Cashew Cheesecake with Walnut-Date Crust

Cashew Cheesecake

with Walnut-Date Crust

GET RECIPES DELIVERED
snack

Snack Dessert
GET RECIPES DELIVERED
SERVINGS
4
PREP & COOK TIME
40 min active + 5 hrs in freezer
CALORIES
650
FAT
41g
CARBOHYDRATES
71g
PROTEIN
7g

MAIN INGREDIENTS

  1. 1½ cups raw cashews
  2. 1 cup Medjool dates
  3. 1 cup raw walnuts
  4. ¼ tsp salt
  5. ⅓ cup coconut oil
  6. 1 13.5-oz can coconut cream
  7. ½ cup maple syrup
  8. 2 tsp vanilla extract
  9. 1 lemon
  10. Any toppings you'd like. We suggest melted vegan chocolate, candied citrus, or fresh fruit
Allergens: tree nuts

TOOLS

  • Small saucepan
  • Springform pan (8” or larger)
  • Parchment paper
  • Food processor
  • Blender

INSTRUCTIONS

1
Add the cashews to a saucepan and cover with 1 inch water. Bring to a boil, reduce heat to medium, and simmer until softened, about 25 to 30 minutes. Once ready, drain and set aside (they can soak until you’re ready to blend).
2
Line a springform pan with parchment paper. Remove the pits from the dates. Add the pitted dates, walnuts, and salt to a food processor. Pulse until the mixture is well combined. Empty the walnut-date mixture into the springform pan and press to evenly coat the bottom. Let the walnut-date crust set in the freezer for 1 hour.
3
Combine the soaked cashews, coconut oil, coconut cream, maple syrup, vanilla extract, and the juice from the lemon in a blender. Blend until smooth.
4
Pour the blended cashew mixture into the walnut-date crust. Cover cashew cheesecake with plastic wrap and return to the freezer to set, at least 4 to 5 hours. Once cheesecake is firm to the touch, top with melted vegan chocolate, candied citrus, or garnish with fresh fruit. Slice and enjoy!