Jackfruit Cheesecake

    • Difficulty
    • Easy
  • 12345 (3 votes, average: 3.33 out of 5)

If you don’t happen to live in the tropics you may have not had the immense pleasure of enjoying fresh jackfruit. However, if you’ve ever had juicy fruit gum then you will be familiar with its unique flavor – the product was in fact modeled after the taste of jackfruit. This raw cheesecake utilizes jackfruit in its dried form since it’s much easier to access, lending that sweet and fruity flavor to the creamy-rich filling. This recipe is vegan, raw, gluten-free, grain- free, soy-free and refined sugar-free. Enjoy!

 

Ingredients

Crust
Filling
  • 1 cup packed dried jackfruit
  • 1 1/4 cup hot water
  • 1 cup raw cashews
  • 1/4 cup agave or coconut nectar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup + 1 tablespoon melted coconut oil
  • 2 tablespoons melted coconut butter

Instructions

Crust
  1. Grind the almonds to flour in a food processor.
  2. Add the coconut, flour, and raisins. Process until the raisins are broken down.
  3. Add the water and pulse to incorporate.
  4. Press into a 6" spring form pan.
Filling
  1. Soak the jackfruit in the water for 3-4 hours, or until soft.
  2. Blend the jackfruit, soak water, cashews, nectar, vanilla, and lemon juice until smooth in a high speed blender.
Garnish
  1. For an extra special touch, dip extra dried jackfruit and coconut chips into melted dark chocolate, let the chocolate harden and then arrange on the top of the cake.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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