Creamy Cashew “Cheese”cake

"Cheese"cake

Creamy Cashew “Cheese”cake

This dessert is super easy to make and a huge hit amongst my friends and family who are conventional eaters. I made it as my birthday cake a few years ago (as a test run) and now, they actually request it. It takes about 20 minutes of preparation and requires about an hour to freeze and set.

Makes one 9″ cake. Serves 10-12.

CRUST:

2 cups almonds and/or macadamia nuts
1/3 cup dates
1/4 cup dried coconut

Blend and put into 8″ spring form cheesecake pan. Melt a teaspoon of coconut oil and drizzle it over the mixture and combine until coated. Press into bottom of pan. This helps keep the crust together when cutting pieces to serve. Freeze for 15 minutes.

FILLING:

3 cups cashews (soaked for at least 4 hours)
1/2 cup lemon juice
1/2 cup water
3/4 cup agave
1 tsp. vanilla powder (or vanilla extract – not raw)
3/4 cup coconut oil

  • Blend in a food processor  until smooth – about 8-10  minutes. Pour onto crust and freeze. Top with berries or fresh fruit of your choice. Sit back and smile while your dinner guests fathom how this cake can be so rich and creamy and not have any dairy in it.
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