Cheesecake Made Out of Zucchini?! Something I Have to See to Believe

When someone makes a claim that they have a recipe for cheesecake made out of zucchini that tastes “surprisingly” like the real thing, well that is something I have to eat to believe. So here we go! First I started with her Raw crust (recipe HERE):

Raw Graham Cracker Crust
Prep time:  
Total time:  
Serves: 5″ pan
You can use this crust as the base for any raw dessert, or as a crumbly topping!
  • 1 cup raw pecans
  • 2 tablespoons maple syrup (or stevia, to taste)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 Tablespoon coconut oil
  1. Grind pecans in a food processor until crumbly. (Be careful not to over-process, or the oils will be release from the nuts, leaving you with a more glossy, oily crust!)
  2. Add the rest of the ingredients and blend in food processor until it all sticks together, like cookie dough. Press the dough into a greased or lined pan, and place it in the freezer to set.
Double this recipe to fill a traditional 9″ pan. I baked my crust (I like things crunchy). Also if you are using stevia do not double that part-wayyyy too sweet and if I saw its too sweet, it’s too sweet.
On to the veggie cheesecake (hah that’s just weird!)…HERE is the recipe:

Classic Raw Cheesecake
A surprisingly authentic tasting cheesecake, but without the unhealthy ingredients!
  • ½ cup zucchini, peeled and chopped
  • ½ cup raw cashew butter-I am using almond butter
  • 2½ Tablespoons fresh lemon juice
  • 2½ Tablespoons raw honey (or agave nectar, for vegans)
  • 2 dates
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  1. In a mini food processor, blend zucchini until finely processed.
  2. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth.
  3. Finally, add in the cashew butter and blend until well combined.
  4. Pour into a spring-form pan, over a raw graham cracker crust if desired, and FREEZE OVERNIGHT until set.
  5. Serve frozen for an authentic cheesecake texture.
You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth.
A few notes…doubling the vanilla in the “cheesecake” itself was too much-if you make this recipe do not add more than 1/2 teaspoon otherwise you will taste the vanilla too much. Also, since i made mine with almond butter it does have a different coloring to it so be prepared for that.
The verdict?! It definitely does NOT taste like cheesecake but it also tastes nothing like zucchini. The texture is more like frozen ice cream than creamy cheesecake. So, while it does not have that signature cheesecake texture or taste, it wasn’t bad. However, I do not see myself making this again;-)You live and you learn!


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