This is not your grandma’s cheesecake! For this recipe, you need to be comfortable eating raw foods, including eggs! So break out your pasture-raised eggs, raw whole milk, grass-fed butter, soaked nuts and honey to make this incredibly unique and delicious cheesecake.
Can a cheesecake be healthy?
I am under the notion that dessert is dessert, whether you use a box mix from the grocery store, or you make it yourself using ‘healthy’ sugar alternatives and whole food ingredients. But I can honestly say, this cheesecake is almost healthy. It uses soaked and dried nuts, coconut sugar and grass-fed butter for the crust. And it is the best cheesecake crust I have ever had. Plus it’s grain free. Then the filling incorporates raw milk, grass-fed butter, bovine gelatin, eggs, farm fresh cream cheese, wild blackberries from my land and raw honey for a delicious and dare I say nutritious dessert. If you’ve never worked with bovine gelatin before, check out my favorite brand here. It is grass-fed pasture-raised 100% beef gelatin.
Why no bake cheesecake?
This recipe is inspired by Sally Fallon’s All Raw Cheesecake recipe from one of my favorite nutrition books Nourishing Traditions. And I am a definite cheesecake lover. I plan to bake many many different cheesecakes in the future. But this is the first recipe posted to the blog because I find it to be the most unique. The raw food aspect is particularly appealing because it gives the cake such an interesting texture. The gelatin holds it together perfectly and makes a nice sponge. Then the nut crust adds that crunch. Plus the fact that it doesn’t require baking makes it quick and easy to whip up.
Best No Bake Cheesecake with Raw Milk & Wild Blackberries
This is not your grandma’s cheesecake! For this recipe, you need to be comfortable eating raw foods, including eggs! So break out your pasture-raised eggs, raw whole milk, grass-fed butter, soaked nuts and honey to make this incredibly unique and delicious cheesecake.
Prep Time
25-30 minutes
Cook Time
Chill 2-4 hours
Yield
One 9″ round pie dish
Meal
Dessert
Ingredients
For Crust:
- 2 cups soaked and dried walnuts and almonds*
- 1/4 cup coconut sugar
- 2 tbsp grass-fed butter
For Filling:
- 1/2 cup raw milk
- 1 tbsp grass-fed gelatin
- 2 eggs, separated
- 16 oz cream cheese, softened
- 1/4 cup honey or maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup wild blackberries
*To properly soak and dry your nuts be sure to buy raw and organic nuts. Place them in a large bowl and cover with water. Add one tbsp of sea salt and stir. Allow to sit 6 hours to soak. Drain and rinse nuts, then place on a parchment lined baking sheet. Bake at 175 F for 12 hours overnight to dry.
Directions
- Place your nuts in a food processor and blend. Once a nice crumb forms, then add your coconut sugar and butter. Blend again until smooth.
- Place the nut mixture into a buttered 9″ round pie dish. Press the nut mixture around the bottom of the dish in an even layer.
- Place the wild blackberries into a small saucepan over low heat with 1-2 tbsp of water. Allow to simmer until the blackberries are soft and broken up. Remove from heat. Once slightly cooled, cover the crust in this blackberry mixture.
- Then add the raw milk to a small saucepan. Add the 2 egg yolks to the milk and whisk to combine. Sprinkle the gelatin over the milk mixture and allow to sit for 2-3 minutes (do not whisk). Then turn the stove onto medium low heat and whisk to combine the milk mixture. Heat until the gelatin is dissolved (about 5-7 minutes). Remove from heat.
- Add the softened cream cheese to your blender or food processor. Blend with the honey and vanilla until smooth. Then add in the slightly cooled milk mixture and blend.
- Place the cream cheese mixture into the fridge. In the meantime, place the egg whites in a bowl with the sea salt. Beat until stiff peaks form. Then gently fold the egg whites into the cream cheese mixture.
- Pour the mixture over the blackberries and crust. All to cool in the fridge for 2-4 hours, or until hardened. Enjoy!
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