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A sliced blue cashew cheesecake on a white plate, topped with whipped cream and fresh blueberries. Coconut flakes are scattered on top and around the plate. One slice is being removed with a serving spatula.

Cashew Cheesecake

5 from 1 vote
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Ingredients

For Crust

  • 1 cup Pecans
  • 1 cup Dates (pitted)
  • ½ cup Oats
  • 1 teaspoon salt
  • 4 tablespoon Maple syrup

For Cashew Cream

  • 1 ½ cups Soaked cashews
  • 1 can Coconut cream
  • ½ cup Maple syrup
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice
  • ¼ cup Coconut yoghurt
  • 1 tablespoon Blue spirulina

To serve

  • Coconut yoghurt
  • Blueberries
  • Coconut shreds

Instructions

  • Place the pecans, dates, oats, salt and maple syrup in a food processor and process until it begins to clump together and form a sticky paste. Transfer the mixture onto the bottom of a spring-form cake tin and press firmly, making sure the base is mostly even. Place in fridge while you prepare the cashew cream.
  • In a 'Nutribullet' or food processor, place the soaked cashews, coconut cream maple syrup, vanilla extract, lemon juice and coconut yoghurt. Blend until completely smooth (1-2 minutes).
  • Split cashew cream in half. Pour first half on top of base. Place cake tin in freezer until layer is solid.
  • Blend or mix the blue spirulina powder into the other half of the cashew cream. Pour on top of the first layer. Place cake-tin back in freezer until solid. 
  • To serve, remove from the freezer at least 20 minutes before serving. Decorate with coconut yoghurt, blueberries, coconut shreds (or other toppings such as strawberries/ raspberries).

Video

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