Wednesday, December 18, 2013

*Mostly Raw* Rasperry Lemon Cheesecake Parfaits with Gingersnap Crumbles (Dairy-free, Vegan and Gluten Free) and a Belated Second Blogiversary

During the first summer of Witty Husband and I's marriage, we invited friends over for steak gorgonzola and cheesecake (I consumed dairy then but understood little of how it affected me). I loved to bake and cook growing up but the mysterious knowledge of cooking any sort of meat eluded me meaning I overcooked the steak. In fact, I knew so very little that I actually cooked steak like chicken. It was appalling! I'm appalled now remembering it. Think tough, chewy cardboard several inches thick. Exactly what you want to serve your new couple friends and handsome husband.

Thankfully, there was redemption in the form of two cheesecakes - raspberry lemon with gingersnap crust and cookies and cream with a chocolate cookie crust. Witty Husband's favorite was the latter but mine most definitely was the former, a pillowy heaven of lemons swirled with raspberries and spicy, crunchy, sweet crust. What more could one ask for?

I am glad to say that we are still friends with that couple and I'm still married. Whether it was the deliciousness of my cheesecakes or the beautiful allure of my personality, I am not sure. Although I'm betting on the cheesecakes. And if I could wink at you through this blog post, I most certainly would.

So for this year's belated blogiversary (did you know Sweet Roots is now two years old?), I'm posting dairy-free, gluten-free and mostly raw (which sounds smoother and more eloquent than "no-bake") raspberry lemon cheesecake parfait with gingersnap crumbles.

Raspberry Lemon Cheesecake
1 cup cashews
1 15oz  can coconut crème
1 1/2 cup frozen raspberries or fresh
Juice and Zest of 1 large organic Lemon (or two smaller)
1/4 cup raw honey (agave works just as well for vegan alternative)
2 tsp vanilla extract (preferably alcohol free)

"Gingersnap" Crumble
1 cup dates
1 cup oats
1 cup almonds
1 inch piece of ginger, diced
2 TB coconut oil

2 cups fresh or thawed frozen raspberries, to serve

1. In a high speed blender, blend the ingredients for the cheesecake until completely incorporated. Will form a smooth pudding. This can be used now but it is best refridgerated overnight so it can thicken.
2. In a food processor or high speed blender, pulse the ingredients for gingersnap crumble until crumble cookie texture is achieved.
3. Layer gingersnap crumble, dairy-free cheesecake, and raspberries to make a beautiful parfait.

This can alternatively be made into cheesecake bars by pressing the crumble into 9x13 inch pan and layering with the cheesecake. This must be refridgerated at least 8 hours to thicken.

And on another note, Happy Belated Blogiversary to Sweet Roots! And a very Merry Christmas to you all sweet readers. And just between you and me, there will be a giveaway after the holidays....

1 comment:

  1. This looks like heaven! I can definitely see that this cheesecake could win some friends ;)
    Happy Blogiversary to Sweet Roots and a Merry Christmas to you and your family.


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