Raw "sneaky veggie" Cheesecake
- Number of Servings: 4
Ingredients
Directions
• 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.
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.
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.
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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