Cashew Cheesecake

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If you’ve been craving a rich and creamy cheesecake that’s plant-based, look no further than this Cashew Cheesecake! Made with a base of raw cashews, this vegan dessert is the perfect balance of tangy, sweet, and indulgent. The cashews create a luscious, velvety texture that mimics traditional cheesecake, while the sweet, nutty crust makes every bite irresistible. I added ‘Blue Spirulina’ powder into half over the cashew cream for added colour!

This dessert is naturally sweetened with maple syrup, making it refined-sugar-free, while the crunchy crust made from pecans, dates and oats adds the perfect contrast to the smooth filling. It’s also completely no-bake, and easy to make.

Ingredients

Pecans- Pecans have a rich, buttery flavour that adds a deep nuttiness to the crust. If you don’t have pecans or prefer a different flavour, you can swap them with walnuts or almonds.

• Dates- Medjool dates are the best to use in this cheesecake as they are soft, sticky, and have a caramel-like flavour, making them perfect for binding the crust ingredients together. If you don’t have Medjool dates, you can use regular dates, but you may need to soak them a bit to soften them before processing them.
• Oats- Oats give the crust a more substantial, slightly chewy texture. When processed with nuts and dates, oats help bind the ingredients together, providing a bit of structure to the crust. If you prefer a gluten-free crust, use gluten-free oats.
• Maple syrup- Maple syrup is used in the base and cashew cream. You can also use agave syrup or any other liquid sweetener of your choice.

• Cashews- Cashews are the main ingredient of the cashew cream. When soaked and blended, they create a smooth, creamy base that’s ideal for creating the signature texture of a classic cheesecake, without the dairy. Soaking them for several hours (or overnight) or in hot water for about 30 minutes softens them enough to blend smoothly.
• Coconut cream– Coconut cream is thicker and more concentrated than coconut milk, making it ideal for creating a rich and firm cheesecake filling.
• Lemon juice– Fresh lemon juice adds the necessary tanginess to the filling, mimicking traditional cream cheese. If you don’t have fresh lemons, bottled lemon juice works too.
• Vanilla– Vanilla (extract or essence) enhances the overall flavour of the cheesecake, giving it a warm, aromatic sweetness. If you’re looking for a richer, more natural flavour, vanilla extract is the better choice.

• Coconut yoghurt- Coconut yoghurt is smooth and thick, which contributes to the cheesecake’s texture while providing the necessary acidity to balance the sweetness of the dessert. If you don’t have coconut yoghurt, you can substitute it with any plain plant-based yoghurt, such as almond or soy (greek style if possible).
• Blue Spirulina- Blue spirulina, is a blue pigment derived from spirulina algae. It’s widely used in food and beverages for its vibrant colour and potential health benefits. It can be used as a natural food colouring in smoothie bowls, pancakes or cakes. I split the cashew cream into two, mixed in a level tablespoon of blue spirulina into one half. Freeze for around an hour between layers to keep them nicely separate!

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