Raw Princess Cake Cheesecake

As I opened my Grandmother's dresser drawers, I was in awe of the amount of colorful silk scarves I saw.  Scarves of every color and design, small ones the size of hankerchiefs, large ones I could invision as skirts, and medium ones perfect for throwing around myself as a sash.  I couldn't resist digging through them, and I decided that they would be a perfect dress for a princess.  Being five I could use the larger ones to drape around myself and make skirts into what to me seemed like an exotic princess dress.  I walked out into the living room and my Grandmother of course wasn't mad that I was wearing all her scarves, rather she loved it, and it seemed to make her quite happy.  Afterall, she was the one who was always willing to sew me a skirt out of the fabrics I would discover from her stash in the basement.  Sometimes I miss those days, just being able to make myself feel like a princess by putting on some scarves, and spending time with my Grandma.  Afterall, every girl should feel like a princess!

Even as an adult I find ways to make myself feel like a princess.  Although they are somewhat different.  Yes, dressing up in fancy cocktail dresses and heels makes me feel like one, but so dies sitting in my jammies and enjoying a good dessert! 

Like this raw princess cake cheesecake I recently made.  For some reason I was craving princess cake, the flavors of almond, vanilla and raspberry sounded quite heavenly to me!  For those of you that do not know what a princess cake it, it is a traditional swedish cake with vanilla cake, cream, raspberry jam (sometimes) and almondy marzipan.  It is usually dome shaped. 

This one I made was non traditional however, it raw, it was not dome shaped, had no marzipan and was a cheesecake.  Because I decided that I wanted it to have more cream than cake.  All the flavors were present though...fragrant almond, tart raspberry, and smooth creamy layers! 

This cake was definately fit for a princess, and I felt like one while eating it!  Even if I was in my hello kitty pj pants sitting on my couch and not on a throne. 

Mini Raw Princess Cake Cheesecakes
makes four 4 inch cheesecakes

Cake:
3 cups almond meal
2 1/2 cups dried shredded unsweetened coconut
1/2 tsp sea salt
1/4 cup plus 2 Tbsp agave nectar or honey
2 tsp pure vanilla extract

Filling:

1 3/4 cups raw cashews (preferably soaked overnight)
1 cup young coconut meat, chopped

1/4 cup plus 2 Tbsp coconut water (or filtered water)

1 Tbsp lemon juice

1/3 cup plus 3 Tbsp agave nectar or honey

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 tsp pure almond extract

1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)

1/2 cup organic raspberries

Swirl:

1/2 cup organic raspberries

2 Tbsp agave nectar or honey

1 tsp pure vanilla extract

Frosting:
2 1/4 cups raw cashew pieces (preferably soaked overnight)
1 1/2 cups coconut water

2 1/4 cups fresh young coconut meat* (or additional soaked cashews if not available)
1/4 cup plus 2 Tbsp agave syrup
1 Tbsp pure vanilla extract and seeds of a vanilla bean

1 tsp pure almond extract

3/4 cup coconut oil (warmed to liquid)

a couple spinach leaves (to tint green) or green plant based green food coloring

Lightly coat four 4 inch spring form removable bottom pans with coconut oil. To prepare the cake, process almond meal, coconut and sea salt in a food processor until the pecans are fine crumbs, then add the agave nectar, vanilla and process until well blended. Firmly press crust into the bottoms of the prepared pans, and set aside.

To make the cheesecake filling, drain the cashews and combine them with coconut water, lemon juice and agave nectar, sea salt, vanilla in a food processor and blend until smooth and creamy. With the motor running, add the coconut oil (it helps the fat distribute evenly). Process about 30 seconds to 1 minute.  Divide the filling into 2 bowls.  Pour one back into the food processor and add 1/2 cup raspberries.  Process until well combined and scrape back into the bowl.  

To make the swirl, in a food processor, combine 1/2 cup raspberries, 2 Tbsp agave nectar, and vanilla and process until smooth.

To assemble, pour the plain cheesecake filling over the cake bases in the pans, then the raspberry, then drop the raspberry swirl by the tsp on top of the filling over each cake, then swirl with a knife to marble. Place the cakes in the freezer until it is set, 4 to 6 hours, then once set store in the fridge. 

To make frosting, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency.

Spread the frosting on the sides of the cakes.  Place remaining frosting in a pastry bag and pipe decoratively around the tops and bottoms of the cheesecakes. Store leftover cake in the fridge.