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Rum & Raisin Cheesecake – The Healthiest Boozy Dessert Ever

By Catherine Noonan on September 25, 2017 in Food

Catherine Noonan

This is the easiest and healthiest Rum and Raisin Cheesecake recipe on the planet. Decadent and full of flavour, one slice is never enough! The firm, chewy base is made from almonds, coconut, dates, and coconut oil. The creamy filling is made with raw cashew nuts, almond milk, coconut oil, vanilla, rum, and raisins. This recipe is best started a day ahead, but if you can’t wait a whole day, give it at least fours hours!

Ingredients (Serves 8)

200g almonds
1/2 cup desiccated coconut
10 Medjool dates
4 tbsp coconut oil, melted

2 cups raw cashew nuts, soaked in filtered water overnight (or for at least 4 hours)
1/2 cup maple syrup
1/2 cup coconut oil
1/2 cup almond milk
3 tbsp lemon juice
1/2 tsp vanilla
1 1/4 cup raisins, soaked in 1/2 cup Bundaberg rum overnight (or for at least 4 hrs)

1. After you’ve soaked the cashew nuts, drain and discard the water.
2. After you’ve soaked the raisins in rum, drain and set aside (you can save the rum for something else).
3. Grease a cake tin with coconut oil. Line the base with non-stick baking paper and set aside.
4. To make the base, in a food processor add the almonds and desiccated coconut. Whiz until a fine nut meal results.
5. Add the medjool dates and melted coconut oil. Whiz until evenly combined.
6. Pour the base mixture into the greased and lined cake tin and using your hands, press down firmly ensuring that the base is level, and spread to the edges. Transfer to the fridge.
7. For the filling, to a blender add the cashews, maple syrup, coconut oil, almond milk, lemon juice, and vanilla. Blitz until smooth. Turn off the blender.
8. Using a spoon, gently fold in 1 cup of the drained raisins (reserving the last 1/4 cup for decorating the top).
9. Pour the mixture on top of the almond base and scatter the remaining 1/4 cup of raisins on top.
10. Cover with cling film and place on a level surface in the freezer. Allow to set overnight or for at least four hours.
11. Keep frozen unless serving. Return leftovers to freezer to avoid melting.



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