Raw "sneaky veggie" Cheesecake

  • Number of Servings: 4
Ingredients
• 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.
Directions
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.


Number of Servings: 4

Recipe submitted by SparkPeople user JAISAN1.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 196.5
  • Total Fat: 16.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.3 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.9 g

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