especially healthy ones 😋 first time visiting your channel and just subbed 😎 greetings from my gluten free kitchen in Vancouver 👩🏻‍🍳 Marta

[@MichelleSimsik]

Thank you so much :-)

[@VanessaDixon]

Hi Michelle!! I absolutely loved this video!! 😍🙌 This kiwi & ginger cheesecake you made looked sooooo good!! Yuuuum!! I can't wait to try it out myself!! 😋🤩😍 It's great to get new ideas for recipes to make! 😋😍 I especially loved how you kept the recipe so simple and easy to follow! 😍🙌🤩 On a side note, if you're interested, I have a Channel myself, and I make recipes too which I share on there if you'd like to see them 😘❤ Otherwise, your video was absolutely fantastic! I loved it! Thank you so much for sharing this awesome recipe idea with us all xx

[@MichelleSimsik]

Vanessa, thank you so much.

[@VanessaDixon]

@@MichelleSimsik that's ok xx