There’s everything to love about cheesecake, when it feeds your body and leaves you light and nourished! Dairy intolerance, gluten allergies and more don’t mean having to give up desserts, and this raw, vegan, Paleo Vanilla Bean Cheesecake on Brownie Crust should prove just that.

This cheesecake is, simply put, heavenly divine and drool-worthy. It’s also as easy as 1-2-3! I created this recipe a few years ago for my birthday, and it got thumbs up from everyone to tasted it.

Vanilla Bean Cheesecake on Brownie Crust
Makes 1 7-inch cheesecake

Delectable Raw Brownie Crust

1 cup walnuts
3 tablespoon raw cacao powder
6 pitted medjool dates
1 pinch Himalayan sea salt or other high quality salt
Drizzle coconut nectar (low glycemic sweetener) (optional)

Process until the mixture begin to stick together, then press into pan.

Creamy Raw Vanilla Bean Cheesecake Filling

1 ½ cup raw cashews, soaked for about 4 hours
2 tablespoons lemon juice
1 ¼ cup almond milk (quick almond milk: blend 2 T almond butter with 1 1/2 cup water)
½ cup coconut nectar (low glycemic sweetener)
1 teaspoon vanilla bean powder
½ cup cacao butter, melted amount
1 teaspoon maca powder (optional)
1 teaspoon lucuma powder (optional)
1 tablespoon lecithin powder, non-GMO
Pinch Himalayan sea salt or other high quality salt

Blend until smooth. Pour into pan. Tap on counter to release air bubbles, freeze overnight.

Heavenly raw chocolate shreds

½ cup cacao butter, melted amount
½ cup raw cacao powder
¼ cup coconut nectar (low glycemic sweetener)

Mix and set in fridge to solidify for about 15 minutes. Shred in food processor to get a coarse powder.

Serving your Raw Vanilla Bean Cheesecake – Thaw the cheesecake overnight in the fridge after removing it from the pan. Before serving, place individual slices on a plate and sprinkle with the raw chocolate shreds.

Savor and enjoy!