This Raw Strawberry Parsnip Cheesecake is everything you will ever want. Before I tell you all about the whole parsnip in a cheesecake thing…I want to share with you the details of this mouth watering cheesecake.
This dessert is raw, yes raw! I am totally obsessed with creating raw desserts right now. They are not only fun, quick and easy to make, but they are actually filled with amazing good-for-you ingredients!
The crust on this cake is made mostly of pumpkin seeds, cashews, almonds and dates! Such great nutritional value already!
Now for the parsnip… YES PARSNIP! Honestly you would never know parsnip was in this cake. I made my whole family try a piece before I told them what it was made of and they had no clue at all! They absolutely loved the taste and have been asking for more! The two layers are the same except for the very top layer has been mixed with strawberries! Having the main ingredient as parsnip adds so many nutritional values! You feel like your eating dessert, but really it’s a vegetable! I mean why not?
This is such a healthy desert and it fulfills all of those dessert cravings!
Seriouly…you guys need to try it! 🙂
- Cheesecake Layer:
- 1 cup strawberries (I used frozen)
- ¼ cup + 1 Tbsp maple syrup
- 4 Tbsp fresh orange juice
- 2 large parsnips, peeled and roughly chopped
- ¼ cup pumpkin seeds
- 1 cup raw cashews
- 1 cup raw almonds
- 1 cup mejool dates, pitted
- 2 tbsp coconut oil
- 3 Tbsp maple syrup
- 2 tsp vanilla extract
- Oil springform pan or any other cake pan with coconut oil and set aside.
- Boil or steam parsnips until soft, around 15-20 minutes and set aside to cool.
- Meanwhile, add strawberries, ¼ cup maple syrup and 2 Tbsp orange juice in a saucepan and bring to a light boil, then simmer until soft and mixture has thickened a bit, for 10 minutes. Stir occasionally. Let cool.
- In blender or food processor, add all base ingredients and blend until just combined. Spread out evenly on pan and press down for a flat crust. Set in freezer while finishing other layers.
- Blend parsnips, remaining maple syrup and orange juice until smooth and creamy. Pour half of this mixture over the base layer and set back in freezer.
- Add the strawberry mixture to the remaining parsnip puree and blend until combined. Pour over parsnip layer, smooth out and set back in the freezer for at least 5 hours.
- Serve and enjoy!